Chocolate Peanut Squares

A seriously decadent dessert for peanut lovers! A gluten-free crust is layered with a peanut butter filling sweetened with 
coconut sugar and topped off with crunchy peanuts and chocolate chips.

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25 squares
Prep Time
15 min
Cook Time
15 min
30 min


  • 1/2 cup coconut sugar, divided
  • 1/2 cup brown rice flour
  • 1/4 cup almond flour (TRY: King Arthur Almond Flour)
  • 1/4 cup unsweetened 
cocoa powder
  • 6 tbsp organic unsalted butter, chilled, cut 
into cubes
  • 2 eggs
  • 2 tbsp natural unsalted peanut butter
  • 1 tsp pure vanilla extract
  • 1/4 tsp sea salt
  • 1/4 cup unsweetened shredded coconut
  • 1/4 cup roasted unsalted peanuts, coarsely chopped
  • 1/3 cup dark chocolate chips (70% or greater)


  1. Preheat oven to 350°F. Mist an 8 x 8-inch baking dish with cooking spray and line with parchment paper, leaving a 2-inch overhang on 2 sides.
  2. Prepare crust: In a food processor, blend 3 tbsp
coconut sugar, flours and cocoa powder until combined. Add butter and pulse until a fine crumb forms, 5 to 7 pulses. Press into prepared pan and bake until set, 10 to 12 minutes.
  3. Meanwhile, in a medium bowl, using a handheld electric mixer on medium-high, beat eggs, peanut butter, vanilla, salt and remaining 5 tbsp coconut sugar until fluffy and doubled in volume, 2 to 3 minutes. Beat in shredded coconut. Spread mixture over crust. Bake for 8 minutes. Top with peanuts and chocolate chips and bake for 3 to 5 minutes more, until filling is set.
  4. Cool completely on a wire rack. Lift edges of paper and transfer to a board; cut into 25 squares.

Nutrition Information

  • Serving Size 1 square
  • Calories 109
  • Carbohydrate Content 10 g
  • Cholesterol Content 22 mg
  • Fat Content 3.5 g
  • Fiber Content 1 g
  • Protein Content 2 g
  • Saturated Fat Content 3.5 g
  • Sodium Content 29 mg
  • Sugar Content 6 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g