Chocolate Peanut Butter Protein Bars Recipe
Delicious no-bake chocolate peanut butter protein bars made with vanilla protein powder, coconut flour, chia seeds, and honey. These low-sugar bars have the perfect balance of creamy peanut butter and rich chocolate, making them taste like a peanut butter cup. Ideal for a healthy snack, these bars are easy to prepare and can be stored in the fridge or freezer for convenient enjoyment throughout the week.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 6-12 bars
- Category: Appetizers & Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Low Sugar
Ingredients
Base Ingredients
- 1 cup (256 grams) peanut butter
- ½ cup (45 grams) HUM Nutrition Core Strength vanilla protein powder
- 5–6 tablespoons coconut flour
- 3 tablespoons chia seeds
- 2 tablespoons honey or maple syrup
- ½ teaspoon vanilla extract
- Pinch of sea salt
Topping
- 2–3 tablespoons chocolate chips
- ¼ teaspoon coconut oil
Instructions
- Mix the base ingredients: In a medium bowl, combine the peanut butter, vanilla protein powder, chia seeds, honey, and vanilla extract. Stir until smooth and well incorporated.
- Add coconut flour: Add 4 tablespoons of coconut flour to the mixture and mix well. The dough should become thick and pliable, similar to play-dough. If the mixture is still sticky, add additional coconut flour 1 teaspoon at a time until the desired thick consistency is achieved.
- Prepare the pan and shape the bars: Line a loaf pan with parchment paper. Transfer the dough into the pan and flatten it evenly to about ½ inch thickness. To flatten the top firmly, place a second loaf pan or the bottom of a measuring cup on the dough and press down.
- Chill the dough: Refrigerate or freeze the dough for 10 minutes to firm up.
- Melt chocolate topping: While the bars chill, melt the chocolate chips together with the coconut oil in the microwave using short intervals and stirring until smooth.
- Apply chocolate coating: Drizzle the melted chocolate evenly over the chilled bars.
- Final chilling: Place the bars back in the fridge or freezer for 15-20 minutes to fully set the chocolate coating.
- Slice and store: Once set, slice the bars into 6 to 12 pieces as preferred. Store in an airtight container in the fridge for up to 2 weeks or freeze for up to 3 months. Enjoy chilled for the best texture.
Notes
- The dough consistency is key: adding more coconut flour makes firmer bars suitable for room temperature, while less results in softer bars best kept chilled.
- You can substitute honey with maple syrup for a vegan-friendly option.
- To melt chocolate without burning, microwave in 20-second increments, stirring after each.
- Bars taste freshest when eaten straight from the fridge or freezer as they soften at room temperature.
- Store leftover bars in airtight containers to preserve freshness and texture.