Chocolate and Peanut Butter Protein Bars
Translated from Spanish, the language of the original page.
Therese Buchanan published this recipe on tessiestable.com, in Spanish. SeeMeCook translated it into English and added ingredient weights and nutrition.
Read the original recipeImported by Dario on SeeMeCook
No-bake bars made with dates, oats, protein powder, and powdered peanut butter. Naturally sweetened with dates and topped with chocolate and crushed peanuts.
- Time
- 2 hours 15 minutes
- Equipment
- Blender
- Good for
- Snacks
- Contains
- Gluten, peanuts, dairy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 120 g
- 50 g
- 60 g
- 100 g
- 14 g
- 5 g
- 45 g
- 170 g
- 14 g
- 35 g
Weights are estimates. Together, the ingredients weigh about 920 g before cooking, which is about 75 g per serving.
Steps
Line a 20 × 20 cm (8 × 8 inch) square pan with parchment paper, leaving enough paper overhanging the sides to lift out the mixture.
Check the texture of the dates. If they are firm or dry, soak them in hot water for 10 minutes and drain very well. If they are soft, use them directly.
Place the dates in a food processor and process until smooth.
In a small bowl, mix the PB2 powdered peanut butter with ¼ cup of water until a thick paste forms.
Add the PB2 paste to the processed dates and pulse until the mixture is completely combined and creamy.
Add the oat flour, protein powder, ground flaxseed, vanilla extract, and salt. Process until a thick dough forms.
If the dough seems too dry, add the additional water 1 tablespoon at a time until it can be pressed together. If it is too wet, add more oat flour.
Press the dough firmly and spread it evenly in the lined pan.
Melt the chocolate chips with the coconut oil in 20-second intervals, stirring between each interval, until smooth.
Spread the melted chocolate over the dough and sprinkle the crushed peanuts on top.
Refrigerate for at least 2 hours, until the chocolate topping is firm.
Lift the block out of the pan using the parchment paper and cut it into 12 bars.
Notes
Store the bars in an airtight container in the refrigerator for up to 1 week. To freeze them, freeze them in a single layer first, then transfer them to a freezer bag; they thaw quickly at room temperature. The chocolate topping can also be omitted, with the crushed peanuts pressed directly onto the dough. The source does not specify an exact temperature for melting the chocolate or the precise serving size beyond 12 bars.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 261
- Protein
- 12 g
- Carbs
- 36 g
- Fat
- 10 g
- Fiber
- 6 g
Where the calories come from
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