No-Bake Chocolate Peanut Butter Protein Bars
No-bake chocolate peanut butter protein bars with a firm, sliceable texture. Easy to make, high in protein, and perfect for meal prep or a quick grab-and-go snack.
Ingredients
Base
- 145 g oat flour
- 50 g soy protein powder chocolate is best
- 2 tbsp cocoa powder 10g
- 20 g ground flaxseed
- 1 pinch salt
Wet
- 120 g natural peanut butter
- 100 ml maple syrup or honey
- 15 g coconut oil melted
- 1 tsp vanilla extract
- milk 1–3 tbsp, as needed
Topping
- 30 g dark chocolate
- 1 tsp coconut oil
- Flaky sea salt optional
Instructions
- Combine the peanut butter, maple syrup, and coconut oil in a bowl and gently heat until smooth. Stir in the vanilla extract.
- Add the oat flour, soy protein powder, cocoa powder, ground flaxseed, and salt. Mix until a thick dough forms, using your hands if needed to bring it together.
- Let the mixture rest for 2–3 minutes to allow the dry ingredients to absorb moisture and firm up.
- Transfer to a lined 20 × 20 cm tin and press down firmly and evenly, using the base of a glass to compact the mixture.
- Melt the dark chocolate with coconut oil until smooth, then spread over the surface. Sprinkle with flaky sea salt if using.
- Refrigerate for 45–60 minutes, or until fully set. Remove from the tin and slice into 12 bars.
Notes
For a slightly deeper flavour, add 1 teaspoon of instant coffee to the dry ingredients for a mocha version. You can also mix in chopped peanuts or cacao nibs for added texture, or swap the dark chocolate topping for a thinner drizzle if you prefer a lighter finish. If you don’t have oat flour, blend rolled oats into a fine flour and use that instead. Peanut butter can be replaced with almond butter or sunflower seed butter, which will slightly change the flavour and texture. These bars are naturally dairy-free and can be made vegan by using maple syrup and a plant-based protein powder. Store in an airtight container in the fridge for up to 1 week. They can also be frozen for up to 3 months. Let them sit at room temperature for a few minutes before eating for the best texture.