Homemade Peanut Butter Chocolate Protein Bars Recipe | Made with Almond Flour | No-Bake
Looking for a homemade snack to give you a bit of extra mid-afternoon energy? These Peanut Butter Chocolate Protein Bars will hit the spot! Packed with about 18g of protein and super easy to make from scratch with simple pantry staples like almond flour, peanut butter, and maple syrup, this recipe is a great treat you can whip up in no time. Plus, they’re gluten, soy, egg, and dairy-free!
Equipment
- 8×8 pan
- Parchment paper
- Medium heatproof bowl
- Small Heatproof bowl
- Small sauce pan
Ingredients
For the Peanut Butter & Almond Flour bars:
- 1/4 cup coconut oil (plus more below for the chocolate mixture)
- 2 cups peanut butter (crunchy or smooth)
- 2 1/4 cup almond flour
- 1/4 cup maple syrup
For the Chocolate Topping:
- 1 cup semisweet chocolate chips
- 2 Tbsp coconut oil (plus a bit extra for brushing on your pan)
Instructions
- Prep: Brush a light layer of coconut oil in your 8×8 pan by and line it with parchment paper. Set aside.
- Melt: In a medium heatproof bowl, add the 1/4 cup coconut oil and 2 cups peanut butter. Melt using a double boiler set up: Place the bowl on top of a saucepan filled halfway with water over medium heat, ensuring that the bottom of the bowl does not touch the water. Stir frequently until the peanut butter and coconut oil have melted completely and are well combined. Use hot pads to carefully remove the bowl from the heat as it will be extremely hot.
- Combine: Add 2 1/4 cup almond flour and 1/4 cup maple syrup to the melted peanut butter and mix until well combined. Transfer to the prepared 8×8 pan and smooth into an even layer using a spatula. Keep this in the fridge while you work on the chocolate topping.
- Make the topping: In a small heatproof bowl, add 1 cup semisweet chocolate chips and 2 Tbsp coconut oil. Melt using the double boiler set up, as mentioned in step 2. Once fully melted and combined, carefully remove it from the heat and pour the mixture over the peanut butter layer. Move the pan around as you are pouring to help ensure the chocolate completely covers the peanut butter and then use your spatula to smooth into an even layer.
- Chill: Transfer the pan to the fridge until completely cooled down and set (at least 2 hours) If you are in a hurry, place in the freezer for at least an hour. Slice serve and enjoy!
Notes
This will result in a rather sweet-tasting bar. if you are wanting less sweetness, cut the chocolate and coconut oil mixture down (up to half the listed recipe) or eliminate altogether.
For the peanut butter, does it matter if it is all natural or does a Skippy or Jiff brand work better?
Since all natural peanut butter typically contains more oil, it may prevent the base from setting up fully but you could try using it with a reduced amount of coconut oil!
Will these melt if kept out of the refrigerator because of the coconut oil?
The chocolate topping won’t melt but it will become very soft. Additionally, they will keep for longer if refrigerated.
Any kind of peanut butter ?
Yes! Chunky or smooth peanut butter, which ever you prefer.
Yum! No need to use the double boiler, all you need to do is melt them together. Easy to do in the microwave in about 30 seconds. I halved the recipe and it still filled up my 8×8 just fine. I also added some collagen peptides for more protein. Delish and kid approved! Thank you for sharing!
Confused as to how you came up with 18g of protein per serving. When I put all the ingredients through a macro calculator it comes to half of that..
Can you switch out something for the coconut oil if you don’t like coconut?
These look delicious! Do you have nutritional content available? Thanks!
These look delicious, but I only have wheat flour, could I use that? If so, how much?
Hi Brianna! It unfortunately won’t work with wheat flour for this recipe, as it is wholly based on almond flour. I have noted to test a flour version in the future. Thank you for your good question!
-Dee
can you use regular flour?
Hi Angel! I don’t recommend using regular flour in this recipe. The proportions won’t be the same as almond flour, and it would also reduce the protein intake significantly. Good to know there is desire for a version of these with regular flour. I will note this for future recipes.
-Dee
These are so so delicious, my 3 and 5 year old, my husband and I and friends who came by and tried them all loved them and everyone wanted the recipe. We are almost out and I want to make them again immediately . For those asking about natural peanut butter – I used a natural peanut butter and I didn’t change the quantities of anything else. The first day the peanut butter layer was pretty soft but it was still delicious. By the next day in the fridge that layer had become more firm and they are perfect.
Amazing, Heather! I am so happy to hear you all loved them. Thank you so much for coming back to share your experience.
-Dee
I’m allergic to coconut, can you recommend an alternative
Hi Dana! You can use butter instead. Enjoy!
-Dee
what about coconut flour?
These were so easy, somewhat fail proof, and really kicked the sugar craving without all the guilt. So much better for your body to digest when you pair protein with sugar, like this recipe does! Will be making again 🙂 tip: let the bars hang out on the counter a while before eating. I think they’re better that way than straight out of the fridge 😉
Amazing, Carli! Thank you so much for sharing back. Love the tip.
-Dee
Curious as to the fat content
Hi anyway to use almond butter instead of peanut butter?
Hi Esther! Yes, you can use almond butter instead. Sounds delicious!
-Dee
Could I use oat flour? Trying to find a way to reduce the total fat content. It looks delicious!!