Peanut Butter Chocolate Crunch Bar

Dessert, Keto, Low Carb

Ingredients

  • 75g coconut manna
  • 75g cacao butter
  • 65g Swerve confectioners
  • 95g peanut butter powder
  • 1/2 tsp vanilla extract (optional)
  • 20g (1 Tbsp) coconut oil
  • 3 scoops chocolate protein puffs

Directions

  1. Melt coconut manna and cacao butter in a double boiler, then stir in Swerve confectioners until dissolved.
  2. Add peanut butter powder and stir until full incorporated and you have a sauce that looks like peanut butter.
    • If your peanut sauce is looking more like peanut paste, add the coconut oil, stirring until the sauce has thinned out.
  3. Stir in the vanilla extract
  4. Stir in the protein puffs, then transfer to a six-cavity silicone mold (or other candy mold of your choice). Use a spatula to pat down the peanut butter.
  5. Allow to come to room temperature, then place in the freezer for 10 minutes to allow the candy bars to firm up.
  6. Store in the refrigerator
Nutrition: Total Carbs: 21g | Net Carbs: 4g | Fat: 26g | Protein: 14g | Calories: 325

Inspired by: Peanut Butter Chocolate Crunch Bars – SeriousKeto