Here’s the recipe for some quick and easy Dark Chocolate Peanut Butter Protein Bars!
Ingredients
1.5 cups chocolate Vegan Protein Extreme or Vegan Wondershake
1/4 cup smooth organic peanut butter (or almond butter or sunflower butter or coconut oil)
1/8 cup chopped pecans (or seeds or chocolate pieces)
1/8 cup flaked coconut (optional)
1 and a 1/2 cup milk (any milk of preference)
1/2 bar of dark chocolate
Directions
1. Mix all your batter together with a spoon/fork. This is where the oat flour/coconut flour/ground almonds come in handy – they dry up the mix, making it ‘bitable’. What you DON’T want, is to end up with a hard or really sticky batter because then your protein bar will be annoying you chew threw and all the yumminess will be thrown out the window next to a hum-hum texture (you don’t want this).
2. In a bain marie (a pot on top of a pot of boiling water), melt your dark chocolate (87% dark).
3. Shape your bars into 6 rectangles (note: you do NOT need to bake them) and either coat them in chocolate by throwing them inside the melted chocolate or spoon the melted chocolate on top. When coated, just throw them in the freezer for 15-20 minutes and they’re ready!
Macros per bar
225kcals, 15g protein, 12g carbohydrates (2.5g sugars/5g fibre), 16g fat.
Vegan Protein Extreme
Only Peanuts
Vegan Wondershake
29 Replies to “Dark Chocolate Peanut Butter Protein Bars”
You must be logged in to post a comment.
Wowsers… Macros! Tell us the macros already! 😀
Great work! I make mine even by pressing into a bar tin and then cutting into evenly sized bars before dipping.
Works a treat.
How long you put the bars into the oven and on which temp.?
Errr you DOnt bake them at all, just mix the stuff together and shape them… viviane, what a GREAT idea!
Macros added 🙂
Anna, just look on my blog to see how perfectly they’ve been shaped and coated now :)) *genius moment* lol
Thankee thankee.
A new convert to your site, waiting for delivery of some ingredients… One thing, if I may – where do you get your coconut flour? I’m in the UK, if that helps.
Lemme try my amateur Swedish (no Googling) – Tack su myckyet 🙂
IM MAKING THESE!1!
YEEEEEAAAAAAAH!!!!!!!!!!!
PS – Bob, I get my coconut flour from amazon.co.uk? (I live in the UK too) and booyah to the awesome google-less swedish! hahaha
Coconut flour is in Holland and Barrett (and independent health food stores) – brand is Tiana.
I made these with oat flour! So great.
http://juliegoeshealthy.blogspot.com/2012/01/blog-post_5901.html#comment-form
Not sure what I’m doing wrong but I keep the ingredients exact and it still comes out so sticky! It’s hard to work with. Tastes great in the end however reaaaally hard to work with to get it onto the wax paper. Any input?
Tell me which powders you’re using exactly?
I had the same problem with mine, though I’m guessing it is probably because I used whey protein instead of rice.
Definitely. See, rice absorbs a LOT of liquid whereas whey doesn’t so, when making a whey protein bar, you want to use more drying stuff like coconut flour or ground almonds or ground oats, just to get the consistency to be something you can chew through and all 🙂
I just tried making these and ended up with…blech. I used 1 C whey, 1/2 C casein, 3/4 C oat flour, and the given quantities of pecans, coconut, and peanut butter. I mixed with 1 C of almond milk and the resulting mixture was the consistency of cake batter – definitely NOT anything that would hold its shape to get dipped in chocolate. I know they’re not supposed to be baked, but I was on the brink of tossing out the whole thing when my husband suggested we try baking them – who knows what will happen? They’re in the oven right now.
Anything I messed up?
That’s bc you didn’t use brown rice protein which absorbs a lot of liquid and would have made your batter drier. You could have ended up adding more casein though or just using ALL casein and no whey (as the whey would have thinned out the consistency and changed the texture slightly)
Is the peanut butter supposed to be salted?
Unsalted ideally..
Hi Anna,
Where do you get your rice protein powder from here in the UK? Or rather, what brand do you use?
Also, I’ve been looking for coconut milk in my local supermarkets, they only seem to have it in the can in the amongst the Thai food for like £1.70-£2 for a 400ml can. Is that about right?
Thanks
Jamie
Ohh i use loads! no no NO. Don’t buy or used canned coconut milk. The milk I use is called Kara (or KOKO) and it’s sold it pretty much all Tesco’s Waitroses and Holland and Barrets? It’s a carton and very low calorie. I usually link the products I use to where I get them (and it’s usually here in the UK).
Thanks Anna, isn’t Growing Naturals an American site though? That’s where the link is going to in this recipe.
As for the coconut milk…I’ll have a gander in my local stores. Is it normally with the cows milk and what not?
Found it…http://www.aggressivehealthshop.com/catalogsearch/result/?q=growing+naturals&x=0&y=0
Yea with the cows milk but the long life section.
Any way to get a protein bar covering not so sugary as chocolate but still will hold the bar firm?
You can roll the mix into truffles and coat them in either cocoa or chopped nuts! or even coconut flakes 🙂
Thank you sounds awesome.
How do you think these will come out using hemp protein powder?
I was going to try this combo:
1.5 cups of hemp protein powder
3/4 cup of ground almonds
1/2 cup of smooth organic peanut butter
1/8 cup of seeds, pumpkin probably
1/8 cup of flaked coconut
1 and a 1/2 cup of milk
I’m a total newbie and I haven’t even tried the hemp powder yet, I figured I’d have to mask teh flavour a bit with peanuts and coca but how’s the absorbency for this recipe?
Thx
Fantastic. The casein really helps here, although I did have to add some more milk. these POWERED me thru 2 hours of shoveling snow