100-Calorie Chocolate Peanut Butter Squares

By: Jamie Webber

One of the best matches made in heaven in the food world is chocolate and peanut butter. In my opinion, there’s nothing better. Since it was my birthday recently, I decided to treat myself and my coworkers to my favorite combination. These squares were inspired by the Mini Peanut Butter Chocolate Cups I made last year, but these squares are a little gooier, a touch sweeter and the perfect dessert for a birthday. I’ve also made these with almond butter and they are just as satisfying, so take your pick. I bet cashew butter would even be perfect in this recipe. Just remember, no matter what nut butter you decide to use, make sure you look for the jars that contain an ingredient list that only has the nut, and maybe a touch of sea salt. You don’t need any nut butters with added sugar, hydrogenated oils, and heaps of salt — the simple ones are so much better to taste and much better for you.

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Chocolate Base:

  • 3/4 cup (75 g) almond meal
  • 2 tbsp pure maple syrup
  • 2 tbsp cacao powder
  • 1 tbsp coconut oil
  • 1/8 tsp vanilla extract
  • sea salt, to taste

Peanut Butter Layer:

  • 1/2 cup (130 g) peanut butter
  • 3 tbsp pure maple syrup
  • 1 tbsp coconut oil
  • sea salt, to taste

Chocolate Topping:

  • 1/4 cup (30 g) cacao powder
  • 1/4 cup (60 ml) coconut oil
  • 2 tbsp pure maple syrup
  • sea salt, to taste


  1. Line a square baking pan with parchment or wax paper.
  2. Combine all ingredients for the base in a medium bowl. Mix well until a dough is formed. If you need to add a small amount of maple syrup to make it less dry, you can do so.
  3. Place the dough into the pan, pressing down lightly so it is firm – you want the base to be solid so use your hands to press down evenly.
  4. Place in freezer to set while you make the peanut butter filling.
  5. Rinse the bowl, and now combine all of the peanut butter filling ingredients into the bowl. Once combined and creamy, pour on top of the chocolate base and return the pan to the freezer.
  6. Clean the same bowl if you wish, and then add the chocolate topping ingredients together. Mix well until all clumps are gone. You should have a silky chocolatey sauce.
  7. Pour it over the peanut butter layer, add more salt to the top and then place pan back into the freezer for 30 minutes – 1 hour.
  8. When ready to serve, cut into 20 small squares. Store in the freezer for up to 5 days (if they last that long).

Prep time: 30 minutes

Cook time: 30 minutes (in freezer)

Total time: 1 hour

Servings: 20

  • Nutrition per serving:
  • Calories100
  • Fat7g
  • Saturated Fat4.5g
  • Cholesterol0mg
  • Sodium35mg
  • Carbohydrates7g
  • Fiber2g
  • Sugars4g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Jamie Webber

Jamie is the Editorial Content Manager at Reboot. As a Certified Holistic Health Coach, she is passionate about a healthy lifestyle and encouraging others to live happy and healthy by consuming more fruits and vegetables. She was one of the first members to join the Reboot community and has been juicing ever since. Jamie uses her juicer and blender everyday and loves experimenting with new recipes, especially guilt-free sweets to fulfill her sweet tooth. Follow her on twitter @JamiesHealthTip.

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