Does it get much better than Peanut Butter and chocolate together tied together in a rich peanut buttery swirl?
These no-bake Gluten-Free Peanut Butter and Chocolate Bars are made with simple ingredients and can be made in under 15 minutes!
Whenever potluck season starts picking up in the Summer or Thanksgiving and Christmas are in full swing these bars are my go-to! Their simpleness makes it something I can whip up on a quick work break or in-between holiday traveling.
What You Need To Make These Gluten Free Fudgy Brownies:
Salted creamy peanut butter
Honey (or maple syrup for vegan)
Oat flour (or ground up oats)
Butter of choice (plant based if you wish)
Your Favorite Chocolate chips
Sea Salt
Vanilla extract
How To Make The Perfect Swirls
To make swirls that mirror ART it’s actually very simple!
You’ll start by using a spoon or teaspoon to drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets.
Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty!
So, have fun and let your creativity run wild as you create these decadent swirls.
How To Serve these
I recommend taking these bars out 10-15 minutes prior to serving them. This allows the bars to thaw enough in order to serve them at room temp. -where the chocolate and peanut butter layers are at their peak!
Looking for more Healthy Peanut Butter Chocolate Recipes? Check out my other recipes below:
A simple gluten-free and vegan tasty twist on classic peanut butter chocolate bars!
Ingredients
Scale
Peanut Butter Base:
1 cup salted creamy peanut butter
1/4 cup + 1 tbsp honey or maple syrup
3/4 cup oat flour (certified gluten-free)
1 scoop of collagen (optional)
1/4 tsp salt
1/4 tsp vanilla (omit if you want stronger honey flavor)
Chocolate Layer:
3/4 cup chocolate chips of choice
4 tbsp pb
2 tbsp butter of choice
Peanut Butter Swirl Topping:
2 tbsp pb
Instructions
Line an 8×8 inch baking tin with parchment paper and set it aside.
Prepare the bottom Peanut Butter Base by adding all of the ingredients in the base that are listed in the ingredients above. Using a large rubber spatula, stir the mixture and fold it the ingredients are combined and thick.
Transfer the peanut butter mixture into the prepared 8×8 baking tin. Using the rubber spatula evenly spread the mixture, smoothing it out into a nice thick and even layer. When done, set aside.
Prepare the chocolate topping by adding all the ingredients in the chocolate layer section in the ingredients listed above into a small-medium microwave-safe bowl. To make sure the chocolate isn’t burnt use the following method: Heat in 20-second increments until chocolate is melted. Stir in between the 20-second heating increments, until smooth. The chocolate will be ready once it appears shiny.
Pour the chocolate layer mixture over the peanut butter filling in the 8×8 baking tin. Clean off the spatula you had before or grab a new one to smooth the chocolate into a nice even layer. To even out the chocolate tap the tin a few times.
Using a spoon or teaspoon drop 1-2 teaspoons of peanut butter over the top layer of chocolate, leaving at least o inch in between other peanut butter droplets.
Using a knife, drag the peanut butter across the top layer of the bars from left to right, going back and forth until you’ve created a design that looks beautiful and is of course tasty!
Transfer the baking tin to the freezer and freeze for 50-60 minutes
Remove from the freezer and slice into 16 bars.
Notes
I recommend storing these bars in an air-tight container in the fridge for up to 2 weeks. You can also store in the freezer in a freezer bag/container for up to 2 months. I would be sure to let these bars thaw for 15 minutes before serving.
Nutrition is calculated with Collagen peptides added
The Best Gluten-Free Chocolate Chip Cookies have emerged in a small batch and quick simple recipe!
These cookies require only 1 type of flour (that’s right you don’t need 3 for this recipe!) and can be whipped up in less than an hour with prep and freeze time!
We’ve all been there, you have a craving for a few warm sweet and salty cookies, but lack the desire to make a whole batch. Recently, I’ve really been into baking more small-batch or single-serve desserts (like my Gallete for one). Something about the variety of a different treat every day has a certain appeal that tends to beat out normal batch-style recipes as of late.
What You Need To Make These Gluten Free Fudgy Brownies:
All Purpose Gluten free flour (I used King Arthur’s as Xanthan gum is already in it)
Baking soda
Butter (salted or unsalted, I used Earth Balance’s dairy free butter as that’s what I had on hand)
Light brown sugar
Cane sugar
Egg yolk
Butter
Your Favorite Chocolate bar (I used Lilly’s Salted Caramel Chocolate Bar)
Sea Salt
Vanilla extract
The Importance of freezing the dough
As with many Gluten-Free recipes, it is essential that you freeze the dough for at least 30 minutes. By freezing the dough it limits the spread of the cookie to the ideal-typical cookie size we all know.
Looking for more small-batch and single-serve recipes? Check out my other recipes below:
The perfect sweet and salty small-batch gluten-free cookies!
Ingredients
Scale
1/2 cup + 1 Tbsp All-purpose gluten-free flour (I used King Arthur’s)
1/4 tsp baking soda
Heaping 1/4 tsp of sea salt
1/4 cup light brown sugar packed
2 Tbsps of cane sugar/granulated sugar
1 room-temperature egg yolk beaten
1/4 cup unsalted softened butter
Heaping 1/2 tsp of vanilla extract
1/3 cup of your favorite chocolate bar cut into chunks ( I used this one by Lilly’s to add a hint of salted caramel flavor to the mix)
Instructions
Preheat the oven to 350°F and line a large baking sheet with parchment paper. Once complete, set aside
Add the sugars and softened butter in a medium-sized bowl, and mix them until they are fully combined. This will take about 2-3 minutes to mix by hand.
Add the beaten egg yolk, vanilla extract and salt to the medium-sized bowl until the dough has been fully combined.
Add the remaining ingredients, except for the chocolate chunks into the mixing bowl and stir until combined. Be sure to scrape the sides and that no clumps of flour are present.
Fold in the chocolate chunks.
Store the cookie dough in the freezer for 30-35 minutes.
Take out of the freezer and let the cookies sit out for 5 minutes. Then, using a cookie scoop, scoop the dough onto the prepared baking sheet, leaving enough room for the cookies to spread. you don’t need to flatten these cookies so the scooped form is ideal.
Bake for 10-12 minutes. If you prefer these cookies slightly under-baked I recommend the shorter end.
Remove the cookies from the oven and let them to cool on the baking sheet for 6-7 minutes. Then, transfer the cookies to a cooling rack for an additional 10 minutes and enjoy!
You can enjoy these cookies for up to 5 days if stored in an airtight container in the fridge.
Notes
Nutrition is roughly calculated using Lily’s chocolate
If you’re seeking sweet, fudgy, and simple brownies…you’ve come to the right place!
What You Need To Make These Gluten Free Fudgy Brownies:
Oat flour
Unsweetened cocoa powder
Coconut sugar (or light brown sugar)
Butter
Peanut butter
Your favorite chocolate chips
Eggs
Sea Salt
Vanilla extract
How To Make These Fudgy-er!
The key to making these brownies decadent is using good chocolate and lots of it! I admit I prefer a bit less of a fudgy and fudgier is to add more chocolate chips to them. So, if you would like a fudgy-er brownie to add more chocolate chips to the mix! You should be able to add another 2-3 Tbsps of Chocolate chips to the mix without adding any other ingredients to the mix.
Of course, no brownie is complete without a generous scoop of vanilla ice cream on the side. I suggest pairing this with 1-2 brownies for an all-star dessert line up.
These Simple, Healthy, and oh so Fudgy oat flour brownies are easy to make and have the perfect ratio of sweetness to rich cocoa chocolatey flavor!
Ingredients
Scale
1/2 Cup Oat flour (if you don’t have this on hand just throw some oats in a blender)
1/3 Cup cocoa powder (1–2 Tbsps more if you like a richer chocolate taste)
3/4 Cup coconut sugar (or light brown sugar)
1/2 Cup melted butter of choice + a bit extra ((not melted) for melting the chocolate))
2 Tbsps Peanut butter
3 Large eggs at room temperature
11/4 tsp vanilla extract
1/4 tsp sea salt
1/2 cup + 3 Tbsp chocolate chips (or add another 1/4 cup to the mix for an even fudgy-er texture!
Instructions
Preheat the oven to 350 and line an 8×8 baking pan with parchment paper or spray with non-stick spray.
In a large bowl mix together the oat flour and cocoa powder and set aside.
In a medium-sized bowl combine all of the remaining ingredients except the chocolate chips.
In a microwave-safe bowl, add the chocolate chips and a small chunk of butter (about 1-2 tsps). Microwave in increments of 30 seconds and give it a stir until the chocolate has no clumps in it. Watch it closely so it doesn’t burn!
Fold in the chocolate chips.
Using a spatula, pour the batter into the 8×8 pan. I recommend tapping the baking tin a few times to help even out the batter.
Sometimes you need something sweet, just for you…to share with no one else.
Did I mention it was also dairy free and vegan? That’s right so this is a rather all-inclusive pastry calling your name!
What You Need To Make The Gluten Free Raspberry Galette
Vegan butter
All purpose gluten free flour (I used the King Arthur brand)
Almond flour
Egg (sub coconut cream for vegan)
Turbinado sugar
Cane sugar
Your favorite berries
Lemon juice
Corn starch
Vanilla extract
How To Make The Ideal Gluten Free Galette Crust
The key to making this dough is and getting a similar result to mine is using King Arthur’s all purpose flour (the same brand I used) as not all gluten free flours are created equally.
When it comes to forming the crust and rolling it out remember it doesn’t have to be perfect. Start by forming a dough ball in your hands and sprinkling flour on a pastry matt (or other flat surface) and a bit on the the rolling pin. Then, roll out the dough ball into a circle by using your rolling pin as a guide to create an even circle that has the same thickness throughout. Remember, it doesn’t have to be perfect. I recommend aiming for a 1/4 inch thickness (or slightly above that). The diameter should be 7-8 inches.
Once the dough is rolled into a circle, wrap it with plastic wrap and store in the fridge for at least 45 minutes.
It may seem like it’s never ending but it well worth it as the pastry dough will yield a better texture.
Creating The Filling and Folds
When it comes to the berries all your going to do is combine all the filling ingredients together in a small bowl and transfer them on top of the pastry crust, leaving a 1 1/2 -2 inch crust border, ensuring there is enough room for the folds.
For the folds, start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect.
A Galette is simple, lets keep it that way! As much as we would like to have the perfect folds they don’t have to be perfect. The main reason we fold the dough is to keep the berry filling inside the pastry. So, as long as it keeps the berries from falling outside of the pastry the folds are doing their job. And even if they bleed over a little bit, it doesn’t affect the taste in the slightest so don’t sweat it!
Before placing this Gluten Free Galette in the oven brush the outside with egg wash or coconut cream (if subbing for vegan) and sprinkle turbinado sugar on the top of the outer crust (the folds). This will add a great texture and make the edges nice and brown.
Of course, no galette would be complete without ice cream! I recommend adding your favorite vanilla ice cream as it brings the berries and crust together perfectly.
Looking for more tasty recipes? Try my latest recipes!
The simplest single serve sweet Gluten Free and Vegan Galette.
Ingredients
Scale
For the crust
2 TBSPs cubed cold vegan butter
1/4 cup all purpose gluten free flour (I used the King Arthur brand)
1 TBSP almond
1/2 Tbsp cane sugar
1 TBSP cold water
1 egg (for egg wash) (sub coconut cream for vegan)
2 Tsp Turbinado sugar
Filling
1/2 cup berries of choice
3/4 tsp lemon juice
1 tsp cane sugar
1/2 tsp corn starch
dash of vanilla
Instructions
Combine all of the ingredients, except for the cold water in a food processor and blend.
Add the cold water to the food processor and stop once a dough forms. Once done, take out and form into a ball.
Sprinkle flour on a pastry mat and a bit on the rolling pin and the top of the pastry dough. Roll out to 1/4 inch thickness and about a 7-8 inch diameter. We want to make sure there is 1 1/2-2 inches of dough left to create folds for the berries to be covered. If it breaks that is okay, simply piece it back together using the dough.
Store in the fridge for at least 45 minutes.
While the dough is setting in the fridge, let’s prepare the filling and start the oven!
Set the oven to 400 degrees.
Start by washing your favorite fresh berries and adding them into a small bowl.
Add the remaining ingredients for the filling and combine thoroughly until no corn starch is visible on the berries. Feel free to add more or less sugar as you please based on the sweetness of your berries.
Once complete, set aside.
Take the dough out of the fridge and add the filling into the center of the dough, leaving room for the dough to fold over the galette. You can leave as little or as much room as you would like based on your preference.
When you are done adding the berries fold the dough over starting in the center of the dough and start folding it in at an angel. The key is to go in the same direction and fold over the same section of dough. You can choose larger or small sections, it doesn’t have to be perfect.
When you are done folding the dough over crack an egg in a small bowl and mix with a fork. Brush the egg wash on the folds of the galette and sprinkle the turbinado sugar on top of it. This will add a great brown to the color and crunch to the texture as well as a hint of sweetness.
Bake for 25-27 minutes.
Let cool for 12-15 minutes and top with your favorite vanilla ice cream.
Notes
You may use oat flour in place of almond flour, but I only recommend this if you are allergic to nuts as you will have to alter the water content to slightly less than 1 TBSP. I recommend adding in the water slowly until the dough texture is achieved.
I used King Arthur’s all purpose flour. If you use a different brand I cannot guarantee the texture will be the same as all gluten free all purpose flours are created differently. In the past I have used Bob’s Red Mill 1:1 all purpose flour and yielded a similar result.
Nutritional information is loosley calculated w/o ice cream
Ode to Fall and the Apple Orchards that are waiting for a pickin’! Put those local apples to good use and treat yo-self (and a special someone) to this Healthy Gluten Free and Dairy Free Apple Crisp!
PS. I hope you’re a fan of Snow White as this photoshoot is inspired by the famous tale. From the apple that was offered to snow white to the nature-setting of the movie this recipe and shoot are an ode to this famous tale.
Why For Two?
Have you ever had a craving for apple pie, but lack the desire to make the whole thing? Or want a taste of something, but not the whole thing?
That’s where the Healthy Gluten Free Apple Crisp For Two comes in! This recipe is assembled in a snap and crisps up in the oven, bringing the flavors of the apple out and adding a nice crunch!
What Do I Need To Make The Apple Crisp
In addition to a large ramekin or a small pot similar to the one I have, you will need the following ingredients:
Your favorite apples
Oats
All purpose flour
Nuts
Cinnamon
Lemon Juice
Vegan Butter
Sea salt
I went with Red Delicious apples, but you can honestly pick your favorite. if you are going for more of a fall vibe, then I would recommend Honeycrisp.
For The Apples
For this all you will need is a small bowl of diced apples.
To bring out the sweetness of the apples, coat them in lemon juice, brown sugar, and a pinch of salt.
For the Crumble
What would a Gluten Free Apple Crisp be without a crispy crumble?
It’s simple! In a small bowl, mix the coconut sugar, cinnamon, oats, all purpose flour, and chopped nuts. Then, melt the vegan butter in the microwave and add it to the small bowl. Be sure to break up the large clumps.
The gluten free flour you use may affect the amount of butter the crumble soaks up, which is why I recommend using Bobs red Mill 1:1.If you find the crumble is too wet, add more oats or flour (potentially both depending on how wet it is) until the mixture becomes drier.
After that, bake at 350 for 50-60 minutes, until the crumble is golden brown and serve with your favorite vanilla dairy free ice cream for the ultimate treat.
Have an itch to keep baking? Give my latest recipes a try!
A Simple and Healthy Gluten Free and Dairy Free Crunchy Apple Crisp that is the perfect shareable size. It may be so good, you may not even want to!
Ingredients
Scale
2 Medium-sized apples (or 3–4 small ones)
6 Tbsp quick oats
1/4 cup all purpose gluten free flour (I used Bobs 1:1 All purpose gluten free flour)
3 Tbsp chopped nuts ( I chose Pistachios, but any nut will do)
1 tsp cinnamon
1 1/4 tsp lemon juice
1 tsp water
3–4 Tbsp melted vegan butter (I used whipped butter)
3–4 Tbsp coconut sugar (depending how sweet you like it)
Dash of sea salt
Instructions
Chop the apples into small pieces and place them in a small bowl.
Add the lemon juice, 1 Tbsp coconut sugar, 1/2 tsp cinnamon, water and sea salt together in the small bowl and mix until the apples are coated.
Place your coated, diced apples into a large ramekin or similar container.
Combine the remaining ingredients (except for the melted butter) together in a small bowl and mix the ingredients thoroughly in a small bowl.
Add the melted butter to the small bowl and break up any clumps. You may need to add a little more flour or oats depending on the flour you used.
Pour the crumble over the apples in the baking dish and bake in an oven at 350 for 50-60 minutes. If you prefer a crispy crumble I would bake it at the higher end of that range.
Serve hot with your favorite dairy free ice cream and drizzle honey for added flavor.
Notes
*You can add more apple if you would like, just be sure to have a larger dish on hand. I am more a crumble fan than an apple fan so feel free to adjust as you see fit. *You can attempt to reduce the butter and coconut sugar by 1 Tbsp, but your crumble may not as strong of a butter or sweet taste. *As with all my recipes, this is a rough estimate of the nutrition label. I used whipped butter, and 3 Tbsp of coconut sugar to calculate this.
Nutrition
Serving Size:Half a crisp
Calories:478
Sugar:37
Fat:22
Carbohydrates:64
Fiber:5
Protein:6
Keywords: Apple crisp, gluten free apple crisp, dairy free apple crisp, vegan apple crisp, gluten free, fruit crisp, fall recipe
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