Recipe by Pamela Higgins

We’ve said it many times before and we’ll say it again – peanut butter and chocolate are the ultimate pairings!

You can find more sugar-free recipes like this one and more over on our Youtube at Healthy Treats. Liked this recipe? SAVE it to your collection

  • Serves: 10
  • Prep: 10 minutes
  • Cook: 10 - 12 minutes
Metric | Imperial Measurement Conversions


For the chocolate base –

  • 70g oat flour

  • 50g rolled oats

  • 30g cocoa or cacao powder

  • 1 teaspoon cinnamon

  • 3 tablespoons Natvia natural sweetener

  • 3 tablespoons coconut oil, melted

  • 50g no added sugar dark chocolate

  • 3 tablespoons peanut butter


For the peanut butter crunch –

  • 4 tablespoons peanut butter

  • 3 tablespoons Natvia natural sweetener

  • 6 tablespoons buckwheat groats

  • 4 tablespoons cacao nibs


  1. First make the base: Mix together the oat flour, oats, cocoa/cacao powder, Natvia and cinnamon in a bowl.
  2. Melt the coconut oil, dark chocolate and peanut butter then pour into the dry ingredients and mix well to combine.
  3. Tip into a lined tin and press down using your fingers to form an even layer. Chill in the fridge while you make the topping.
  4. Melt the peanut butter and Natvia then stir in the buckwheat groats. Spread this on top of the base to cover in an even layer then scatter over the cacao nibs. Chill in the fridge for at least 4 hours.
  5. When ready to serve, remove from the fridge and place on a chopping board. Cut into 10-12 bites - then enjoy!



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