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Chocolate Chip Peanut Butter Protein Bars

Sinfully delicious bars that taste like a candy bar. Protein-rich, fudgy and surprisingly easy to make! Just one bite, and you will see why these bars will become your all-time favorite! Made with a base of almond flour, they are no bake, high in protein and are ready in under 30 minutes.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword chocolate chip peanut butter protein bars, clean eating dessert or snack, clean eating protein bars, healthy peanut butter date protein bars, no bake protein bars, nut butter protein bars no bake
Servings 16

Ingredients

Bar Base

  • 2 cups almond flour
  • 1 cup oat flour (oats blended to a flour)
  • 1 cup dates, soaked 30 minutes and drained
  • 1/2 cup peanut butter
  • 1/4 cup protein or collagen peptides powder
  • 1/4 cup chocolate chips
  • 1 teaspoon vanilla extract

Chocolate Ganache Topping

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil
  • 1/3 cup any milk

Topping Optional

  • 1/2 cup any nuts, crushed or chopped
  • Flaky salt

Instructions

  • Line an 8 x 8-inch pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

Bar Base

  • In a food processer, add all ingredients (except chocolate chips) and process until a sticky dough is formed. The batter should be crumbly like cookie dough but still hold its form when you squeeze it between your fingers.
    If the batter seems too thick, just add a little water or milk a tablespoon at a time until it comes together. If it’s too wet, add more almond or oat flour or protein powder.
    Be careful not to over process as its nice to have texture variance and different sized “bits” in your protein bars.
    Lastly fold the chocolate chips into the batter.
    Scoop mixture out into lined pan and smooth out with a spatula or back of a spoon. Let cool in the fridge for 1 hour or longer, then cut into 16 bars or more smaller squares.

Chocolate Ganache Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, add milk and stir until well combined. Top the fudge with the ganache and if desired, sprinkle with the crushed nuts or flaky salt. Refrigerate for 2-3 hours until firm and set before serving.
    Store in the fridge for up to 1 week or freezer for up to 3 months.  
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