Peanut butter white choc krack

low carb, sugar-free, vegan, gluten-free, NO BAKE

Years on, my OG keto Krack recipe is still a household favorite. I love it when I see you guys make my recipes. This week, I was inspired to make Keto Krack's new best friend.

These bars are full of the goods like peanut butter, white chocolate and cranberries. They are so darn tasty and easy to make.

I like to buy my ingredients in large quantities to save money. This recipe makes a huge batch, and you don't need much because they are satisfying and rich. I made just over 20 small bars. Store them in the fridge or freezer; otherwise, they will melt.

If your local bulk store stocks sugar-free chocolate, you can do a zero-waste version of this recipe. YAY. Zero waste means that you purchase ALL ingredients from the bulk store, so you have no waste. If you aren't strictly sugar-free, you can use 80% or 90% Dark chocolate instead of the sugar-free chocolate. If you plan on making this recipe zero waste swap the 'sweetener' for 'xylitol' purchased from the bulk store.. But if you use different ingredients I can't guarantee the macros.

Notes:

• I used Noshu white chocolate chips found in the baking aisle of Aus Coles and Woollies.

• You can also use the sugar-free 'well naturally' chocolate bars but I don't think these are vegan. I can't guarantee the sweetness ratio when using different chocolate or sweeteners, so I suggest adding your sweeter part by part and then trying it. Keep adding till you have reached your desired sweetness.

• I purchased my natural sweetener from the baking aisle of Woolworth's. It's called 'Whole Earth'. I also like the 'Natvia' sweetener.

Ingredients:

• 1/2 cup crunchy peanut butter (natural and unsweetened)

• 1/3 cup melted coconut oil

• 1/2 cup sugar-free melted white choc

• 1/3 cup dried cranberries

• 1 cup chopped almonds

• ½ cup of coconut flakes

• 3 tbsp of 'whole earth' sweetener

• 1/4 - 1/2 tsp salt

Directions:

1. In a large mixing bowl, combine all ingredients, starting with the melted coconut oil, white chocolate and peanut butter. Add the remaining ingredients and mix well until no clumps are left.

2. Pour into a lined or greased baking tray and place into the freezer for 2+ hours to set. Once set, slice or break into pieces and store them in airtight containers in your fridge or freezer. Don't leave them out for long they WILL melt.

You can eat these bars straight from the freezer if you wish!

ENJOY!