Photography by Beth Warren

We’re often looking for a dessert that satisfies both our sweet tooth and our wellness goals. The goal is to look for less high-processed sugars and a balance of protein and fiber. The combo of nutrients in this peanut butter bar is sure to help keep you fuller longer while providing you with the true enjoyment of indulging.

Sometimes less-processed treats or ones made healthier involve ingredients that are hard to find. But most of those items are expensive and unnecessary. There is so much to say for the basic whole food sources that can be found on our pantry shelves. Try this dairy-free, gluten-free, high-protein and high-fiber bar with the perfect level of less-processed sweetness.

Gluten-Free Peanut Butter Bars

YIELDS 16 SQUARES

• 1–2 ripe bananas, mashed
• ½ cup all-natural peanut butter, room temperature (so it’s on the pourable side)
• ¼ cup almond flour
• ⅓ cup maple syrup (or any liquid sweetener such as honey or date syrup)
• 1 egg
• 1 tsp cinnamon
• 1 tsp baking soda
• 1 tsp salt
• ½ cup chocolate chips (plus more or minis for topping)

Preheat oven to 325°F (160°C). Line an 8-inch (20-cm) square Pyrex with parchment paper.

In a large bowl, combine the mashed banana, peanut butter, almond flour, maple syrup, egg, cinnamon, baking soda, and salt. Mix until combined, being careful not to overmix, and then fold in your chips.

Transfer the mixture to the prepared Pyrex. You can top with additional chocolate chips (or omit to lessen the sugar content). Bake for 25 minutes or until a toothpick comes out clean.

Allow to cool fully prior to slicing for a clean-cut bar. (You can place them in the freezer for a few minutes to speed up the process.)

To schedule a nutrition appointment with Beth in the NEW Crown Heights and Toms River locations, virtually, or in the Flatbush, Broolyn, or Deal, NJ locations, email beth@bethwarrennutrition.com or call/text/whatsapp 347-292-1725. Most insurances accepted. Beth’s book, Secrets of A Kosher Girl (Post Hill 2018), is available on Amazon.

(Originally featured in Family Table, Issue 845)