I’m way overdue on posting a fun recipe that doubles as a post-workout snack, and since Thursday was supposedly National Peanut Butter Day, I HAD to concoct these chewy, mildly sweet, Peanut Butter Protein Bars!
Also, I couldn’t just stop at the peanut butter. Nothing goes better with peanut butter than chocolate. Nothing. So duh, I added vegan chocolate chips for some added texture and chocolatey goodness. If you’re not a fan of peanut butter, you can substitute with any nut butter you like and replace the PB2 with vanilla protein powder.
People often ask for my opinion on protein powders, and I just tell them that I think they’re a waste of money unless you’re a serious athlete. And by that I mean you’re training for a marathon, regularly lift heavy weights, or exercise strenuously longer than an hour five or more days per week. I certainly don’t fall into that category, so I depend on real food (legumes, nuts, etc.) for my protein needs.
That being said, you’re welcome to use protein powder in this recipe instead of PB2, but both will give you a good post-workout dose of protein should you need it.
For those of us who’ve never entered a CrossFit gym and only run when chased (where my speed walkers at???), these PB protein bars are still a nutritious snack or breakfast when you’re in a rush.
Abby is a big fan!
I like to keep these PB protein bars in the fridge so they’re nice and firm, but you could also keep them in the freezer or on the counter in an air-tight container. They won’t last as long at room temperature though, so be sure to eat them within three or four days if you decide to keep them out.
- 1 cup oat flour (You can make your own: 1 cup oats in a blender or food processor)
- ½ cup almond flour
- ⅓ cup PB2 (or vanilla protein powder)
- ½ cup natural, runny peanut butter, unsalted
- ¼ cup nondairy milk
- 1 tsp. vanilla extract
- ⅓ cup pure maple syrup
- Pinch salt
- ¼ cup vegan chocolate chips
- Combine all ingredients except chocolate chips in a food processor until a thick dough forms. If too runny, add more PB2/protein powder. If too dry, add more milk one teaspoon at a time.
- Press dough into a large loaf pan lined with parchment or wax paper. Lay another sheet of parchment on top and smooth the dough with your hands, making sure to press it into the corners of the pan.
- Sprinkle the chocolate chips on top of the dough, replace the extra parchment paper, and press the chips down into the dough. Freeze at least one hour, then remove and cut into 12 bars. Store in the fridge or freezer for firmer bars that last 1-2 weeks, or on the counter in an air-tight container for 3-4 days.
I love my Sunnyside Millwork cutting board! Check out www.sunnysidemillwork.com to see more of their great work!
These peanut butter protein bars are perfectly chewy, slightly sweet, very peanut buttery, and so satisfying! They’re also great to make with kids. I hope your family loves them as much as mine does!
Also try my Post-Workout Recovery Bites!
These sound so good! Do you think I could use more pat four and omit the almond flour? My child is allergic to tree nuts
It’s worth trying! You might have to play around with the liquid ratio a bit though. Let me know how it goes!