Chocolate Peanut Butter Protein Bars
Who doesn’t love a good sweet dessert that also has 10 grams of protein? I love anything peanut butter and chocolate so when I found this recipe for these chocolate peanut butter protein bars from real life nutritionist, I had to try them.
The perfect combination of sweet and salty, these bars will satisfy your after dinner sweet tooth without all the processed sugars and extra calories.
They’re packed with protein, healthy fat, fiber and they’re filling too. Even my kiddos like them!
Why you’ll love this recipe
High protein: Each bar contains 10 grams of protein to keep you full
Healthy fats: The peanut butter and ground flaxseed offer good-for-you fats to support your heart and health.
Low sugar: These delicious bars are only lightly sweetened with real maple syrup making them much lower in sugar, and better for you, than your typical candy bar.
Quick and easy: These bars were so quick and easy to make. Just stir, cool and slice and they’re ready to go!
What you’ll need to make these bars:
Natural peanut butter -you want peanut butter that is just peanuts and water. I get mine from Costco
Vanilla Protein Powder - you don’t want to use unflavored. Here are a few of my fav’s: Bravenly Fit Fuel, and Just Ingredients.
Powder Peanut Butter - I use PB2
Ground Flaxseeds - You can find this at the grocery store in the baking isle.
Maple Syrup- can be subbed for honey or agave.
Salt
Chocolate chips - Use low or no sugar chocolate chips for a truly low sugar treat. I like Lily’s. You can also use dairy-free if needed.
Flakey Salt - This is optional, but I wouldn’t recommend skipping this step.
How to make them:
Line a loaf pan with parchment paper and set aside.
In a medium bowl, combine peanut butter, protein powder, pb powder, flaxseeds, maple syrup, and salt. Mix together with a spatula until well-combined. The texture should resemble a thick cookie dough and should form a ball when pressed together.
Transfer the dough to your loaf pan.
Using your spatula, press it onto the parchment paper until it forms an even layer covering the pan. Make it as flat as you can.
In a microwave safe dish, microwave the chocolate chips ( I added grass fed butter to this) in 30- second intervals until melted. Stir between each interval to avoid burning. Repeat this step until the chocolate chips are just melted and smooth.
Pour melted chocolate over the protein bars and use the spatula to spread it in an even layer. Immediately top chocolate with sea salt and transfer to the fridge. Cool for at least 1 hour.
Remove the parchment paper and chocolate peanut butter protein bars from the pan and slice into squares. Keep stored in a covered container in the fridge. Serve and enjoy!
Tips and tricks:
Make sure your peanut butter is runny (this is the real deal)
Don’t overpack the protein powder or ground flaxseed when measuring.
If the dough looks too dry, add an extra scoop of peanut butter
If the dough looks too runny, add some extra protein powder