Chocolate Peanut Butter Protein Bar

Gluten-Free Vegan
Calories: 407Carbs: 51Proteins: 11Fats: 18Serves: 12


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2 cups quick oats
8 soft medjool dates, pitted
¼ cup water
3½ Tbsp PBfit Plus
2 Tbsp agave
1 tsp pure vanilla extract
½ tsp almond extract
¼ tsp salt
1¼ cups melting dark chocolate of your choice
tiny dash of salt
Optional: 1 tbsp coconut oil or cacao butter, liquefied (helps with easier coating)
Optional Toppings:
cacao nibs, chopped peanuts

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Process all filling ingredients in a food processor until the mixture begins to form a ball (stop periodically to scrape down sides as needed). Transfer this mixture into a small parchment-lined rectangular tupperware container or dish of your choice (I used a 8x8, but anything of a similar size will do). Press down into a flat even block. Then cover with a sheet of parchment paper and press down more, smoothing out the surface (can use a flat-bottomed object to help you). Freeze for a few hours until firm. Place a small metal tray covered with parchment paper into the freezer as well to chill for a while.
When ready to coat, melt your chocolate in a bowl. Stir in the additional coating ingredients. Set aside. Have your toppings handy and the chilled tray lined with parchment paper to set the final product on.
Remove the filling from the freezer. Transfer the set filling block onto a cutting board. Trim off any uneven edges and cut into 6 squares. Dunk each bar in the melted chocolate to coat, wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Set on the chilled lined metal tray to set. Repeat with remaining pieces. (I gather up the scraps I trimmed off and turn them into additional bars at the end as well — just rough shape them with your hands and dip in the chocolate as with the other squares.)
Drizzle with a bit of the remaining chocolate if you like. Sprinkle with any toppings if using (have to work fast so the chocolate doesn’t set before the toppings go on). Place in the fridge or freezer for 20 mins more to set. Enjoy! Keep leftovers refrigerated.

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