These homemade chocolate peanut butter protein bars are like biting into a Reeses peanut butter cup!
3 Reasons You Should Try Making Your Own Homemade Protein Bars:
1. If you like the idea of protein powder but never really know quite what to do with it, this is the perfect way to use up some of that protein powder hanging out in the back of your kitchen cabinet.
2. Most packaged protein bars on the market these days are filled with processed ingredients such as isolated soy protein, maltodextrin, corn syrup solids, sucralose, and added sugar.
3. Ummmm… remember the part where I mentioned these bars taste like biting into a Reeses peanut butter cup?
It’s also much cheaper to make your own protein bars at home –
Just throw all of the ingredients together, and you end up with a whole batch of homemade protein bars for not much more than you would’ve paid for just one bar at the grocery store.
They can be gluten-free / dairy-free / egg-free / grain-free / soy-free / and oil-free
Avoid the unhealthy processed ingredients by making your own healthy chocolate protein bars at home.
You can use your favorite chocolate protein powder or experiment with other flavors as well.
If you aren’t into protein powder, these bars are also wonderful if made with 1/2 cup quick oats instead of the protein powder.
Although their protein count will not be as high, they will be just as delicious!
Chocolate Peanut Butter Protein Bars
Adapted from Black Bean Brownies
Chocolate Peanut Butter Protein Bars
Ingredients
- 3 tbsp cocoa powder
- 1/2 cup chocolate protein powder (70g)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 15 oz can black beans
- 1 tbsp pure vanilla extract
- 1/3 cup pure maple syrup, agave, or honey
- pinch stevia or 2 tbsp additional sugar (liquid or granulated)
- 1 tbsp milk of choice (omit if using liquid sweetener above)
- 1/4 cup peanut butter or allergy-friendly alternative
- 1/3 cup to 2/3 cup mini chocolate chips (not optional; omit at own risk)
Instructions
Preheat oven to 350 F and line an 8-inch pan with parchment (or grease very well). Drain beans and rinse them extremely well to get rid of any aftertaste. Combine all ingredients in a good food processor until completely smooth. (A food processor will yield a much better taste and texture, but you can use a blender if you keep this in mind.) Smooth batter into the prepared pan, scraping every bit from the processor. Use a second sheet of parchment to press down evenly – keep pressing down, making sure batter doesn’t go up the sides, and eventually it does spread to the edges of the pan. Bake 13 minutes on the center rack. They will look underdone, so take out and refrigerate the pan–loosely covered–overnight. This is my favorite trick to firm up baked goods while still retaining their moisture and not overcooking. The bars will be firm enough to cut by the next day, and you can top with more peanut butter if you wish.
Links Of The Day:
Flourless Chocolate Chip Cookies
Flourless Pancakes – 3 Ingredients
I’ve pinned this for later, I think when I start running again, these will be great as take alongs on races.
I LOVE your black bean brownies so I CAN’T WAIT to try these! What type of chocolate chips did you use? I plan on using the Enjoy Life GF =) I’m curious for the nutrition information.
I also really like EnjoyLife (mini chips). However, for the nutrition facts I just wrote “dairy free chocolate chips” because I don’t think EnjoyLife is an option.
I never have protein powder at home so what could I substitute in for the protein powder in this recipe?
Have you tried the original Black Bean Brownies recipe instead? It is very similar in taste and texture, but without the protein powder: https://lett-trim.today/2012/09/06/no-flour-black-bean-brownies/%3C/a%3E%3C/p%3E
It is on my to-try list! 🙂
There are lots of recipes for glutenfree/vegan monkey bread if you google… Lots of them with good reviews too, so…
I made these last night and they were awesome! I don’t use protein powder, and couldn’t find one I liked at the store, so I put a half a cup of high-protein cereal in the food processor first until it got powdery. They tasted great and I ended up using a little bit less sweetener than was called for (in my case, maple syrup). So that might be one option for you….
What if I just have natural flavoured (aka no flavour) protein powder? Add more cacao and sweetener? But how much? For the rest this looks like an amazing recipe, Katy 😀
I’m excited to try it out, after you or someone else answers my questions of course haha 😛
I’ve never tried it, but be sure to report back if you experiment. Edible experiments are the best kind.
These are ahhhmazing! I wanted to eat the entire bowl of batter! I used my vitamix and it blended perfectly. I also ended up using about 1/2 vanilla and 1/2 chocolate protein powder because that is what I had on hand. I omitted the chocolate chips as well and they still turned out very chocolately. Soooo good!
Thank you so much for making them! I think you were the first 🙂
These look fab – looking forward to giving them a go! Anything with peanut butter is a winner for me…
Wow! I just had my first bite. These are so good and I like knowing that they are not filled with a bunch of things I can’t even pronounce. Thanks CCK for another great recipe.
The taste fantastic w/o the chocolate chips!
These look great! I wonder if they would work with whey protein, though. My supermarket doesn’t carry plant-based protein powder and I’m worried these would be gloopy with whey.
Wondering how long will these last in the fridge? Thanks
3-4 days, or you can freeze for about a month and thaw before eating.
I froze mine individually in Saran type plastic wrap, then I could just grab & go on gym days, as my trainer stresses eating protein post workout. Thanks CCK . They are amazing!
I don’t use protein powder much and so might not be the best person to ask, but I know readers seem to really like Vega. Philosophie is also good, if you can find it!
I’ve made a few batches of oat based protein bars recently, but I will have to try this! Who can resist a Reese’s??
Yes; so much yes! Chocolate and peanut butter <3
I love the Black Bean Brownies! Question: Do you you actually blend the chips with the batter? Then why not just use normal dark chocolate?
I can’t say with 100% accuracy since obviously I’m not Katie, but in the photo in the blender, it looks like the chocolate chips are lying on top of an already blended recipe? So I’m guessing you either stir them in afterwards, or give a few quick pulses with the blender to mix them in. 🙂
OMG I made these last night and ate them this morning… so good!! I used Trutein chocolate peanut butter cup protein powder and maple syrup and regular sized chocolate chips (a handful – not exactly an accurate measurement haha).
I told my very picky 4 year old they were homemade chocolate bars and she ate 2 for breakfast. WOO HOO!!!!
I absolutely love these! They taste like brownies. I didn’t have chocolate chips or peanut butter. But low and behold they still turned out magnificent!!! Great recipe!!!