Who doesn’t love no-bake cookies? Apparently, it’s a big thing because this recipe continues to be one of my most visited and pinned recipes on Pinterest.
This recipe is a variation on that recipe because I don’t always want to use almonds and I don’t always want to have to take the time to scoop them out individually. Sometimes I’d like to just throw them in a pan and be done with them.
That’s what this is here. This is a no-bake bar recipe that’s down and dirty simple.
In the previous recipe, I used Lakanto – one of my favorite sweeteners. But, I’ve been reading more and more about allulose and how it doesn’t have any kind of aftertaste or cooling effect like stevia and erythritol. I wanted to try it in several different recipes. This was the first one.
You can read more in depth about allulose here but here’s the low-down in a nutshell.
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• It’s about 70% as sweet as cane sugar but only supplies .3% of the energy as sugar making caloric implications minimal.
• It is considered a “very rare sugar” as the sources aren’t common. The sources are wheat, figs, jackfruit and a few more.
• Allulose is a monosaccharide similar to fructose and glucose with minor structural difference.
• Preliminary trials show that up to 70% of allulose is excreted in urine and it has low fermentability in the gut which means minimal, if any, bloating or gas from usage.
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If you’d like to try it, you can buy it here. I found it to be quite expensive but there are some recipes that aren’t the same with the interruptive aftertaste or cooling effect. So, I will keep this in my cupboard for now.
As for these bars, they’ll also be in my fridge. They hit the spot when I need a little taste of chocolate and peanut butter with crunch.
[tasty-recipe id=”5024″]