Description
Delicious and protein-packed Chocolate Peanut Butter Protein Bars that are easy to make and perfect for a nutritious snack or post-workout fuel. These no-bake bars combine creamy peanut butter, rich cocoa, and a blend of protein powders and wholesome ingredients to offer a chewy, satisfying texture with a decadent chocolate drizzle.
Ingredients
Scale
Wet Ingredients
- 1 cup peanut butter
- ½ cup honey
- ¼ cup coconut oil
- 1 tsp vanilla extract
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
Chocolate Drizzle
- ½ cup dark chocolate chips
- 1 tbsp coconut oil
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 adherence, you can chill the parchment in the pan prior to adding the mixture.
- Melt Wet Ingredients: Place peanut butter, honey, and coconut oil in a medium saucepan over low heat. Stir continuously for about 3–4 minutes until fully melted and smooth. Remove from heat and whisk in vanilla extract to enhance the flavor.
- Mix Dry Ingredients: In a large bowl, thoroughly whisk together whey protein powder, collagen peptides, quick oats, unsweetened cocoa powder, peanut butter powder, flaxseed meal, chia seeds, salt, and sunflower lecithin granules until uniform to ensure an even texture in the bars.
- Combine Mixtures: Pour the warm peanut butter mixture into the bowl of dry ingredients. Stir vigorously until all the dry powder is moistened and the mixture holds together firmly when pressed, which is key to avoiding crumbly bars.
- Press into Pan: Transfer the combined mixture into the prepared pan. Using parchment paper or the back of a flat measuring cup, press it firmly and evenly into the pan, making sure to fill every corner for consistent bars.
- Chill Bars: Refrigerate the pan for at least 1 hour or until the bars are completely set. This helps to solidify them and meld the flavors.
- Melt Chocolate Drizzle: While chilling, melt the dark chocolate chips and coconut oil in a microwave-safe bowl using 20-second bursts, stirring between each until smooth and glossy but still slightly fluid.
- Drizzle Chocolate: Once bars have set, lift them from the pan using the parchment overhang and place on a wire rack over parchment paper. Drizzle the melted chocolate evenly on top and return to the fridge for another 15 minutes to allow the chocolate to firm up.
- Cut and Serve: After the drizzle has hardened, cut the bars into 12 equal squares with a sharp knife, wiping the knife clean between cuts for neat edges. Serve chilled or at room temperature.
Notes
- For best results, use natural peanut butter without added sugars or oils.
- Quick oats help maintain a chewy texture, but rolled oats can be used if needed.
- Store bars in an airtight container in the refrigerator to maintain freshness.
- The inclusion of sunflower lecithin helps prevent a sandy texture and adds a slight emulsification.
- Adjust the sweetness by varying honey according to taste preferences.
- Protein powder types can be substituted based on dietary preferences—whey is used here but plant-based powders can work too.
