These chocolate peanut butter protein bars are super easy with only a handful of ingredients, are no-bake and make terrific on-the-go snacks. Can easily be made paleo or vegan.
Today, I actually wanted to post a mousse recipe for Valentine’s Day. The weird thing is that it isn’t working despite having made it about 6x last year with perfect results. So while I experiment with the ingredients, here are some protein bars!
Ingredients
I talk about the ingredients more in detail below. And for the full recipe, scroll to the bottom of the post to the recipe box
How to make them
Just stir together the base ingredients and pat into rectangle. Then spread the melted chocolate + coconut oil over the top.
You’re done!
It yields 12 protein bars, so you have enough to enjoy throughout the week.
Brands I’ve tested
I usually use Dr. Murray’s 3-Seed Vanilla Protein Powder because I love the flavor. It’s what was used in the photos.
I also tried these with Orgain Organic Vanilla Bean Plant-Based Protein Powder, and they also came out great, but I needed an extra touch of maple syrup. There wasn’t a huge difference, but I preferred Dr. Murray’s.
Can I use a different brand?
First and foremost, if your protein powder doesn’t taste good when mixed in with other ingredients in a smoothie or something else like that, it won’t taste good in these protein bars.
Every brand of protein powder absorbs liquid differently, so you may need to gradually add in a little more protein powder until the mixture is firm enough.
You need 1/2 cup of protein powder. With Dr. Murray’s Vanilla Protein Powder, 1/3 cup is 63 grams. With Orgain, it’s 46 grams. If I had used 63 grams of Orgain, the dough would have been too dry and crumbly.
I usually bake using grams, but with this recipe, I think it’s best to go by volume.
My recipe calls for adding the minimum amount of protein powder and then adding more if necessary. This way, you won’t add too much and end up with crumbly protein bars.
Can I use chocolate, unflavored or other flavored protein powder?
I did try this with Dr. Murray’s Chocolate Protein Powder, and the result didn’t have enough chocolate flavor, so I had to add more cocoa and maple syrup to get the taste and consistency right.
After 30 minutes, my dough was powdery and super dry. It was truly awful. I recommend sticking to the recipe to get the best texture and taste.
Can I use unsweetened protein powder?
Not if you want them to be sweet. The bars wouldn’t be sweet enough if you used unsweetened. If you add more sweetener to get the right sweetness, it won’t have the right texture.
If you don’t care about the bars being sweet, then you can use unsweetened.
Can I use a different nut butter?
Different types of nut butter can vary tremendously, not only in taste but in consistency. And the differences aren’t just the kind of nut/seed, like cashew butter vs. sunflower seed butter; each brand has a different texture.
The recipe is somewhat flexible because these bars are no-bake.
To make a peanut butter copycat that is also paleo, try a 50/50 mix of cashew butter and sunflower butter. Sunflower seed butter is too thin on its own, but cashew butter is thicker, which helps balance the texture.
Whatever you use should be without added sugar or oil. If you want to make your own peanut butter, here’s How to Make Peanut Butter. You only need 1 ingredient and it takes 5 minute.
Almond butter is smooth and creamy but can be runnier than natural peanut butter and cashew butter, so you’ll want to add the protein powder a little at a time. Here’s How to Make Almond Butter.
Can I use a different sweetener?
You can use whatever liquid sweetener you like if it’s interchangeable with maple syrup.
I don’t think it would work well with liquid stevia because you’d have to add more liquid, giving it a strange texture.
Can I bake these bars?
Nope. I would not recommend that.
If you’re looking to bake some treats, try these Protein Brownies; they’re super tasty, but they aren’t vegan.
For another vegan snack, you can try these baked Vegan Flapjacks, not pancakes, but oat-based bars made with almond butter and a drizzle of chocolate.
Vegan & gluten-free
These protein bars are vegan as long as your protein powder and semi-sweet chocolate chips are vegan.
Check out the reviews on any protein powder before purchasing because the powder will make a difference in taste. Also, check for certified gluten-free products if you are sensitive to gluten and vegan protein powder if you’re vegan.
If you’re looking for other peanut butter treats, I’ve got some listed below, but I couldn’t pass up sharing this Healthy Peanut Butter Ice Cream. It’s no-churn and vegan with paleo and nut-free options.
How to store
These chocolate peanut butter protein bars can be stored in the refrigerator in an airtight container for up to 2 weeks.
They’ll be suitable for up to 3 months if you freeze them.
To freeze them, portion out individual bars, place them on a baking sheet and transfer them to the freezer for 2 hours or more. Once frozen, transfer them to a freezer bag and date them.
You can then thaw them in the fridge overnight or on the counter for a bit.
Other high-protein treats
I hope you’ll enjoy these bars if you try them out! I’d love to hear your thoughts if you try them out. Thanks!
❀
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 12
Ingredients
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 1/2 cup (46-63 grams) vanilla protein powder
- 3/4 cup (192 grams) natural peanut butter (just peanuts + salt)
- 1/2 cup (85 grams) chopped semi-sweet chocolate (vegan/paleo, if you’re vegan/paleo)
- 1/2 teaspoon coconut oil
- flaky sea salt
Base:
Topping:
Directions
- Place all base ingredients in a medium mixing bowl and stir with a wooden spoon until totally combined. Use your hands if it seems too dry, and it’ll instantly come together more easily.
- Place on a piece of parchment paper, and I did mine in a 4”x7” rectangle.
- Place the chocolate and coconut oil in a small bowl and microwave at 50% powder in 30-second increments, stirring after every 30 minutes.
- Spread over the bars. Top with flaky sea salt. Place in the fridge for 30 minutes to firm up, and then cut into 12 bars.
- Refrigerate in an airtight container for up to 2 weeks or freeze for up to 3 months.
Notes
- For vegan protein powder, I used 63 grams Dr. Murray Vanilla Protein Powder or 46 grams Orgain Organic Vanilla Bean Plant-Based Protein Powder. For paleo, I used 46 grams Orgain Vanilla Ketogenic Collagen Protein Powder with MCT Oil.
- Vegan/paleo people: make sure to use vegan/paleo protein powder and chocolate.
