Vegan No-Bake Peanut Butter Chocolate Chip Protein Bars
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
DRY:1.5 c Oats1/2 c Shredded Coconut (I used sweetened)1/2 c Raisins (or date chunks, cranberries, craisins, dried cherries/mangoes/apricots/etc. Any dried fruit will work- Nutrition stats calculated with CRAISINS.)1/2 c Chocolate Chips*1/4 c almonds, chopped (I added this ingredient from original recipe, but it may be omitted or substituted for other nuts)OPTIONAL (but all included in nutrition stats):3 scoops RAW protein powder (chocolate or vanilla)2 Tbsp Flax Seeds2 Tbsp Chia Seeds 1.5 Tsp CinnamonWET:1 Ripe Banana (mashed) 1/2 c Maple Syrup (or agave, yacon syrup)1/2 c Peanut Butter (or any nut butter, i.e. almond, pecan, cashew, etc.) 1 Tsp Vanilla Extract
Combine all DRY ingredients in a large bowl. In a smaller bowl, mash ripe banana, and add all wet ingredients.
Pour wet ingredients into dry, and mix well.
Spread mixture into 8x8 or 9x9 baking dish lined with plastic wrap or waxed paper. Press until flat.
Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.
Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.
Makes 15 protein/granola bars.
Pour wet ingredients into dry, and mix well.
Spread mixture into 8x8 or 9x9 baking dish lined with plastic wrap or waxed paper. Press until flat.
Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.
Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.
Makes 15 protein/granola bars.
Nutritional Info Amount Per Serving
- Calories: 215.8
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 44.6 mg
- Total Carbs: 27.3 g
- Dietary Fiber: 4.8 g
- Protein: 7.7 g
Member Reviews
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CD13275076
I used strawberry protein powder, 60% dark choco chips, I used 1/2c walnuts, 1/4 c flax seeds, and pumpkin not banana. Melted the rest of the chocolate poured half in the pan froze 10min then the bar mix then the rest of the melted choco. 276 cal/bar Hoping the melted choco keeps the bars together! - 1/6/13
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TFAB3789
I'm IN LOVE with these bars! I used Light Agave, chunky PB, dried mangoes and pineapples, and dark choc chips...SO GOOD!!! Definately keep stored in the freezer...didn't do that last night and they were gooey (still yummy) this morning. I would suggest adding 1/4 cup more oats maybe? THANK YOU!!! - 6/28/12
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AFERBER06
I used a raw, dark honey made from buckwheat, it added a strong flavor to it. Probably won't do that again. Not bad, but not exactly delish either. I would not add cinnamon again, didn't quite go with the other flavors. Other than that, pretty good. I'm also going to omit the coconut next time. - 1/29/12
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KESUNDERSUN
though you may not find this bar totally amazing in flavour, look at the protein vs. carb vs. calori... the rest of these recipes have high carbs( SUGAR = FAT, look at info in choco bars,I bet it's not far from those other bars).Want protein - this is the only bar! try using sugar free syrups maybe - 10/17/11
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CMONAGLE1
I loved this recipe. It was easy to make, tasty, and didn't fall apart as badly as many other homeade bars I have tried. One thing though, It is certainly not vegan. Whey protein is most often an animal product making it vegetarian but highly off limits to vegans who avoid animal by products - 4/6/11
Reply from FIT-WHIT (4/6/11)
Thanks for the heads up! I am not vegan, but adapted the recipe from Avery's blog using vanilla whey protein, since that's what I have on hand; she uses a Brown Rice Raw Vegan protein powder in the original recipe- easy substitution. Thanks!