Description
Skip the overpriced store-bought protein bars and make your own instead! These Chocolate Peanut Butter Protein Bars are chewy, crunchy, naturally sweetened, and packed with approximately 22 grams of protein per bar. Made with simple ingredients, they’re a Paleoish-friendly snack that’s perfect for meal prep, post-workout fuel, or busy afternoons when you need something satisfying. They’re proof that eating real food doesn’t have to mean giving up convenience!
Ingredients
Scale
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 1 3/4 cups vanilla whey isolate protein powder
- 1/2 tsp Diamond Crystal kosher salt
- 3/4 cup peanut butter
- 1/2 cup maple syrup
- 1/4 cup whole milk + 1 tbsp, plus more as needed
- 1/2 cup puffed quinoa
- 1 (3.5 oz) 70% dark chocolate bar
Instructions
- Line an 8×8-inch pan with parchment paper. Lightly grease the bottom with a little avocado oil before adding the parchment so it stays in place.
- In a large bowl, combine the 1/4 cup coconut flour, 1/4 cup almond flour, 1 3/4 cup protein powder, and 1/2 tsp salt. Mix up.
- Add the 3/4 cup peanut butter, 1/2 cup maple syrup, and 1/4 cup + 1 tbsp milk. Mix until a thick dough forms. Start with a spatula, then use your hands to fully incorporate everything. Good to wear gloves since the mixture is a little sticky. Or oil your hands in a little avocado oil. If the mixture feels dry or crumbly, add more milk 1 tablespoon at a time until it comes together.
- Fold in the 1/2 cup puffed quinoa until evenly distributed.
- Transfer the mixture to the prepared pan and firmly press into an even layer. Wearing gloves can make this easier since the mixture is slightly sticky.
- Refrigerate for 30–60 minutes, or until firm. Remove from the pan and cut into 8 equal bars.
- Melt the chocolate bar using a double boiler. Crack up the bar into pieces and stir. Once melted, dip the tops of the bars into the melted chocolate and place on a parchment-lined sheet tray.
- Return to the refrigerator for about 30 minutes, or until the chocolate has fully set.
Store in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. If stacking, place parchment paper between layers.
Notes
- If the dough cracks when pressed into the pan, add a splash of extra milk and mix again.
- Puffed quinoa adds crunch and creates a texture similar to traditional protein bars.
- For a more Paleo-friendly version, swap the peanut butter for almond butter.
- Choose a Paleo-approved protein powder if you want to keep the bars closer to strict Paleo guidelines.
Nutrition
- Serving Size: 1 Bar