Chocolate Peanut Butter Protein Bars

Easily whip up these Chocolate Peanut Butter Protein Bars for the most delicious and filling snack! Pop them out of the refrigerator or freezer whenever you’re craving something sweet and chocolatey. Such a simple treat to make with just 8 ingredients but a whopping 13 grams of protein per square!

This post is sponsored by Naked Nutrition.

I love to prep a batch of these high-protein snacks before a busy week, especially when my family has tons of sports games on the calendar.

These peanut butter bars are so sweet, creamy, chocolatey, and crave-worthy! My kids think they taste just like the plant-based Reese’s Peanut Butter cups, but I love how clean and healthy they are when homemade.

One of the key ingredients here is Naked Nutrition’s Pea Protein Powder! I am the biggest fan of this company. It uses quality-sourced ingredients and leaves out any artificial additives or flavors.

I also like to use natural peanut butter for an extra boost of protein and maple syrup as an unrefined sweetener.

Another nutritious ingredient here are ground flaxseeds. They are full of fiber, antioxidants, vitamins, and minerals. Flaxseed meal has an irresistible nutty flavor and has a great way of holding these bars together.

These decadent homemade treats are incredibly easy to make, too! All you do is mix the protein peanut butter base and spread it into a loaf pan. Then, melt the chocolate and spread it on top.

Chill it for 30 minutes before they are ready to slice and enjoy! They keep really well in the refrigerator or freezer for weeks! You can grab these tasty protein bars and go on those busy mornings, toss them in lunch boxes, or save them for after school snacks.

You Will Love These Bars Because They Are…

• Plant-based and gluten-free
• So easy to make with nothing to bake
• Rich and creamy high-protein dessert
• Made with just a few clean and simple ingredients needed
• Low in sugar as maple syrupe is used as a natural sweetener

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Ingredients and Substitutions

• Nut Butter – Use a natural creamy peanut butter that only has peanuts and salt on the ingredient label. Use the kind that is drizzable and requires stirring due to natural separation.
• Sweetener – Maple syrup adds a rustic sweetness to the bars. Other options include date syrup, agave nectar, or a liquid sweetener of your choice.
• Vanilla – Just a little pure vanilla extract helps enhance the warm flavors.
• Protein Powder – My favorite to use here is Naked Nutrition’s Vanilla Pea Protein Powder, but other kinds or flavors can work as well. I love how this one is vegan, only made with 3 ingredients, and loaded with protein.
• Flax Seeds – Use ground flaxseed, also known as flaxmeal, for added nutrients and to help the bars hold together. Other options for flaxseeds are almond flour, chia seeds, or more protein powder in it’s place.
• Chocolate – Vegan dark chocolate chips are wonderful here, but semi-sweet is tasty too.
• Coconut Oil – Just a little to help create a spreadable chocolate layer that won’t become overly firm when hardened.
• Salt – Add a pinch of flaky sea salt to bring out all the chocolatey and nutty deliciousness.

How To Make Homemade Chocolate Peanut Butter Protein Bars

Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.

Line a loaf pan with parchment paper.

Stir together the peanut butter, maple syrup, and vanilla into a creamy mixture.

Cut and mash in the pea protein powder and flaxseed meal.

Press this into the pan to form the bottom layer.

Next, melt the chocolate chips with the coconut oil in the microwave or over the stovetop.

Pour the chocolate over the peanut butter layer.

Let this chill for 30 minutes in the freezer.

Slice it into bars and sprinkle it with flaky salt before enjoying.

You can also save the sliced bars back in the freezer or refrigerator for later!

Tips

• If your pan is nonstick, you only need a strip of parchment paper to work as a sling to lift the brick out. If your pan is not nonstick, line all of it so you can easily pull it out in one piece.
• Stir the peanut butter really well before adding it to the mixing bowl because their tends to be a natural separation between the peanut paste and oil.
• The peanut butter layer should be a thick consistency, similar to cookie dough, but this can vary depending on how runny your peanut butter is. If needed, add more protein powder to thicken it up or a splash of water to thin it out.
• When melting the chocolate, keep an eye on it to keep it from burning. Heat this until they are mostly melted and then stir it into a smooth mixture.
• I like to spread the melted chocolate by tilting the pan different ways so that it spreads evenly.
• Wait a minute or two before pulling the brick out of the loaf pan so that it has time to release.
• Slice the bars after chilling for 30 minutes for the best slicing texture. If you wait too long, the chocolate gets harder to slice easily.

Recipe Variation Ideas

• Try these squares with chocolate, peanut butter, or plain protein powder.
• Make thinner bars by using an 8×8 brownie pan instead.
• Try using another nut butter such as almond or cashew
• Add a layer of jam before the chocolate for peanut butter and jelly bars.
• Top it white chocolate or semi-sweet
• Mix in chocolate pea protein powder for an cocoa-rich treat.
• Add chopped nuts or use crunchy peanut butter for some added crunch.

Storage

Tightly cover the bars and store them in the freezer for 2 months or in the refrigerator for 2 weeks. Use small squares of parchment paper to separate the layers if stacking them.

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