Peanut Butter & Chocolate Expresso Zombie Bars

It’s all about cardio!  When the zombie’s come to take over, you’ll need the stamina and energy this bar can provide to fight them off. They’ll want some too; they’re so delicious.


(yield: 6 bars)


1.5 oz. chunky salted peanut butter (I’m partial to Trader Joe’s)

6 tsp. filtered water

2 oz. dark chocolate chips, lightly ground

4 tsp. organic cane sugar

2 tsp. safflower oil

1 Tbsp. ground flax meal, heaping

1 pinch sea salt

1 tsp. vanilla powder

1 oz. gluten free oats

1 tsp. arrowroot powder

1 Tbsp. expresso beans, grind well

1 Tbsp. chia seeds, heaping

2 oz. dark chocolate chips


Preheat oven to 350 degrees. You’ll need lined parchment and a sheet pan.

1. Two bowls. One wet & one dry. Whisk together pb, water, and oil in one bowl.  In another, mix together remaining ingredients, except for the 2 oz. of chocolate chips.  Combine wet to dry, and mix thoroughly.

2. Place bar mixture onto parchment and with your hands, flatten to 1/2 inch in height and form a rectangle.  I like to use a bread loaf pan, if it’s available.

3. Bake them at 350 for 45-50 minutes. Allow to cool on the parchment, on a cooling rack.  While they are cooling, melt the 2 oz. of dark chocolate chips.  With a spatula, spread on top of cooled bar.  Allow this to cool for another 15, and then refrigerate until chocolate has hardened.  Once the chocolate has hardened, you can leave them in a covered tupperware and they will last for 5-7 days, unrefrigerated.