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Peanut Butter Protein Bars

These Peanut Butter Protein Bars are easy to make with peanut butter, plant-based protein powder and dairy-free chocolate chips. Homemade copycat perfect bars are easy to make in one bowl and the perfect healthy and delicious snack to get your daily dose of protein. Freezer-friendly, gluten-free, grain-free, dairy-free, vegan and no refined sugar with paleo, low carb + keto options.

Course Snack
Cuisine American
Keyword 2 ingredient cookies, best protein bars, gluten free protein bars, healthy protein bars, homemade protein bars, keto protein bars, peanut butter protein bars, protein bars, vegan protein bars
Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings 8 bars
Calories 179 kcal
Author Kelly

Ingredients

  • 1/2 cup drippy unsalted peanut butter OR sub any other nut butter or seed butter you like, be sure not to use near the bottom of the jar
  • 2-3 tablespoons maple syrup , OR sub any sticky liquid sweetener of choice: coconut nectar syrup, honey (if not vegan), organic agave, brown rice syrup, Yacon Syrup or Lakanto Sugar-Free Maple Syrup + more as needed to taste
  • 1 tbsp melted coconut oil use refined for a neutral taste
  • 1 tsp pure vanilla extract
  • 1/4 cup plant-based protein powder , we like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite. We have not tested this with a Whey protein powder since we wanted to keep this recipe vegan but feel free to do so if it fits with your dietary preference. 
  • 1 tablespoon coconut flour + more as needed
  • 1/8 tsp fine sea salt
  • 1/3 cup dairy-free mini chocolate chips + more for topping

Instructions

  1. Line a 8 x 4 loaf pan (or any size loaf pan you have - the bars will be slightly thinner) with parchment paper. Set aside.
    Top view of a 9x5 loaf pan lined with parchment paper
  2. In a large bowl, combine the peanut butter, maple syrup, coconut oil and vanilla until combined.

    Stir in ⅓ cup of the protein powder first (then slowly add more as needed - you don’t want the mixture too dry or too wet).

    Then add the coconut flour and salt. Stir to incorporate very well and knead with clean hands until a thick cookie dough texture forms. You want the dough moldable but also still firm without cracking.

    Depending on the nut butter and protein powder you use, if the mixture is too wet, add 1 teaspoon of coconut flour at a time, only as much as needed. If the mixture is too dry, add a little bit of maple syrup or coconut oil at a time, but only as much as needed.

    Taste and add more sweetener if needed. Fold in the chocolate chips.

  3. Press the mixture EXTREMELY FIRMLY into the prepared pan. Use your hands or a flat spatula to make it tight and compact. Top with more chocolate chips evenly.

  4. Freeze for about 30 minutes or more until firm. Remove from the freezer and cut into even bars. Store leftovers in an airtight container in the fridge.

Recipe Video

Recipe Notes

How to Store:

These protein bars are meant to be stored in the fridge as they will get soft at room temperature. Keep them in an airtight container and enjoy them cold. They'll stay fresh for about a week.

How to freeze:

You'll need to wrap each bar in Saran Wrap and store them in a ziploc container. Frozen protein bars will stay good for up to 6 months! Just thaw them in the fridge or on the counter for a couple hours before eating.

Nutrition Facts
Peanut Butter Protein Bars
Amount Per Serving (1 bar)
Calories 179 Calories from Fat 117
% Daily Value*
Fat 13g20%
Carbohydrates 13g4%
Fiber 2g8%
Sugar 8g9%
Protein 7g14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.