Makes: 12 bars
Prep: 15 minutes
Chill: 1–2 hours
Ingredients
Crunch layer
- 1 cup unsweetened shredded coconut
- ½ cup chopped almonds
- ¼ cup hemp hearts
- ¼ cup natural peanut butter, no added sugar
- 3 tbsp allulose or monk-fruit/allulose sweetener
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp salt
- 2 tbsp unsweetened almond milk, as needed
Chocolate topping
- ⅓ cup sugar-free dark chocolate chips
- 1 tbsp natural peanut butter
- 1 tsp coconut oil
Instructions
- Line an 8×8-inch pan with parchment paper.
- In a bowl, combine the coconut, almonds, hemp hearts, cocoa powder, and salt.
- Warm the peanut butter and sweetener gently until smooth. Stir in vanilla.
- Pour the peanut-butter mixture over the dry ingredients and mix thoroughly. Add almond milk 1 tablespoon at a time if the mixture is too dry.
- Press the mixture very firmly into the lined pan.
- Melt the sugar-free chocolate, peanut butter, and coconut oil together until smooth.
- Spread the chocolate mixture over the bars.
- Refrigerate for 1–2 hours, until firm.
- Cut into 12 small bars.
Why this version works
Keto: No oats, honey, or maple syrup, which dramatically reduces the carbs.
More WW-friendly: The bars use smaller portions of calorie-dense peanut butter, nuts, and chocolate, and there is no added sugar. However, WW Points depend on your specific WW program and the exact products you use, so I wouldn’t assign a Points value without those details.
For an even lighter WW version: Make 16 mini bars instead of 12. You still get the chocolate-peanut-butter fix with a smaller portion.
