Healthy "Flourless" Chocolate Frosted Peanut Butter Bars

This recipe was taken from AmysHealthyBaking.com! Its been tested and trainer approved to satisfy your sweet tooth in a 100% guilt free way!

Inspired by Grandma's homemade buckeyes, without the hassle of individually dipped balls. The base of the chocolate covered oat bars is ground oatmeal and cashew milk. The sweetener is honey and vanilla stevia. Opt for agave to create a vegan version of this bar. All of which you likely have in your kitchen anyhow! The frosting is a quick mixture of plain greek yogurt, vanilla stevia, unsweetened cocoa powder, and instant pudding mix.

These chewy bars are for ANYONE and EVERYONE that enjoys Reese's, Buckeyes, or any other chocolate peanut butter combination dessert!

The Recipe Is As Followed

For The Cookie Bars

• 1 ½ cups (180g) oat flour (measured like this)

• ¼ tsp baking soda

• ¼ tsp salt

• 5 tbsp (80g) creamy natural nut butter

• 6 tbsp (90mL) unsweetened cashew milk

• 1 ½ tsp vanilla extract

• ¼ cup (60mL) honey

• 1 tsp vanilla stevia

For The Frosting

• 1 cup (240g) plain nonfat Greek yogurt

• 1 serving (11g) fat free/ sugar free chocolate instant pudding

• 2 tbsp (10g) unsweetened cocoa powder

• ⅜ tsp vanilla stevia

Baking Instructions

1. Preheat the oven to 325°F, and coat an 8”-square pan with nonstick cooking spray.

2. To prepare the cookie bars, whisk together the oat flour, baking soda, and salt in a medium bowl. In a separate bowl, whisk together peanut butter, cashew milk, and vanilla extract. Stir in the honey and vanilla stevia. Add in the oat flour mixture, stirring just until incorporated.

3. Using a spatula, gently press the cookie dough into the prepared pan in a thin, even layer. Bake at 325°F for 10-12 minutes or until the center feels firm to the touch. Cool completely to room temperature in the pan.

4. While the cookie bars bake, prepare the frosting. Beat the Greek yogurt, instant pudding mix, cocoa powder, and vanilla stevia together using an electric hand mixer or stand mixer for 2 minutes. Cover the bowl with foil, and chill for at least 2 hours.

5. Once the cookie bars are completely cool, spread the frosting across the top. Slice them into 16 square bars.

***All credit from this recipe and post was taken from Amy at amyshealthybaking.com