Salty and sweet chocolate peanut butter filling with a crisp chocolate topping. These Chocolate Peanut Butter Protein Bars are the perfect healthier treat. The best part is there is no baking involved! These are so good it's hard to eat just one.
- Peanut Butter: I recommend using a salted peanut butter. If it's not naturally salted you can add ¼ teaspoon salt. It really elevates the flavor of the bars.
- Maple Syrup
- Non-dairy Milk: I use soy or almond milk.
- Almond Flour: Helps create a thicker texture.
- Chocolate Peanut Butter Protein Powder: I love Vedge protein powder!
- Dark Chocolate: I used chocolate chips. Melt in the microwave for ~30 seconds in intervals of 10 seconds, stirring in between.
- Coarse Salt: Optional but gives a great flavor to the bars
▶︎Looking for more high protein recipes? Try out this Cookies & Cream Protein Shake!
How to Make Chocolate PB Protein Bars:
- Start by mixing your peanut butter, maple syrup, and milk.
- Add in protein powder and almond flour and mix into a dough.
- Press in parchment lined bread pan (~8½x4½ inches) with a spoon or fingers.
- Spread a layer of melted chocolate on top.
- Dot with peanut butter and swirl with a fork.
- Sprinkle coarse salt.
- Freeze 30 minutes and then cut into 8 squares.
Can I use a different type of nut butter?
Yes, you could try almond butter or cashew butter to switch up the flavor.
Can I use a different flavor of protein powder?
You could substitute with a plain chocolate protein powder instead of Chocolate PB. You can also try a chocolate mocha flavor that would create some delicious bars!
How do I store these bars?
I love to keep in a container in the fridge or freezer. They are actually perfect right out of the freezer for a delicious treat.
How much protein is in each bar?
Each bar contains almost 14g of protein!
Chocolate Peanut Butter Protein Bars
- ¾ cup natural peanut butter (+ 1-2 tablespoon more for topping)
- ¼ cup maple syrup
- 1 tablespoon non-dairy milk
- ¼ cup almond flour
- ¾ cup Chocolate Peanut Butter Protein Powder can also use plain chocolate
- ¼ cup melted dark chocolate
- Optional: Coarse salt
- In a medium size bowl, start by mixing together peanut butter, maple syrup, and non-dairy milk until well combined.
- Add in almond flour and protein powder and mix well. It will be thicker like cookie dough (I used my hands at the end to help combine it).
- In a loaf pan (standard size: 8-½ x 4-½ x 2-½ inches), lay out parchment paper. Press down peanut butter protein mixture. Drizzle on top the melted dark chocolate and spread evenly with a spoon or butter knife.
- Warm 1-2 tablespoon peanut butter (to create a meltier texture), place 4-5 dots on top of the melted chocolate and swirl some with a fork on top.
- Sprinkle with coarse salt if desired.
- Freeze for 30 minutes and then cut into 8 squares.
- Store in refrigerator in container for 7 days.