Triple Coconut Chocolate Peanut Butter Squares - Goodness Me!

Triple Coconut Chocolate Peanut Butter Squares

by Katie Mitton December 20, 2015

Triple Coconut Chocolate Peanut Butter Squares

Coconut. Chocolate. Peanut butter. Do we have your attention yet?  

We recently released our Holiday Nourish Magazine in stores and online for free. Haven’t had a chance to get it yet? Head on over here to get it for free right now! The magazine is chock full of baking recipes, tips and tools on how to stay healthy and avoid the battle of the bulge this holiday season, and a gift guide for gift ideas for everyone on your list. You won’t want to miss out on this issue!  

One of the recipes in this issue of Nourish is our Triple Coconut Chocolate Peanut Butter Squares. And yes, they are just as good as they sound (maybe even better).  With only 6 ingredients, they are healthy, easy to make, and are an oh-so-decadent treat to indulge in. The base is made with shredded coconut and coconut oil – double whammy for the coconut benefits! This crust is topped with a mixture of dark chocolate chips, full fat coconut milk, peanut butter or almond butter (you could use sunbutter for nut-free), and eggs. That’s it. So simple, but so delicious.  

These bars are best served chilled, or you could even enjoy them out of the freezer. Any way you slice it, just make sure to try these this holiday season… and maybe plan on making a double batch. For more delicious holiday recipes, get our free Nourish magazine here!  

Triple Coconut Chocolate Peanut Butter Squares  

1½ cups unsweetened shredded coconut  
¼ cup coconut oil  
1 pkg dark chocolate chips  
1 cup full fat coconut milk  
¾ cup chunky peanut butter OR almond butter  
2 eggs  

Preheat oven to 325°F. Melt coconut oil in medium saucepan over medium heat. Add in coconut. Stir well to combine and pour into parchment-lined 9x9” square pan. Bake for 15 minutes until coconut is golden. Remove and let cool. Place coconut milk, chocolate chips and peanut butter in a medium saucepan over medium heat. Stir with a whisk until chocolate is melted and mixture is smooth. Remove from heat. Crack the eggs into a small dish. Beat with a fork and whisk them into the chocolate mixture. Stir well to combine thoroughly. Pour the chocolate mixture over the coconut crust and bake for 20-25 minutes longer or until chocolate is set. Let cool completely (refrigerate) before cutting into squares.

Katie Mitton
Katie Mitton


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