Description
These Chocolate Peanut Butter Protein Bars are a delicious and nutritious plant-based snack perfect for a quick energy boost or post-workout refueling. Packed with vegan protein powder, peanut butter, and rich dark chocolate, these bars combine creamy, crunchy, and chocolatey flavors in every bite. They require no baking, making them quick and easy to prepare.
Ingredients
Scale
Wet Ingredients
- 300 g peanut butter (smooth or crunchy)
- 120 ml pure maple syrup
- 240 ml soy milk (or other non-dairy milk)
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
Dry Ingredients
- 150 g vegan protein powder (vanilla, peanut, or natural flavor)
- 30 g ground flaxseeds (milled flaxseeds)
- 150 g natural peanut butter (crunchy)
- 150 ml pure maple syrup
- ½ teaspoon sea salt
Topping
- 250 g vegan dark chocolate
- Sea salt (for garnish)
Instructions
- Prepare the base mixture: In a large mixing bowl, combine 300 g peanut butter, 120 ml pure maple syrup, 240 ml soy milk, 1 tablespoon vanilla extract, and ½ teaspoon sea salt. Stir well until the mixture is smooth and homogenous.
- Add dry ingredients: Gradually fold in 150 g vegan protein powder and 30 g ground flaxseeds into the wet mixture. Mix thoroughly to integrate all ingredients evenly for a firm but pliable consistency.
- Form the bars: Spread the mixture evenly into a lined baking tray or pan, pressing firmly to ensure compactness. In a separate bowl, stir together 150 g natural peanut butter with 150 ml pure maple syrup and ½ teaspoon sea salt, then spread this layer evenly over the base mixture for a layered texture.
- Chocolate topping and set: Melt 250 g vegan dark chocolate gently over a double boiler or microwave until smooth. Pour the melted chocolate over the layered mixture and spread evenly. Sprinkle a pinch of sea salt on top. Refrigerate the pan for at least 2 hours or until the bars are firm and set. Once solidified, cut into 18 bars and serve.
Notes
- Use a lined pan with parchment paper for easy removal of bars.
- Store bars in an airtight container in the refrigerator for up to one week.
- You can substitute soy milk with any other plant-based milk such as almond or oat milk.
- Adjust maple syrup amount to taste for sweetness preferences.
- Ensure the protein powder flavor complements the peanut butter and chocolate.
