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June 5, 2012

Dark Chocolate Peanut Butter Fudge Granola Squares

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Peanut butter?


Oh yes.

A perfect cube of... perfectness.  Hah.

I'm sorry if my words aren't making sense.  I'm enjoying a "cube of perfectness" as we speak.


Anyways, these are sliced so perfectly because I sliced them straight from the freezer (yes, I'm impatient)
My main point is that they look a little too perfect (aka, rock hard and boring).  But the pictures don't do these granola squares justice.  These are actually super soft and uber chewy.

As seen here:


See?  Suuuper fudgy!

I loved how these were intensely chocolatey with a hint of peanut butter and a mild sweetness.  It was a nice change from all the tooth-achingly-sweet recipes I've been making lately  ;)

To say this giant chocolate bar was calling my name would be an understatement.
It was basically yelling at me to chomp an entire quadrant off.

I swear.  And so I did  :)

Don't tell the cousin granola squares this, but, I think I favor these a little more.

*makes a shocked face*

I didn't even know it was possible, but these were even more fudgy than the "nutella" version.  Not to mention, these have substantial height, which makes you feel like you're indulging a lot more per square inch.  Bigger is always better when it comes to healthy desserts (and breakfasts)!

Dark Chocolate Peanut Butter Fudge Granola Squares:  [no bake, sugar free, high fiber/protein, GF, vegan]
(makes 9 large squares or 16 cubes)

     1oz Unsweetened Chocolate
     64g (1/4 cup) Natural Peanut Butter (no sugar/salt/oil added)
     1 cup Light Coconut Milk, canned
     128g (4 scoops) Chocolate Protein Powder
     96g (1/2 cup) Granulated Erythritol (or dry sweetener of choice)
     30g (6 tbs) Dark Cocoa Powder (unsweetened)
     1/8 tsp Salt
     144g (1+1/2 cups) Old Fashioned Rolled Oats (GF if you like)
     120g (4 cups) Crispy Brown Rice Cereal

1.  Line a brownie pan with parchment paper both ways, set aside.
2.  In a medium, microwave-safe bowl, add the chocolate and peanut butter.  Microwave at 30-second intervals, stirring between each one, until chocolate is melted.  Whisk in the coconut milk, about 1/4 cup at a time.  When this mixture is smooth and glossy, pour into a large mixing bowl, getting every last drop with a rubber spatula.
3.  Add the protein powder to the mixing bowl and whisk (I just dumped it all in at once).  Once that is incorporated, add the erythritol and whisk.  Then add the cocoa powder and salt (it should turn very dark after adding the cocoa powder).
4.  Fold in the oats, then fold in the rice cereal.  Scoop this into the prepared brownie pan, flatten with the spatula and freeze, covered overnight.  Slice the next day (it turns rock hard in the freezer so leave it out for ~20 minutes before slicing).  Once these are sliced, they can stay in the fridge but are best eaten the day after making.

Feel free to add 1/4 cup of chopped peanuts to the batter!  You can also try adding 1 tsp of vanilla extract as well, I didn't because I'm allergic.  So sad.

Note:  I put each square on a piece of parchment paper in the fridge so it's easier to grab when ravenous on the go  ;)

Really?  Only 250 calories?

It looks and tastes like 2,500!

Well, if that's the case then I'll take the whole pan if you don't mind.

Did someone say breakfast lunch and dinner?


  1. This recipe sounds great, I like the use of protein powder, too. :)

  2. Fabulous recipe, as always!

  3. Hi Jessica,

    I recently came across your site through cutest (your strawberry cake pops). I'm new to this kind of baking; mine is usually more of the flour, sugar, and butter kind, but you make healthy baking look so good. A question for you regarding protein powder - we can get unflavored protein powder for a lot cheaper than the chocolate or vanilla stuff...what would you suggest to make up for using the plain stuff?

    1. I would suggest adding more sweetener and more cocoa. I understand that many people do not own stevia extract, but this would be the easiest ingredient to add in order to sweeten up the bars without adding more dry sweetener (which is bulky and may change the texture if more is added), or calories for that matter! Below is a link of where I buy my stevia from (I would probably add 1/2 teaspoon of the recipe), but if you would rather use more dry sweetener I would add about 1/4 cup more (I would give the "batter" a taste before freezing, just in case you need more). I would also add about 2-3 more tablespoons of cocoa powder. Hope this works out for you!

      ^^ note that the cost is for two 4oz bottles (very large amount, since stevia is used by the drop-->teaspoon). I buy in bulk because I go through it faster due to my seemingly constant baking lol, and personal use now that I am trying to lower my sugar intake. You can find one 2oz bottle more much cheaper if you like.

    2. Thanks, more question: I notice that at the end of a lot of your recipes you mention that next time you'll try something slightly different. Do you ever go back and update those recipes to say how that went?

    3. If it's a simple change, like adding more stevia to increase sweetness, then I don't usually remake the recipe unless requested by a friend or family member. If it's a big change, like raising the oven temperature or baking for longer, then I usually go back and remake it. Mostly, these possible changes are just notes to the reader about how I would alter the recipe based on my personal taste/preference. I tend to like things wayyy on the sweet side while most are inclined to mildly sweet recipes, so that's why I often say that I'd make it sweeter ;)
      If you have a specific recipe in mind you can let me know!

  4. Congrats on the Top9 Foodbuzz. Your granola bars look so yummy and full of flavors. Also I like so much you photo shoots, I wish I can do the same for my blog.Meriem


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