Description
These Chocolate Peanut Butter Protein Bars are a delicious and nutritious treat perfect for a quick energy boost or post-workout snack. Made with smooth and crunchy peanut butter, vegan protein powder, and a rich chocolate coating, these bars combine creamy nougat, smooth caramel, and a decadent chocolate layer. They are vegan-friendly and free from dairy, offering a wholesome homemade alternative to store-bought protein bars.
Ingredients
Scale
Nougat
- 300 g peanut butter (smooth or crunchy)
- 120 ml pure maple syrup
- 240 ml soy milk (or other non-dairy milk)
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- 150 g vegan protein powder (vanilla, peanut, or natural flavor)
- 30 g ground flaxseeds (milled flaxseeds)
Caramel
- 150 g natural peanut butter (crunchy)
- 150 ml pure maple syrup
- ½ teaspoon sea salt
Coating
- 250 g vegan dark chocolate
- Sea salt (for garnish)
Instructions
- Prepare the Nougat: In a large bowl, combine peanut butter, maple syrup, soy milk, vanilla extract, and sea salt. Use an electric mixer to whisk until smooth and creamy. Gradually add the vegan protein powder, a few tablespoons at a time, whisking thoroughly to incorporate. Finally, add ground flaxseeds and mix well.
- Set the Nougat Base: Line an 8-inch square pan with parchment paper on the base and sides. Transfer the nougat mixture into the pan, then place a large sheet of parchment paper on top. Press down the mixture evenly using your hands or a spoon. The sticky texture is offset by the parchment paper, making it easy to press evenly.
- Freeze Nougat: Place the pan in the freezer and allow the nougat layer to set for at least 1 hour, keeping the parchment sheet on top until firm.
- Make the Caramel: In a heat-resistant bowl, combine natural crunchy peanut butter, maple syrup, and sea salt. Heat the mixture over a double boiler (bain-marie), stirring continuously until it melts into a smooth, homogeneous caramel.
- Assemble Caramel Layer: Carefully remove the top parchment paper from the nougat set. Pour the warm caramel evenly over the nougat layer. Use a spoon or spatula to smooth the caramel surface. Return the pan to the freezer and freeze for 4 hours or overnight for thorough setting.
- Cut the Bars: Once thoroughly set, lift the layered bars from the pan by the parchment paper. Place on a clean surface and use a sharp knife to cut into 18 small bars or 12 larger bars, depending on your preference. Place the cut bars back into the freezer while preparing the chocolate coating.
- Prepare the Chocolate Coating: Melt the vegan dark chocolate over a double boiler until smooth. One at a time, dip each protein bar into the melted chocolate, ensuring full coverage. Place the coated bars on parchment paper-lined trays.
- Set the Coating: Refrigerate the dipped bars for about 10 minutes or until the chocolate coating has hardened.
- Storage: Store the finished bars in an airtight container in the freezer. Consume them within one week for best freshness. Before serving, you can defrost the bars at room temperature for about an hour for easier eating.
Notes
- Use parchment paper both to line the pan and to press the sticky nougat mixture to prevent it from sticking to your hands or tools.
- For best results, use high-quality vegan protein powder with vanilla, peanut, or natural flavor to complement the peanut butter taste.
- The bars are best stored in the freezer and can be enjoyed cold or slightly thawed.
- You can customize the recipe by choosing either smooth or crunchy peanut butter depending on your texture preference.
- Melting chocolate over a double boiler prevents burning and ensures smooth chocolate coating.
