It’s official: we’re in the season of sugar. I have to say, I was a little surprised this year to see Halloween candy already making its way into stores in mid-August, but now there’s no denying it… the season is upon us!
So, in order to celebrate Halloween, but also take care of my body, I decided it was time to make some sugar-free mini candy bars! These are absolutely delicious and are similar to peanut butter cups, but are made with cacao powder, coconut oil, and almond butter. These mini candy bars are so fun and easy to make that they’re perfect for making with kids — or just to enjoy with your adult friends. 🙂
My favorite part about this recipe is that it doesn’t spike blood sugar. If you struggle with your blood sugar and don’t want to end up feeling hangry (or with cranky kids), these are perfect! This recipe uses coconut oil and almond butter to add healthy fats (along with some protein) and stevia for sweetness. The end result is a delicious dessert that satisfies your sweet tooth while still taking care of your body!
I wanted these to look like mini candy bars so I decided to make mine in an ice cube tray. Since we’ll be freezing the bars along the way, the ice cube tray also made the process super convenient. However, if you’d prefer to have these in the shape of traditional peanut butter cups, you can use a muffin tin with liners instead!
To get started, we’ll need some supplies:
To make the bottom layer (as well as the top layer), you’ll melt some coconut oil and combine it with cacao powder and the stevia. Mix well, then pour into the ice cube tray (or muffin in) and freeze until solid.
Next, we create our almond butter layer by combining melted almond butter with coconut oil, vanilla extract, cinnamon, and stevia. Pour into the tray and freeze until solid.
Finally, we repeat the chocolate layer, let the entire dessert freeze for about an hour until solid and then we have it!
These sugar-free mini candy bars are sooo versatile that I would encourage you to play around with additions and toppings. I did a few batches of these and made some fun additions like adding sea salt to the top chocolate layer and also adding a fourth layer of coconut oil along with coconut flakes and chopped nuts.
Note: I usually keep these in the freezer and they’ll last for several months. Since the base of these is coconut oil, you will need to keep them in the refrigerator or freezer to prevent the coconut oil from melting.
And, if you’d prefer to not use stevia, feel free to substitute another sweetener of your choice (maple syrup and honey both work great!)
- 1¼ cups (melted) coconut oil, divided
- 2 tablespoons cacao powder, divided
- 30 drops liquid (vanilla or plain) stevia, divided
- ⅓ cup almond butter
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- Mix ½ cup coconut oil, 1 tablespoon cacao powder, and 10 drops of stevia together. Pour into an ice cube tray, then freeze for 15 minutes until the layer is solid.
- Next, melt the almond butter using a double boiler or microwave. Mix the melted almond butter with ¼ cup coconut oil, vanilla extract, cinnamon, and 10 drops of stevia. Pour into the ice cube tray, then freeze for 15 minutes until the layer is solid.
- Finally, mix the remaining ½ cup coconut oil, 1 tablespoon cacao powder, and 10 drops of stevia together. Pour into the ice cube tray, then freeze for an hour until the chocolate bars are solid.