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Wow wow wow. Everyone stop what you're doing, and look over here... Newsflash in the food world. Best tasting healthy homemade protein bars ever!
These are protein bars. Yep. I made them so delicious you can't even tell they are healthy.
All my fellow fans of Reese's Peanut Butter Cups, scroll down to the recipe and make now. Holy smokes are these ever good! I dare you to not eat the whole pan... Which is why I've generously also included the nutrition facts so that you can understand that it's fair to stop at one.
This recipe is inspired by Christine's Peanut Butter Protein Bars over at the Jar of Lemons blog. THANK YOU CHRISTINE!
I have recently discovered Genuine Health's Vegan Fermented Protein Powder. I used to be an avid fan of a few other brand names, but this one has taken over my life. It blends well with any flavours! You can use pretty much any protein powder, but I find the unflavoured version of this one is excellent for this recipe especially, since you don't want to overpower the chocolate peanut butter-y goodness.
Swerve is another product you'll have to try. It's the most versatile naturally-derived sweetener as it has no lingering aftertaste like Stevia products do. However, it's made with IBS-unfriendly oligosaccharides, so be wary, those of you with IBS or IBD.
The ratio of delicious to healthy in this bar is just perfect in my humble opinion. Pair it with some fruit and a glass of plant-based milk to complete your breakfast!
"Reese's" Peanut Butter Chocolate Protein Bars
(Raw, Gluten-Free, Vegan)
Ingredients
Peanut Butter Layer:
1 cup peanut butter (or almond butter)
1 cup PB2
5 scoops vegan protein powder
(I used Genuine Health Vegan Fermented Protein powder (unflavoured or vanilla))
¼ cup Swerve Baking substitute
1 tbsp vanilla
½ cup oats
1 tbsp maca root powder
Pinch salt
Chocolate Topping:
1 cup semi-sweet Fair Trade vegan chocolate chips
2 tbsp Swerve baking substitute
4 tbsp dark cocoa powder
1 tbsp coconut oil
Preparation
Blend the oats with the maca root powder in a food processor. Add the peanut butter, protein powder and PB2 along with ½ cup water at high speed until a smooth paste forms. Add more water as needed to blend so that it is not crumbly. Press into a 9x9 inch baking pan.
Melt the chocolate chips and coconut oil over medium heat on a stove or in the microwave for 1 to 2 minutes on high. Stir in the cocoa powder and Swerve sugar substitute. Texture should be like thick melted chocolate. Don’t burn the chocolate! Spread over the pressed peanut butter in the pan. Place in the freezer for 20 minutes. Remove and score into 16 square pieces with a sharp knife. Let it warm to room temperature before attempting to cut into 16 bars. Keep in the fridge or freezer and take with you as a quick high protein snack, or pair with fruit for an easy breakfast on the go!
For a variation, use salted caramel chips, white chocolate chips, or add 1 tsp peppermint extract to the chocolate spread.
Enjoy! Share with friends OR store in the fridge or freezer for a quick on-the-go breakfast along with a piece of fruit.
Nutrition Information: 306 calories, 19 grams fat, 0 mg cholesterol, 245 mg sodium (if using salted peanut butter), 17 g carbohydrates, 5.3 grams fiber, 2.8 grams sugar, 18 grams protein (higher if almond butter)