Chocolate Peanut Butter Protein Bars
These no-bake chocolate peanut butter protein bars are packed with protein, naturally sweetened with dates, and have no added sugar. They’re a great high-protein snack with plenty of fiber to keep you full between meals.
Ingredients
Base
- 1 ½ cups medjool dates pitted (about 15–18 dates)
- 1 ⅓ cup oat flour blend quick oats until fine
- ½ cup PB2
- ¼ cup water to mix with PB2
- 1 cup vanilla or peanut butter protein powder
- 2 tablespoons ground flaxseed
- 1 teaspoon vanilla extract
- Pinch of salt
- 2-4 tablespoons water as needed for blending
Topping
- 1 cup Lily’s chocolate chips
- 1 tablespoon coconut oil
- ¼ cup crushed peanuts
Instructions
- Line an 8x8 pan with parchment paper.
- Check your dates: if they feel firm or dry, soak in hot water for 10 minutes and drain well. Soft dates can be used as is.
- Add the dates to the food processor and blend until smooth.
- In a small bowl, mix the PB2 with ¼ cup water to make a thick peanut butter paste.
- Add the PB2 paste to the blended dates and pulse until fully combined and creamy.
- Add the oat flour, protein powder, flaxseed, vanilla, and salt. Blend until a thick dough forms. Add water 1 tablespoon at a time if the mixture feels too dry. Add more oat flour if the mixture is too wet.
- Press the dough firmly and evenly into the lined pan.
- Melt the Lily’s chocolate chips and coconut oil in 20-second intervals until smooth.
- Spread the melted chocolate over the top and sprinkle with crushed peanuts.
- Chill for at least 2 hours, then slice into bars.
Notes
Adjust the texture with oat flour: If the mixture feels sticky, add a small spoonful of oat flour at a time until it forms a soft dough that presses easily into the pan.
Blend the dates well: Smooth dates make the bars hold together better. Let the processor run a bit longer if needed.
Cut after chilling: The bars slice cleanly once the chocolate has set, so chilling is important for neat edges.
Use parchment for easy lifting: Lining the pan makes it simple to lift the whole slab out before cutting.
Use vanilla protein powder for color: Vanilla keeps the base a light peanut butter color, which looks nice under the chocolate topping.
Blend the dates well: Smooth dates make the bars hold together better. Let the processor run a bit longer if needed.
Cut after chilling: The bars slice cleanly once the chocolate has set, so chilling is important for neat edges.
Use parchment for easy lifting: Lining the pan makes it simple to lift the whole slab out before cutting.
Use vanilla protein powder for color: Vanilla keeps the base a light peanut butter color, which looks nice under the chocolate topping.
Nutrition
Calories: 260kcalCarbohydrates: 35gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 49mgPotassium: 237mgFiber: 4gSugar: 13gVitamin A: 68IUVitamin C: 0.01mgCalcium: 58mgIron: 2mg
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