Remember Tandy Cakes?? Don’t they just bring you back to childhood? In case you don’t know, Tandy Cakes are delicious little cakes that have thick layers of peanut butter and chocolate. I thought I would adapt them to a gluten-free and dairy-free version…and IT WORKED! These are amazing and the perfect dessert for anyone who loves chocolate and peanut butter.

This Tandy Cake recipe is layered with an almond & coconut flour crust, creamy peanut butter, and a thick chocolate layer. I mean…how could you not love it?! Even my mom who isn’t a huge peanut butter fan loves this recipe! She said, “it tastes like a peanut butter cup!” Make sure you give this recipe a try to have the best dessert ever.

What Ingredients Do I Need?

You don’t need a ton of ingredients to make these Healthy Tandy Cakes! Here is everything you’re going to need:

Almond flour
Coconut flour
Maple syrup
Coconut oil
Salt
Peanut butter
Semi-sweet chocolate chips (use dairy-free chocolate chips to make this recipe vegan)

Ingredient Swaps

If you don’t have all of the above ingredients, you can definitely still make these. My friend didn’t have almond or coconut flour and the recipe still turned out great!

Almond flour –> All-purpose flour
Coconut flour –> I wouldn’t substitute this ingredient with anything else since coconut flour has a very distinct texture.
Maple syrup –> Honey
Coconut oil –> Olive oil or butter
Semi-sweet chocolate chips –> Dark chocolate chips or dairy-free chocolate chips

How to Make the Tandy Cakes

This recipe is not hard to make, it just takes some time and a few steps.

The first step to making these Tandy Cakes is to make the crust. You’re going to combine the almond flour, coconut flour, melted coconut oil, and maple syrup in a bowl. Mix it together with a spoon or your hands. Press the mixture into a 9″x9″ PARCHMENT-LINED baking dish. I wouldn’t recommend using glass since the freezer may cause it to break. Let this layer set in the fridge for 15-20 minutes.

While the first layer is setting, you’re going to make the peanut butter layer. Combine the peanut butter, maple syrup, and coconut flour until fully combined. You may need to microwave your peanut butter to soften it. Take the baking dish out of the freezer and spread the peanut butter mixture evenly on top. Place it back in the freezer for 15-20 minutes.

Now you’re going to make the chocolate layer. Microwave the chocolate chips and coconut oil in 30-second intervals until fully melted. It should take around 2 minutes. When the chocolate is smooth and creamy, you’re going to pour it over the peanut butter. Smooth it out with a spoon to evenly coat the entire peanut butter layer. Place it back in the freezer to set for at least 2 hours or overnight.

Once the bars have set in the freezer, take them out and pull them out of the pan with the parchment paper (this is where it comes in handy). You may need to let it sit for a few minutes before slicing. Cut into bars and enjoy!

How to Store the Tandy Cakes

I like to keep the Tandy Cakes in the freezer so the chocolate remains hard. After you slice them, place the cakes in an airtight freezer bag to keep them in the freezer. They will stay good in there for up to 8 months.

Before you’re ready to eat the Tandy Cakes, I would recommend letting them sit at room temperature for 15-20 minutes so they soften a bit.

More Chocolate & Peanut Butter Recipes

If you love chocolate and peanut butter, you’re going to love these recipes!

Healthy Peanut Butter Tandy Cakes

Recipe by Mary WeissCourse: DessertDifficulty: Easy

Servings

servings

Prep time

minutes

Inactive time

minutes

Ingredients

Base Layer
1 cup almond flour
1/4 cup coconut flour
3 tbsp maple syrup
3 tbsp melted coconut oil
1/4 tsp salt
Peanut Butter Layer
3/4 cup peanut butter*
1/4 cup maple syrup
2 tbsp coconut flour
Chocolate Layer
1 1/2 cups semi-sweet chocolate chips
1 tbsp coconut oil
Sprinkle of salt (optional)

Directions

Line a 9″x9″ square baking dish with parchment paper. Do not use glass, since the freezer may cause it to break.
In a medium-sized bowl, combine the almond flour, coconut flour, maple syrup, melted coconut oil, and salt to make the base layer. Press it into the dish with your hands until its evenly spread across the bottom. Place the dish in the freezer for 20 minutes.
In a separate bowl, make the peanut butter layer by combining the peanut butter, maple syrup, and coconut flour. Once the base layer has set, spread the peanut butter layer on top (I like to use my hands to spread it). Make sure it evenly coats the entire base layer. Place back in the freezer for 5-10 minutes.
In a microwave-safe bowl, microwave the chocolate chips and coconut oil in 30-second intervals until fully melted. It should take around 2 minutes. Once the chocolate is smooth, pour it over the peanut butter layer. Use a spoon to make sure it is evenly spread. Sprinkle a bit of salt on top if you like. Place the dish back in the freezer for at least 2 hours or overnight.
Once the bars have set, use the parchment paper to take them out of the baking dish. Let them sit at room temperature for a few minutes before slicing them into bars. Store them in an airtight bag in the freezer or serve right away!

Notes

* I recommend using all-natural peanut butter for this recipe. If your peanut butter isn’t runny, I would microwave it for around 30 seconds to loosen it up.
** Make sure you use parchment paper to line the pan so that the bars come out easily.