If you love the flavour combination of rich peanut butter with dark chocolate then this recipe is for you! Similar to homemade peanut butter cups, but a lot less fussy to make and much healthier - the perfect WFH afternoon snack or dessert.
These also keep well in the freezer, and that way you can just pop one out, let it defrost for 10-15 minutes and enjoy! Though i admit to liking them frozen too.
Chocolate Peanut Butter Protein Bars - 7 ingredients no-bake
1/4 - 1/2 cup maple syrup - if you prefer a sweeter taste fo with 1/2 cup
1/4 tsp pink or sea salt
1 cup natural peanut butter - slightly melted so it's gooey
1 TBSP water if needed
1 1/2 cups dairy-free dark or semi-sweet choc chips (or regular if not dairy-sensitive)
1 TBSP coconut oil
Directions
Put 1 cup of the oats into a high-speed blender or food processor and whiz into a fine flour
In a mixing bowl, combine the oat flour, the remaining oats, plant protein , salt, maple syrup and peanut butter. Mix well until fully combined. if too dry and not mixing well add 1 TBSP water and mix well
Press into a parchment lined glass baking dish. Press evenly and firmly.
Freeze for 15 minutes
Over low heat, melt together the chocolate chips and the coconut oil, stirring constantly. Do not let the chocolate burn.
Pour the melted chocolate over the frozen PB base and return to the fridge. It's best to let chill for a couple hours, then cut into 12 bars or squares and tuck in!
Recipe Note
Store in an airtight container in the fridge for up to 4 days, or freeze up to 1 month.
Chocolate Peanut Butter Protein Bars - 7 ingredients no-bake
1/4 - 1/2 cup maple syrup - if you prefer a sweeter taste fo with 1/2 cup
1/4 tsp pink or sea salt
1 cup natural peanut butter - slightly melted so it's gooey
1 TBSP water if needed
1 1/2 cups dairy-free dark or semi-sweet choc chips (or regular if not dairy-sensitive)
1 TBSP coconut oil
Directions
Put 1 cup of the oats into a high-speed blender or food processor and whiz into a fine flour
In a mixing bowl, combine the oat flour, the remaining oats, plant protein , salt, maple syrup and peanut butter. Mix well until fully combined. if too dry and not mixing well add 1 TBSP water and mix well
Press into a parchment lined glass baking dish. Press evenly and firmly.
Freeze for 15 minutes
Over low heat, melt together the chocolate chips and the coconut oil, stirring constantly. Do not let the chocolate burn.
Pour the melted chocolate over the frozen PB base and return to the fridge. It's best to let chill for a couple hours, then cut into 12 bars or squares and tuck in!
Recipe Note
Store in an airtight container in the fridge for up to 4 days, or freeze up to 1 month.
Hi! We noticed you aren’t popping in from Canada. For now Niyama is only available in Canada - but we hope to be in more countries in the future. Namaste.
Comments
1 Comments
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Posted by Lillian | February 12, 2021
Leave a CommentThank-you Jillian for the amazing recipe. These are the richest healthy bars I have ever tasted. Will be a staple in our house for sure. So good…..