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Chocolate Peanut Butter Protein Bars Recipe

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3.9 from 5 reviews

  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 12 bars
  • Diet: Vegan

Description

These Chocolate Peanut Butter Protein Bars are a delicious, no-bake snack perfect for a quick energy boost or post-workout treat. Made with almond flour, vegan butter, and a blend of protein powder and peanut butter, these bars are packed with plant-based protein and natural sweetness from agave syrup. A smooth dairy-free chocolate ganache topping adds a rich finishing touch. Easy to prepare and ideal for vegan and gluten-free diets, these bars are a wholesome way to satisfy your chocolate and peanut butter cravings.

Ingredients

Base Bars

  • 1 1/4 cups almond flour
  • 2 tablespoons coconut flour
  • 3/4 cup vanilla protein powder
  • 1/2 cup peanut butter (or any nut butter of choice)
  • 1/3 cup vegan butter, melted
  • 1/3 cup agave syrup (or maple syrup)
  • 1 tablespoon almond milk (or non-dairy milk of choice)
  • 1/2 teaspoon vanilla extract

Chocolate Ganache

  • 1 cup dairy-free white chocolate chips (or dairy-free semi-sweet chocolate chips)
  • 2 tablespoons dairy-free milk (or non-dairy milk of choice)

Instructions

  1. Prepare the Pan: Line a bread loaf pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the almond flour, coconut flour, and vanilla protein powder, ensuring even distribution.
  3. Add Wet Ingredients: Add the melted vegan butter and peanut butter to the dry mix and stir well to start forming a moist mixture.
  4. Combine Remaining Wet Ingredients: Pour in the agave syrup (or maple syrup), almond milk, and vanilla extract, mixing thoroughly until the mixture forms a dough-like consistency.
  5. Press into Pan: Firmly and evenly press the dough into the prepared loaf pan, smoothing the surface for an even bar texture.
  6. Freeze to Set: Place the pan in the freezer and allow it to set for at least 45 minutes until firm.
  7. Melt Chocolate Ganache: While the bars set, melt the dairy-free chocolate chips in a microwave-safe bowl by heating in 30-second intervals, stirring frequently until fully smooth.
  8. Incorporate Milk into Ganache: Stir the dairy-free milk into the melted chocolate until the ganache reaches a smooth, spreadable consistency. Omit milk if a thicker chocolate layer is preferred.
  9. Apply Ganache Topping: After bars are firm, remove the pan from the freezer and spread the chocolate ganache evenly over the top surface.
  10. Set Chocolate Layer: Return the pan to the freezer or refrigerator and chill for about 15 minutes, allowing the ganache to firm slightly while remaining soft and creamy.
  11. Slice Bars: Using the parchment overhang, lift the bars out of the pan onto a cutting board and cut into 12 bars or squares as desired.
  12. Store Properly: Keep the protein bars refrigerated or frozen to maintain their shape and freshness until ready to serve.

Notes

  • The bars are vegan and gluten-free, suitable for plant-based and gluten-intolerant diets.
  • Any nut butter can be substituted for peanut butter based on preference or allergy requirements.
  • The protein powder should be vanilla flavored and a plant-based option is recommended to keep the recipe vegan.
  • The ganache can be made thicker by skipping the non-dairy milk addition or thinner by adding more milk incrementally.
  • For sweeter bars, increase the agave or maple syrup slightly, but keep in mind added sugars.
  • Store bars in an airtight container in the refrigerator for up to one week or in the freezer for up to one month.
  • Allow bars to soften slightly at room temperature before eating, if stored frozen.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Snack
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/chocolate-peanut-butter-protein-bars-recipe/