Looking for a delicious way to get protein into your day? These bars are just the thing you need! Made with chocolate, peanut butter, pure maple syrup, coconut, nuts, and pea protein, these are perfect for a long day when you know you won't be able to get in the kitchen.

Chocolate Peanut Butter Protein Bars [Vegan]

$2.99
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Calories

514

Serves

8-16 bars or bites

Ingredients

For the Wet Ingredients:

  • 1/4 cup pure maple syrup
  • 1 cup smooth peanut butter
  • 1 tablespoon coconut oil
  • 1/3-1/2 cup non-dairy milk

For the Dry Ingredients:

  • 1/2 chopped cashews or almonds
  • 1/2 cup shredded unsweetened coconut
  • 1/2 cup seed mix, such as hemp seeds, chia seeds, and flax
  • 1/3 cup vegan chocolate chunks or mini chips
  • 1 1/2 cups cereal
  • 1/2 cup pea protein powder

Preparation

  1. In a small saucepan, heat maple syrup, peanut butter, and non-dairy milk, stirring until smooth and liquid in consistency.
  2. In a separate bowl, combine all dry ingredients and mix until combined.
  3. Add the wet to the dry and mix well.
  4. Line a baking dish with parchment paper. Press mixture into pan, pressing down with the back of a wooden spoon to firmly pack down the mixture.
  5. Cover and place in the refrigerator to allow to firm up prior to cutting into squares.

Nutritional Information

Total Calories: 4113 | Total Carbs: 238 g | Total Fat: 297 g | Total Protein: 173 g | Total Sodium: 1358 g | Total Sugar: 114 g Per Bar: Calories: 514 | Carbs: 30 g | Fat: 37 g | Protein: 22 g | Sodium: 170 mg | Sugar: 14 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Heather Poire

See My Recipes

Heather Poire, the creator, recipe developer & photographer behind the blog Sunday Morning Banana Pancakes, has a passion for sharing with the world how tasty and amazing vegan food can be with an emphasis on supporting local farms & businesses. Heather's work and photography can be seen in VegNews Magazine, Take Stock Magazine, Chickpea Magazine, in addition to several online publications

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