These homemade Peanut Butter Protein Bars are easy to make and naturally vegan and gluten-free! Each bar has 10 grams of protein and is perfect for a snack or even to have for breakfast!
This recipe is sponsored by Nutritional Brands.
Homemade protein bars
When the afternoon slump hits, there’s nothing better than having some energy balls or protein bars on hand.
These protein bars are low card, vegan and of course homemade, so no need to buy store-bought protein bars anymore! (Plus homemade protein bars are much tastier.)
These bars are made with a base of almond flour, protein powder and rice crisps. If you want to make these entirely grain-free, you can leave out the rice crisps. (though they give the bars a nice little crunch!)
I use Nutritional Brand Pure Vegan Plant Protein in this recipe, which has 25 grams of protein per scoop and is a complete protein.
Why you’ll love this recipe
- These protein bars are easy to make and come together in just 20 minutes.
- They’re naturally vegan, gluten-free and can be made grain-free if needed.
- Each bar has 10 grams of protein and is perfect for an afternoon snack, to enjoy after a workout or even to have for breakfast!
Ingredients in these bars
- Almond flour: This is the base of the bar. Almond flour is packed with protein and is grain-free and gluten-free which makes it perfect to use in protein bars!
- Protein Powder: Since these are protein bars after all! The protein powder will bulk up the bars with protein.
- Rice crisps: These add a nice crispy texture to the bars making them super tasty!
- Peanut butter: Peanut butter is loaded with protein and will also help to bind these bars together.
- Maple syrup: The sweetener for these bars! You could also use brown rice syrup or honey. (Make sure to use a liquid sweetener to help bind everything together.)
- Dark chocolate: This is optional, but makes these bars delicious! You can add a chocolate topping or even just a chocolate drizzle on top.
How to make homemade protein bars
Mix the dry ingredients together in a bowl and the wet ingredients together in a separate bowl. Mix both together to form a dough.
Press the dough into an 8×8 inch pan. Place in the freezer and prepare the chocolate topping by melting the chocolate and coconut oil together, then pour on top of the bars and chill until the chocolate is set.
Cut into 15 bars. Store in the fridge.
Tips for making this recipe perfectly
- Runny peanut butter works best in this recipe to bind everything together. If you find your dough is too dry to press into the pan, add a couple of teaspoons of almond milk and mix.
- If you don’t have protein powder, you can substitute it for more almond flour.
- Make sure to store these bars in the fridge or freezer.
Other peanut butter recipes to try
- No-Bake Peanut Butter Oatmeal Cookies
- Puffed Quinoa, Date and Peanut Butter Bars
- Peanut Butter and Jelly Energy balls
If you tried these Peanut Butter Protein Bars or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
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PinDescription
These Peanut Butter Protein Bars are vegan, gluten-free and easy to make!
Ingredients
- 1 cup almond flour
- 1/2 cup Nutritional Brand Pure Vegan Plant Protein
- 1/2 cup rice crisps
- 1 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup natural peanut butter (the runny kind works best)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2–3 tsp of almond milk if needed to help bind.
- 200 grams 70% dark chocolate
- 1 tbsp coconut oil
Instructions
- Mix the almond flour, protein powder, rice crisps, cinnamon and salt together in a large bowl.
- Mix the peanut butter, maple syurp and vanilla together then pour into the bowl and mix until everything is combined. If the mixture feels a bit dry, add 2-3 tsp of almond milk. (Don’t add too much!)
- Line an 8×8 inch pan with parchment paper then add the dough to the pan, pressing down evenly. Place in the freezer while you prepare the chocolate topping.
- Melt the chocolate and coconut oil together then pour ontop of the bars. Place back in the fridge or freezer to set, then cut into even squares or bars.
- Store in the fridge or freezer.
Notes
Runny peanut butter works best in this recipe to bind everything together. If you find your dough is too dry to press into the pan, add a couple of teaspoons of almond milk and mix.
Don’t store on the countertop. These bars need to be refrigerated.
Nutrition
- Serving Size: 1 bar
- Calories: 195
- Sugar: 10g
- Fat: 12g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
Keywords: homemade protein bars, vegan protein bars
This post contains affiliate links which means I will make a small commission if you purchase through those links. I only recommend products that I know, trust and love!
Can you suggest something that can be substituted for the rice crisps?
Hi Dawn, you can simply leave them out or just add more almond flour. Though the rice crisps give the bars a nicer texture!