No-bake Peanut Butter & Dark Chocolate Protein Bars
These low-effort, high-protein bars are exactly what you need to keep your body running all day long.
- Yields: 30 |
- Difficulty: a little effort
- Prep Time : 20 mins |
- Cook Time : 0 mins
360 ml (375 g) smooth sugar-free peanut butter
2 Tbsp (30 ml) coconut oil, melted
⅓ C (80 ml) ground flaxseed powder
⅓ C (80 ml) oats, blitzed to a fine powder
¼ C (60 ml) desiccated coconut *optional
⅔ C (160 ml / 60 g) chocolate whey protein powder (could sub for coconut, peanut butter or vanilla)
100-150g dark chocolate, melted (75-85%)
2-3 Tbsp (30-45 ml) peanuts (roasted and lightly salted are best) *optional
Line a 180 x 285 mm baking tray with a sheet of baking paper. (TIP: leave a flap of paper on either side of the length of the tray – the bars don’t generally stick but lifting them out on the paper makes cutting and storing easier).
Add the peanut butter, honey and melted coconut oil to a bowl (or the bowl of a stand mixer) and mix to combine.
Add in the flaxseed powder, protein powder, oat powder and desiccated coconut. Mix together with a spoon (or on a low speed on your mixer). The mixture should come together like cookie dough. If it seems dry, add in additional melted coconut oil a teaspoon at a time and mix fully before adjusting again, you don’t want the dough to become too greasy.
Tip the dough into the lined baking sheet and press down evenly. It can help to use an offset spatula to create a flat even layer. Pop into the refrigerator to set for 20 minutes.
Chop the peanuts or use a pestle and mortar to crush (this step is optional, you could leave the chocolate plain or add a few sprinkles of Maldon salt).
Break up the chocolate and microwave in a glass/ceramic bowl on low heat until it is melted, add the coconut oil and mix to combine (the coconut oil helps the chocolate set).
Remove the tray from the fridge and pour the melted chocolate over the top. Smooth out with the back of a spoon. Garnish with chopped peanuts before the chocolate starts to set.
Return the tray to the fridge for the chocolate to set. (TIP: cut your bars into squares before the chocolate sets full, as it will crack when you cut it).
Store in the fridge and consume within 2 weeks.