Description
These chocolate peanut butter protein bars blend creamy peanut butter, honey, oats, and cocoa into a chewy bar that’s firm yet soft, perfect for a post-workout snack.
Ingredients
Scale
- 1 cup peanut butter
- ½ cup honey
- ¼ cup coconut oil
- 1 tsp vanilla extract
- 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
- 1 tbsp coconut oil
Instructions
- Line an 8×8-inch pan with parchment paper, leaving an overhang to make lifting the bars easier once set. For better cling, consider chilling the parchment in the pan before adding the mixture.
- In a medium saucepan over low heat, combine 1 cup of peanut butter, ½ cup of honey, and ¼ cup of coconut oil. Stir until fully melted and smooth, taking around 3–4 minutes. Once melted, remove from heat and whisk in 1 tsp of vanilla extract to keep the flavor bright.
- In a large bowl, whisk together the following dry ingredients until uniform: 2 cups of whey protein powder, ½ cup of collagen peptides, 2 cups of quick oats, ½ cup of unsweetened cocoa powder, ¼ cup of peanut butter powder, 2 tbsp of flaxseed meal, 1 tbsp of chia seeds, ½ tsp of salt, and 1 tbsp of sunflower lecithin granules. This mix contributes to chewiness and helps prevent a sandy texture.
- Pour the warm peanut butter mixture into the dry ingredients. Stir vigorously until every bit of the dry powder is moistened and the mixture holds together when pressed. This is crucial for the bars to maintain their shape without crumbling.
- Transfer the mixture to the prepared pan. Using a piece of parchment or the back of a flat measuring cup, press the mix firmly and evenly into the pan. Ensure every corner is filled for consistent shape and texture.
- Refrigerate for at least 1 hour, or until fully set. This chilling time not only solidifies the bars but helps the flavors meld together.
- While your bars chill, melt ½ cup of dark chocolate chips and 1 tbsp of coconut oil in a microwave-safe bowl. Heat in 20-second bursts, stirring between each until smooth and glossy. Remove while still slightly fluid for easier drizzling.
- Once the bars have set, lift them from the pan using the parchment overhang and place them on a wire rack set over parchment paper. Drizzle the melted chocolate evenly over the top, then return to the refrigerator for an additional 15 minutes to allow the drizzle to firm up.
- After the drizzle has set, cut the bars into 12 squares using a sharp knife. Wipe the knife between cuts to maintain clean edges.
Notes
- Choose a natural jar of peanut butter, stir before measuring to ensure a creamy texture. If necessary, almond butter can be used as a substitute.
- Opt for clear, runny honey to sweeten the bars and keep them moist. Maple syrup works as a vegan alternative.
- Refined coconut oil offers a neutral taste; melt gently off-heat. Olive oil can be used in the chocolate drizzle.
- Use a smooth chocolate or unflavored whey protein powder to avoid grit and provide over 20g of protein per bar. Plant-based protein can replace it, but increase lecithin by 1 tsp for better binding.
- Unflavored type I collagen peptides dissolve well and add protein without altering taste. Skip if unavailable or substitute with extra whey protein.
- Use certified gluten-free quick oats; they impart chewiness and structure. Oat flour can substitute with the same weight.
- Prefer Dutch-processed unsweetened cocoa powder for richness. Sifting before mixing prevents lumps and amplifies chocolate flavor without adding sugar.
- This low-fat peanut butter powder balances the mix’s stickiness while enhancing peanut taste. Use extra protein powder as an alternative if needed.
- Store flaxseed meal in the fridge for freshness. Both flaxseed and chia seeds contribute fiber and oil to bind the mixture, preventing crumbling. You can substitute extra chia seeds if desired.
- Sunflower lecithin granules help integrate dry ingredients smoothly, preventing a sandy texture.
- Choose 70% cacao chocolate chips to contrast and elevate flavor for the bars. If unavailable, chopped dark chocolate bars can replace it in equal volume.
- Store bars in an airtight container in the refrigerator for up to 10 days; alternatively, freeze for up to 3 months.
Nutrition
- Serving Size: 1 bar
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg