CHOCOLATE PEANUT BUTTER GRANOLA BARK
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Easy no-bake chocolate treats are where it’s at!
Bonus is, this homemade bark is low-carb, packed with healthy fats, and suitable for vegan, gluten-free, paleo, and keto diets, too!
Feel free to use whatever nuts, seeds, granola, nut butter, and add-ins you like. Non-keto can omit the strawberries and add 1/2 to 3/4 cup dried cranberries, raisins, diced dried apricots, candied ginger, or even pretzels.
For this recipe, I recommend using a double boiler (or two different sized saucepans) to melt the chocolate.
Ingredients:
2 bags Lily’s sugar-free chocolate chips or 1 pound finely chopped dark chocolate
1/4 cup peanut butter or nut butter of choice (I used Fatso Cocoa Peanut Butter)
1 cup shelled unsalted pistachios
1 cup Lakanto grain-free sugar-free Cinnamon Crunch granola
1/4 cup freeze-dried strawberries
Maldon flaked salt (optional)
Directions:
Line a baking tray with parchment and put chocolate chips and peanut butter into the smaller saucepan.
Fill the larger saucepan half full with water and bring to a boil.
Turn off the heat and set the smaller saucepan in the larger one and stir until the chocolate is fully melted.
Remove the smaller sauce pan. Stir in most of the granola and pistachios, reserving 2 to 3 tablespoons of each for topping.
Spread chocolate mixture evenly on prepared baking tray. Top with remainder of pistachios and granola along with freeze-dried berries and a sprinkle of Maldon salt as desired.
Refrigerate for several hours before breaking into chunks and devouring!
Chocolate Peanut Butter Granola Bark can be stored in airtight container in fridge for up to 1 week.
