Peanut Butter And Chocolate Summer Fridge Bars

About

These Keto peanut butter and chocolate fridge bars make a rich and decadent Keto summer dessert recipe. Loaded with fats and flavor, the bars are simple to prepare then chilled until set. Perfect to keep on hand in the fridge, ready to grab and go!

Keto Summer Fridge Bar Ingredients

The bars are prepared from a base of creamy peanut butter and coconut oil, blended with unsweetened cocoa powder, ground almonds, whole peanuts and maple flavored syrup. Once the mixture is prepared and added to a mold for setting, it is topped with a layer of freshly sliced strawberries. The bars are then refrigerated until set and ready to slice and serve.

Tips

The bars are topped with fresh strawberries so are best eaten as soon as possible. If you would like to keep the bars longer you can prep them as instructed without adding the strawberries and simply serve them on the side as a dessert.

Also, we have used maple flavored syrup in this recipe however this can easily be swapped for a low carb sweetener of your choice.

Ingredients

3 tablespoon coconut oil
3 tablespoon peanut butter, unsalted
2 tablespoon cocoa powder, unsweetened
2 tablespoon maple flavored syrup by lakanto
1 cup, ground almonds, raw
½ cup peanuts

Instructions

Add the coconut oil and peanut butter together in a bowl. Sit over a double boiler, melting the two together. Beat together until smooth and well combined. Alternatively you can use a microwave to melt the mixture together.
Add the ground almonds, cocoa powder and syrup to the peanut butter mixture. Beat together until well combined. You can use an alternate sweetener at this point if preferred.
Add the peanuts and stir well so that they are evenly distributed throughout. The mixture should feel thick and fudgy.
Line a loaf tin with baking parchment. Spoon the chocolate mixture into the tray and use a spatula to smooth it over. Ensure that it is level and even.
Slice the strawberries into quarters lengthwise. Arrange the strawberry slices across the surface of the chocolate mixture. Transfer to the fridge for 2-3 hours or until set firm. Slice into 6 even bars and store in the fridge in an airtight container until ready to eat.