There is no more mouth-watering dynamic duo than chocolate and peanut butter. In fact, I am not sure why folks say things go together like peanut butter and jelly when without a doubt, it’s peanut butter and chocolate that’s the winning combination. That’s why I HAD to make chocolate and peanut butter protein bars.
When searching for a healthy snack, you may run across options that are essentially wolves in sheep’s clothing. They’re advertised as “protein bars” or “low carb” or “low fat” when, in reality, they don’t really contain much more than a candy bar does in terms of nutrition.
The quality of the protein used in these products, as well as the amount and quality of added ingredients, influences whether these supplements might help or hinder your nutrition and overall health.
In addition, the peanut butter protein bars you typically find on store shelves often contain additives and preservatives you don’t want to consume. Plus, they cost two to three times as much as if you were to purchase the ingredients and make them yourself.
So why not just make them yourself? Here’s how to make these no-bake peanut butter protein bars:
No-Bake, Low-Sugar Peanut Butter Protein Bars
- 1/3 cup coconut oil
- 1/3 cup peanut butter
- 1/2 cup almond milk, unsweetened
- 1 1/2 cups BioTrust Vanilla Cream Low Carb Protein Blend
- 1/3 cup almond meal
- 2 Tbsp chocolate chips
- 1 Tbsp coconut oil
- 3 Tbsp almonds, coarsely chopped
- Combine coconut oil, peanut butter, and milk in microwave-safe bowl, and heat in 30-second intervals until melted, stirring in between.
- Add BioTrust Low Carb Protein Blend and almond meal until combined.
- Line 8″ x 8″ baking dish with unbleached parchment paper and fill with prepared dough.
- Flatten with your hands, pressing dough into the dish.
- Combine chocolate chips and 1 Tbsp coconut oil in a microwave-safe bowl, and heat in 30-second intervals until melted.
- Drizzle over the bars.
- Toast almonds in a small skillet on low-medium heat until lightly brown.
- Sprinkle on top of chocolate.
- Freeze for 20 minutes or refrigerate for 1 hour.
- Cut into 12 bars and enjoy chilled.
*These peanut butter protein bars can be stored in an airtight container in the fridge for up to one week.
*If you want to make them last, they can also be frozen. Just put them in an airtight container in the freezer for up to 3 months. Remember to thaw at room temperature for 20 minutes before consuming.
Chef Note: If you prefer to keep this completely vegan, you can substitute the Low Carb for our Vanilla Caramel Harvest Protein Blend.
Chef Note: You could substitute the almond meal for coconut or almond flour, or even regular flour, or if you prefer, a combination of any of the above. You can also use any type of nut butter you prefer. You could use any type of milk such as cow, cashew, or soy.
Chef Note: Add any variety of toppings you prefer. I have melted nut butter and drizzled atop and added toasted coconut. The sky is the limit with how you can top these!
Yields 12 servings
- Calories: 256
- Fat: 19.2 g
- Carbs: 9.29 g
- Fiber: 3.6 g
- Sugar: 2.52 g
- Protein: 15.48 g