Homemade Protein Bars

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www.theconsciousplantkitchen.com

These Homemade Protein Bars are simple, healthy, and delicious no-bake snack bars, loaded with over 15g of protein and ready in under 25 minutes.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/homemade-protein-bars/ or scan the QR code here ➡️

Prep Time10

Freezer15

Total Time25

Servings: bars

Calories: 245.7kcal

Author: Carine Claudepierre

Ingredients

1 cup Peanut Butter (Unsalted) fresh drippy, no added sugar, no added oil (note 1)
¼ cup Maple Syrup (note 2)
¾ cup Vanilla Protein Powder (note 3)
½ cup Hemp Seeds (note 4)

Optional

1 teaspoon Vanilla Extract (note 5)

Chocolate Shell

2 ounces Dark Chocolate (note 6)
1 teaspoon Coconut Oil melted (note 7)

US Customary - Metric

Instructions

Line a 9-inch x 5-inch loaf pan with parchment paper lightly oiled with coconut oil. Set aside.
In a mixing bowl, stir the peanut butter, maple syrup, and vanilla extract if used. Stir until smooth and consistent.
Stir the dry ingredients into the wet ingredients: protein powder and seeds. Use the spoon to stir at first, then when it looks crumbly and dry, use your hand to squeeze and knead the dough to form a ball. If too dry, add melted coconut oil, one teaspoon at a time (up to 3 teaspoons) until the dough comes together. I didn't add any oil as my peanut butter is fresh and drippy.
Press the dough into the loaf pan and smoothen the top with a spatula.
Meanwhile, melt the chocolate and coconut oil in a microwave-safe bowl in 30-second bursts, stirring between each, until fully melted.
Pour the melted chocolate on top of the bar.
Freeze the bar for for 15 minutes until the chocolate shell is firm.
Place on a chopping board and slice into 10 protein bars.

Equipment

9-inch x 5-inch Loaf Pan

Notes

Note 1: Peanut butter can be replaced with the same amount of fresh, drippy sunflower seed butter for a nut-free option. Or try almond butter, or cashew butter to create a variation of protein bar flavors.

Note 2: You can replace the maple syrup with any liquid sweetener, including sugar-free monk fruit syrup.

Note 3: Pea protein powder works the best in this recipe, but hemp, almond, or peanut protein powder are suitable plant-based powder alternatives. I didn't try whey protein powder in this recipe as it's not dairy-free.

Note 4: Any seeds work in the recipe. Hemp seeds have the most protein per serving bringing the bar to 15g of protein each. If you use sunflower seeds, pumpkin seeds the bar will drop to 12g of protein per serving. Feel free to swap seeds for freeze dried strawberries, chocolate chips to create different bar flavors.

Note 5: If your protein powder already has a strong vanilla flavor you can skip vanilla extract.

Note 6: I am using 85% dark chocolate or 70% dark chocolate bar depending on the sweetness I feel like for the day. Any chocolate works.

Note 7: Or other oil like light olive oil, avocado oil, this is used to melt the chocolate.

Storage: Store the bars in the fridge in an airtight container or for up to 1 week or freeze them for up to 1 month in Ziploc bags and thaw in the fridge the day before.

Nutrition