Fudgy Chocolate Chip Peanut Butter Protein Bars (Gluten-Free & Dairy-Free)
- Our Nourished Kitchen
- Jul 13
- 2 min read
Updated: 18 hours ago
These easy, no-bake, Fudgy Chocolate Chip Peanut Butter Protein Bars (Gluten-Free & Dairy-Free) will be a great addition to your family's rotation for breakfast, a snack, or even dessert. My kids LOVE peanut butter cups so we felt inspired to create a healthier snack that still packed the same flavors.
Like our No-Bake PB&J Protein Bars, these chocolate peanut butter protein bars are also made with a home blended gluten-free oat and chia flour. I love blending my own oat flour in our Vitamix--it gets very finely milled which ensures a fluffy texture (not gritty or sandy). We decided to layer this bar with peanut butter and mini dairy-free chocolate chips for the base, and cacao and plant-based chocolate protein powder for the top. For the sweetener, we included a bit of maple syrup (unrefined sugars for the win!)
These bars are great snack prep-they are so easy to pack for a work or school for the next day (just store them somewhere cool or include an ice pack-- the peanut butter could melt).
My kids also love to have these for breakfast (I like to pair them with some kind of in-season fruit on the side). This makes mornings go so much smoother-- I just have to pull these out of the fridge and breakfast is served!
*A Note about Nut Alternatives: If these need to be peanut-free, you can easily substitute the peanut butter with almond butter. If these need to be nut-free, you can easily substitute the peanut butter with sunflower seed butter (SunButter works best) and use coconut milk instead almond milk.
Check out other great nourishing recipes to add to your weekly rotation:
If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!
How to make these Easy No Bake Chocolate Peanut Butter Protein Bars
1
Storage:
These bars are best served chilled. Store them in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months (they taste pretty good straight from the freezer too!).
2
Protein Powder:
Protein Powder Note: This recipe was developed specifically using Truvani Chocolate Plant-Based Protein Powder. If you substitute a different brand (especially a whey-based protein), you may need to adjust the almond milk. Whey tends to be less absorbent than plant-based protein, while other vegan proteins might require an extra splash of milk
3
Easier Slicing
To get cleaner, sharp edges when slicing into your 16 squares, run a sharp knife under hot water, wipe it dry, and slice. Repeat this (rinsing and wiping the knife) between each cut.
Notes
1
Line an 8x8-inch baking pan with parchment paper, leaving a slight overhang on the sides for easy removal later. If making your own flour: Place the 2 cups of gluten-free rolled oats and 4 tbsp of chia seeds into a high-speed blender or food processor. Blend on high until completely transformed into a fine flour. Divide this dry mixture evenly into two separate bowls (you should have roughly 1 cup of flour mix per bowl).
2
Stand Mixer Method: Fit your stand mixer with the paddle attachment. Add the 1 cup dry base, peanut butter, maple syrup, vanilla extract, and mini chocolate chips to the bowl. Mix on low speed, trickling in 3 tablespoons of almond milk until a cohesive dough forms.
By-Hand Method: In your first bowl of dry base, add the peanut butter, maple syrup, vanilla extract, and 3 tablespoons of almond milk. Stir with a sturdy spatula or use your hands to knead it into a cookie dough consistency. If it feels too crumbly to hold together, add the final tablespoon of almond milk. Gently fold in the mini chocolate chips.
Assemble: Press the dough firmly and evenly into the bottom of your prepared 8x8 pan. Place the pan in the fridge to set while you prepare the next layer.
3
Melt the Wet Ingredients: In a small microwave-safe bowl, combine the ¼ cup of dairy-free chocolate chips, ¼ cup of creamy peanut butter, and ¼ cup of pure maple syrup. Melt in 20-second intervals, stirring well in between each interval, until the chocolate is completely melted and the mixture is smooth and combined.
4
Stand Mixer Method: In the clean bowl of your stand mixer, add the dry base, chocolate protein powder, and cacao powder. Mix briefly on low to combine. Pour in the melted chocolate, peanut butter, and maple syrup mixture, along with the warm almond milk. Mix on medium-low until completely smooth and a rich fudge dough forms.
By-Hand Method: In your second bowl of dry base, whisk in the scoop of chocolate protein powder and the tablespoon of cacao powder until fully combined. Pour in the melted chocolate, peanut butter, and maple syrup mixture, along with the cold almond milk. Mix thoroughly until it forms a thick, rich, fudgy dough
5
Assemble: Retrieve your pan from the freezer. Press the chocolate fudge layer evenly over the top of the peanut butter base layer, smoothing out the top with a spatula or the back of a spoon.
Add the topping: Sprinkle on 1 tbsp mini chocolate chips
6
Chill and Serve: Place the pan back into the refrigerator for at least 60 minutes (2 hours is best) to let the bars firm up completely.
Use the parchment paper overhang to lift the block out of the pan. Place on a cutting board and slice into 16 even squares. Keep stored in an airtight container in the fridge or freezer for the best texture!
Instructions
4 tbsp Chia seeds
2 Cups Gluten-Free Rolled Oats (or 2 cups store bought Gluten-Free Oat Flour)
The Shared Dry Base
1 cup of the Oat/Chia Flour Blend
½ cup Creamy peanut butter
¼ cup Pure maple syrup
1 tsp Pure vanilla extract
3 tbsp Unsweetened almond milk
¼ cup Dairy-free mini chocolate chips
Layer 1: The Peanut Butter Chocolate Chip Base
Remaining Oat/Chia Flour (approximately 1 cup)
1/3 Cup Chocolate Protein Powder (use plant-based if desiring dairy-free)
1 tbsp Cacao powder
¼ cup Dairy-free chocolate chips (to be melted)
¼ cup Creamy peanut butter
¼ cup Pure maple syrup
⅓ cup Unsweetened almond milk (warmed slightly)
Layer 2: The Chocolate Fudge Layer
1 tbsp Dairy-free mini chocolate chips (for sprinkling on at the end)
Topping
Fudgy Chocolate Chip Peanut Butter Protein Bars (Gluten-Free & Dairy-Free)
Author
Our Nourished Kitchen
These easy no-bake protein bars feature homemade gluten-free oat & chia flour, a chocolate chip peanut butter base, and a rich chocolate layer (and they are refined sugar-free!)
Servings :
16 Servings (One 2"x2" square)
Calories:
195 kcal / Serving
Prep Time
30 Min
Cooking Time
0 min
Rest Time
2 hours
Total Time
2 hours 30 min
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