Chocolate Peanut Butter Protein Bars (Vegan and Gluten Free)
Hey there! So, let me tell you about these Chocolate Peanut Butter Protein Bars. The first time I made these, I was trying to impress my vegan friend at a potluck—who knew they’d become a staple in my snack rotation? I mean, anything with chocolate and peanut butter is a win, right? Plus, they’re vegan and gluten-free, which is basically a superhero sidekick in the world of snacks.
Why You’ll Love This
I whip these up whenever I’m in the mood for something sweet but not too naughty. My family? They go absolutely bonkers for them (especially my son who thinks they’re candy bars in disguise). Funny enough, I once forgot to add the chocolate chips and everyone still devoured them—go figure! Maybe it’s the peanut butter magic.
What You’ll Need
- 1 cup creamy peanut butter (or almond butter if you’re feeling fancy)
- 1/2 cup maple syrup (I sometimes cheat with honey when I’m out)
- 1 tsp vanilla extract (my grandma swears by homemade, but any will do)
- 1 1/2 cups oat flour (just grind oats if you don’t have it)
- 1/4 cup cocoa powder
- 1/4 cup chocolate chips (or chunks, if you’re into that sort of thing)
- Pinch of salt (salty-sweet is the best, right?)
Let’s Make It!
- Mix the peanut butter, maple syrup, and vanilla extract in a bowl until smooth (this is where I usually sneak a taste).
- Add in the oat flour, cocoa powder, and salt. Mix until it’s all combined—it’s gonna look a bit weird, but don’t panic!
- Fold in those chocolate chips. Or chunks. Or both. Life is short.
- Line a pan with parchment paper (or don’t, but you’ll be stuck scrubbing) and press the mixture evenly into it.
- Chill in the fridge for about an hour. Or longer, if your patience allows. They firm up nicely, trust me.
- Slice into bars once set and enjoy! Or stash them away, if you’re more self-controlled than me.
Notes
I’ve learned the hard way that skipping the chilling step results in a mess. A delicious mess, but still. And you might notice the bars get firmer the next day—just my humble opinion, but I think they taste even better then.
Variations
I’ve tried throwing in some dried cranberries once; it was a hit! But adding too many made it a bit too chewy for my taste. Also, experimenting with almond butter adds a unique twist, though my heart belongs to peanut butter.
Equipment – Or Lack Thereof
Don’t have a food processor to make oat flour? No worries, just blitz some oats in a blender. And if you’re without parchment paper, a bit of elbow grease will eventually get the pan clean.
Storing These Beauties
Pop them in an airtight container and keep them in the fridge for up to a week. Though honestly, in my house, they never last more than a day!
Serving Suggestions
We like them best with a cold glass of almond milk. Sometimes I’ll crumble a bar over a smoothie bowl for a bit of crunch—yum!
Pro Tips
Don’t rush the mixing. I once tried to speed it up and ended up with flour everywhere—and sad bars. Slow and steady wins the race here, folks.
FAQs
Can I use a different nut butter? Sure thing! Almond butter works great, but cashew butter might be a bit too mild in flavor.
Can I skip the chilling step? Oh, you can try, but I’m pretty sure you’ll end up with a gooey mess. Trust me on this one.
Are these bars really gluten-free? Absolutely! Just make sure your oats are certified gluten-free. No sneaky wheat here!
