Description
Delicious and nutritious Chocolate Peanut Butter Protein Bars packed with whey protein, collagen peptides, oats, and superfood seeds. These no-bake bars offer a perfect balance of chocolate and peanut butter flavors, providing a convenient and healthy snack for energy and muscle recovery.
Ingredients
Scale
Wet Ingredients
- 1 cup peanut butter
- ½ cup honey
- ¼ cup coconut oil
- 1 tsp vanilla extract
- 1 tbsp coconut oil (for chocolate drizzle)
Dry Ingredients
- 2 cups whey protein powder
- ½ cup collagen peptides
- 2 cups quick oats
- ½ cup unsweetened cocoa powder
- ¼ cup peanut butter powder
- 2 tbsp flaxseed meal
- 1 tbsp chia seeds
- ½ tsp salt
- 1 tbsp sunflower lecithin granules
- ½ cup dark chocolate chips
Instructions
- Prepare the Pan: Line an 8×8-inch pan with parchment paper, leaving an overhang on the sides to easily lift the bars once set. For better parchment adherence, chill the pan with the parchment before adding the mixture.
- Melt Wet Ingredients: In a medium saucepan over low heat, combine 1 cup peanut butter, ½ cup honey, and ¼ cup coconut oil. Stir continuously for 3–4 minutes until fully melted and smooth. Remove from heat and whisk in 1 tsp vanilla extract to brighten the flavor.
- Mix Dry Ingredients: In a large bowl, thoroughly whisk together 2 cups whey protein powder, ½ cup collagen peptides, 2 cups quick oats, ½ cup unsweetened cocoa powder, ¼ cup peanut butter powder, 2 tbsp flaxseed meal, 1 tbsp chia seeds, ½ tsp salt, and 1 tbsp sunflower lecithin granules to create a uniform dry mixture that ensures chewiness and prevents sandy texture.
- Combine Mixtures: Pour the warm peanut butter mixture over the dry ingredients. Stir vigorously until all dry components are fully moistened and the mixture holds together firmly when pressed, which is essential for the bars to maintain their shape and avoid crumbling.
- Press Into Pan: Transfer the combined mixture into the prepared pan. Using parchment paper or the back of a flat measuring cup, press the mixture firmly and evenly into every corner of the pan for consistent thickness and texture.
- Chill Bars: Refrigerate the pan for at least 1 hour or until completely set. This chilling step solidifies the bars and allows the flavors to meld together for a better taste.
- Melt Chocolate Drizzle: While the bars chill, melt ½ cup dark chocolate chips with 1 tbsp coconut oil in a microwave-safe bowl. Heat in 20-second intervals, stirring after each until the chocolate is smooth and glossy but still slightly fluid for easy drizzling.
- Apply Chocolate Drizzle: Remove the set bars from the fridge using the parchment overhang and place them on a wire rack set over parchment paper. Evenly drizzle the melted chocolate over the bars. Return them to the refrigerator for an additional 15 minutes so the chocolate drizzle can firm up properly.
- Cut and Serve: Once the chocolate drizzle is set, cut the bars into 12 equal squares using a sharp knife. Wipe the knife clean between cuts to ensure neat and clean edges for presentation.
Notes
- For easier cutting and cleaner edges, wipe the knife with a warm damp cloth between each cut.
- Storage: Keep the bars refrigerated in an airtight container for up to 1 week or freeze for longer storage.
- Peanut butter powder adds flavor without extra oil; you can substitute with almond or other nut butter powder for variation.
- Sunflower lecithin helps improve texture and consistency but can be omitted if unavailable.
- Adjust sweetness by varying the amount of honey according to taste preferences.
