Low Sugar Peanut Butter Chocolate Protein Bars
Low Sugar Peanut Butter Chocolate Protein Bars
Ingredients
For the Base
- 3 cups almond flour
- 2 scoops protein powder, (or 4 scoops for higher protein)
- 1 cup peanut butter, natural, unsweetened
- 1 cup maple syrup
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup chocolate chips, sugar-free or dark chocolate
For the Topping
- 1 cup chocolate chips, sugar-free or dark chocolate
- 2 teaspoons coconut oil
- flaky sea salt, for sprinkling, as needed
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 2 min
- 2
In a large mixing bowl, combine the almond flour, protein powder, peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix thoroughly with a wooden spoon or spatula until a thick, uniform dough forms.
⏱️ 5 min
- 3
Fold in the 1 cup of chocolate chips into the dough until evenly distributed.
⏱️ 2 min
- 4
Press the dough mixture firmly and evenly into the prepared pan. Use the back of a spoon or your hands to ensure it's compact and smooth.
⏱️ 3 min
- 5
Place the pan in the freezer and freeze for at least 1 hour to allow the base to firm up.
⏱️ 60 min
- 6
While the base is freezing, prepare the topping. In a microwave-safe bowl, combine the 1 cup of chocolate chips and 2 teaspoons of coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt in a double boiler.
⏱️ 3 min
- 7
Once the base is firm, pour the melted chocolate topping evenly over it. Spread with a spatula to cover the entire surface. If desired, sprinkle with flaky sea salt immediately.
⏱️ 3 min
- 8
Return the pan to the freezer or refrigerator and chill for at least 30 minutes, or until the chocolate topping is completely set.
⏱️ 30 min
- 9
Once set, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and slice into desired bar sizes.
⏱️ 2 min
- 10
Store the protein bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.
Kitchen Tools
Nutrition Facts (per serving)
Low Sugar Peanut Butter Chocolate Protein Bars
For the Base
- 3 cups almond flour
- 2 scoops protein powder, (or 4 scoops for higher protein)
- 1 cup peanut butter, natural, unsweetened
- 1 cup maple syrup
- 1/2 cup coconut oil, melted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1 cup chocolate chips, sugar-free or dark chocolate
For the Topping
- 1 cup chocolate chips, sugar-free or dark chocolate
- 2 teaspoons coconut oil
- flaky sea salt, for sprinkling, as needed
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 2 min - 2
In a large mixing bowl, combine the almond flour, protein powder, peanut butter, maple syrup, melted coconut oil, vanilla extract, and salt. Mix thoroughly with a wooden spoon or spatula until a thick, uniform dough forms.
⏱️ 5 min - 3
Fold in the 1 cup of chocolate chips into the dough until evenly distributed.
⏱️ 2 min - 4
Press the dough mixture firmly and evenly into the prepared pan. Use the back of a spoon or your hands to ensure it's compact and smooth.
⏱️ 3 min - 5
Place the pan in the freezer and freeze for at least 1 hour to allow the base to firm up.
⏱️ 60 min - 6
While the base is freezing, prepare the topping. In a microwave-safe bowl, combine the 1 cup of chocolate chips and 2 teaspoons of coconut oil. Microwave in 30-second intervals, stirring after each, until completely melted and smooth. Alternatively, melt in a double boiler.
⏱️ 3 min - 7
Once the base is firm, pour the melted chocolate topping evenly over it. Spread with a spatula to cover the entire surface. If desired, sprinkle with flaky sea salt immediately.
⏱️ 3 min - 8
Return the pan to the freezer or refrigerator and chill for at least 30 minutes, or until the chocolate topping is completely set.
⏱️ 30 min - 9
Once set, use the parchment paper overhang to lift the entire slab out of the pan. Place on a cutting board and slice into desired bar sizes.
⏱️ 2 min - 10
Store the protein bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 month.