Chocolate and Nut Butter Bar (No Bake, Gluten Free, Low Carb, Low Sugar)

Even though you may be following a sugar free, gluten free, grain free or low carb diet, it doesn’t mean you can’t have something to satisfy your sweet tooth. You don’t even have to feel guilty about this one, it’s healthy too (as long as you don’t eat the whole bar all in one go!).

Chocolate bar

I adapted this recipe from one I found online as I like to use darker chocolate personally (90%) but as long as you choose one which is at least 70% cocoa solids then that’s fine. You could substitute the peanut butter for sunflower seed butter if you are allergic to nuts and leave out the nuts sprinkled on top. And best of all, it doesn’t need baking!

Why it’s good for you:

Dark Chocolate:

  • Contains fibre, iron, magnesium, copper, manganese, potassium, phosphorous, zinc and selenium
  • Has more antioxidants than blueberries or Acai berries (can you believe that?!)
  • Raises HDL and lowers LDL cholesterol which basically means it’s good for heart health
  • Cocoa contains flavanols which improve blood flow to the skin, protecting against sun damage
  • Contains caffeine and theobromine, stimulants which can improve your short-term brain function

Peanut Butter:

  • Contains protein and fibre which keep you fuller for longer
  • It is an unsaturated fat, meaning it’s one of the ‘healthy’ fats
  • Contains potassium, vitamin E, magnesium and also vitamin B6 and zinc which are great for boosting your immune system

I also topped my chocolate bar with some organic cocao nibs – these are also brimming with macro and micro nutrients, high in fibre and contain magnesium, potassium and iron. You could add anything you like to the top though, maybe a few berries, nuts or coconut flakes for instance.


  • 100 g dark chocolate (at least 70% cocoa solids, the higher the %, the less sugar!)
  • 60 g unsalted butter or coconut oil
  • 1 pinch sea salt
  • 50 ml smooth peanut butter (or you could substitute any other nut butter, ie almond or hazelnut, or sunflower seed butter if you have a nut allergy)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon of cinnamon (or other spice of your choice, ground coffee also works well)
  • Nuts/cocoa nibs/coconut flakes to decorate


  • Melt the chocolate and butter or coconut oil either in the microwave or in a glass bowl over a pot of steaming water
  • Mix with the remaining ingredients in a bowl until combined
  • Pour into a greased, lined baking dish (around 5″ square)
  • Let it cool at room temperature for a short while before adding the toppings of your choice
  • Refrigerate until cooled completely and then cut into squares with a sharp knife
  • Store in the fridge or the freezer




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