Cookbook Update:
Two weeks ago, Amazon saw a crazy surge in orders of the Chocolate Covered Katie Cookbook that caused them to completely sell out of copies (which was so incredibly fantastic!!). They got more copies in and immediately sold out again, and everyone who’s tried to purchase the book since then has been told it was currently unavailable while they waited for a third printing.
Please accept my apologies for this; it’s been so frustrating not being able to tell people when the book would be back in stock. But finally, as of this morning, it should now be available again on Amazon and in stores.
Thank you so much to all of you who have been buying it!!!!
Now, let’s talk about these no-bake chocolate peanut butter brownie bars. Because… that’s why you’re really here, right? These bars can be many wonderful things, including all of the following:
raw / sugar-free / dairy-free / paleo / vegan / and gluten-free!
You don’t need to refrigerate the brownie bars, making them perfect for road trips or for adding to a lunchbox. And they also freeze well, so you can have chocolate on hand whenever a craving strikes. Which may or may not be a good thing…
No-Bake Chocolate Peanut Butter Brownie Bars
Adapted from: Homemade Larabars
- 1/4 cup plus 2 tbsp cocoa or cacao powder
- just over 1/4 tsp salt
- 2 1/2 cups loosely packed pitted dates
- 1 cup raw almonds or walnuts
- 1/2 cup raw nuts of choice
- 1 1/2 tsp pure vanilla extract
- 2 tsp water
- 1/4 cup chocolate chips, optional
- 1/4 cup nut butter of choice (or pb2) OR allergy-friendly alternative
- 2 tsp pure maple syrup or honey OR stevia to taste
- 2 tbsp milk of choice (plus extra if using stevia)
*Notes: If you have a small or medium food processor, it may be a good idea to process in two batches so as not to overwork your machine. Using a blender might yield an overly sticky result, so try that at your own risk. Recipe: In a high-quality food processor, combine all but the final three ingredients (but including the chocolate chips, if using) until sticky crumbles form. If it’s still too crumbly to stick together, process longer. Line an 8-inch square pan with parchment paper, then transfer the crumbles to the pan and use a second sheet of parchment to press down evenly into the pan. In a small dish, stir together the final three ingredients to make a frosting – it will look liquidy at first, but just keep stirring. Spread the frosting over top, then set in the fridge until ready to cut and serve. You can also drizzle melted chocolate on top if desired. I let mine sit in the fridge for a few hours, then I was easily able to slice and place the brownies in a sealed container to bring to a party. Store leftovers unrefrigerated for a few days, or refrigerated a few weeks, or frozen for up to 2 months.
View Brownie Bars Nutrition Facts
Link Of The Day:
Oh my gosh these look soooo heavenly! They have to be the best brownie bars I’ve ever seen!! There’s nothing I love more than the chocolate and peanut butter combo! MMM!
How can we get your cookbook internationally?
Sorry for the delayed reply. A lot of readers are getting the book from Book Depository… they will ship anywhere in the world for free! http://www.bookdepository.com/Chocolate-Covered-Katie-Katie-Higgins/9781455599707
I made these. I used macadamia nuts in addition to the walnuts. Mine turned out not sticky enough apparently bc when I went to cut it it totally crumbled. So I dished out the servings and we are with a spoon. But I’d really like it to be a brownie. Just processing longer will do this? I’m afraid to try again without knowing for sure!
Thanks!
Yes, processing longer will release the oils in the nuts 🙂
these look AMAZINGGG! pinned these I totally want to try them 😉 they look so addicting! YUM
Wow your brownies look amazing, I can’t even believe they’re no bake. I must make these asap! By the way, congrats on your cookbook! That is so amazing that you’ve come this far at such a young age!
I am new to your blog but I saw these on pinterest and knew I HAD to make them. I used all walnuts for the nuts, and they were so freaking good I wanted to eat the whole pan!
Thanks from a new fan!
Please send me recipes to my e-mail address Thank you !
Yum! How many servings does this make, Katie?
You can cut them whatever size you want from the 8-inch pan. On the nutrition page, it says it is based on 20 brownies as seen in the photos.
Who said no bake brownies couldn’t get any better?
any suggestions for if i don’t have a food processor? these look DELISH
KATIE, YOU ARE A GENIUS! Made these last night, they are unreal. They are 1000000% boyfriend-approved as well. Ever recipe I make of yours is better than the last!!! I’m a huge fan!
I am a chocolate fanatic and have got many interested in the art of making chocolate. Your recipe of Chocolate Peanut Butter Brownie Bars sounds delicious and I am sure to try that out.
Oh, Chocolate Covered Katie, you’re my hero! I made these last night to share with friends and they are sooo good! They definitely hit that I-need-a-brownie spot!
Hi Katie:
I made these yesterday and they are delicious. I used 1 c. Walnuts and 1/2 c. Raw pistachios. For 2 & 1/2 cups of medjool dates, I used 11 per cup, so 27 total. It’s always a good idea to measure out your dates because sizes are different.
One recommendation is ‘don’t over process’!!!!!!!! At one point, things looked perfect, I could definitely pinch the mixture and it stuck together.
I could see pieces of walnut & pistachio and chocolate chips (dairy free – I’m vegan) and IT IS AT THIS VERY POINT THAT YOU SHOULD STOP AND UNPLUG THE FOOD PROCESSOR. I made the choice to pulse a few more times and the dough changed. Shiny in appearance. Don’t let it happen to you ; ) !
It’s a great recipe, Katie!! I also added some cinnamon and anise seeds. I did swirl some melted chocolate over the top.
Made these tonight as a treat as my husband and I are doing 30 days of Paleo, and we LOVE them!! Amazing recipe! He said that they are his favourite dessert!
So excited to see what else you have up your sleeve!
I made these today and they’re so good! I used hemp seeds as my “nut of choice” and used honey in the topping with crunchy PB. They’re fast, tasty, and low in guilt.