Published 7/25/2023
If you love our peanut butter protein balls, you’re going to absolutely adore these peanut butter protein bars! They taste exactly like a Perfect Bar, but without all of the obscure ingredients.
I love making a batch of these protein bars and storing them in the freezer for an effortless post-workout snack. They even make for a healthy dessert at any time of day.
What is this protein bar recipe?
Medjool dates– always make sure your dates are soft. If they are hard or stale, you can soak them in warm water for a few minutes to soften. all-natural peanut butter – use a drippy, all-natural peanut butter such as Smucker’s or Trader Joe’s brand. honey – honey is important because it not only adds sweetness but helps with stickiness. Unfortunately, we don’t recommend swapping for maple syrup or agave because honey is so sticky. vanilla protein powder – we used whey protein, but you can use any kind. Protein powder obviously adds protein, but also sweetness. ground oat flour – ground oat flour is a whole grain and can easily be made by pulverizing oats in a food processor until flour-like. vanilla extract – adds great flavor!
Ingredient Swaps and Substitutions
The most obvious swap you can make in this recipe is nut butter. If you can’t do peanuts or don’t have peanut butter, try cashew butter or almond butter. While we prefer whey protein powder, any kind will work. You can even use a flavor such as chocolate. If you’re feeling lazy, you can turn your protein bars into protein balls instead! Simply use a 1 tablespoon cookie scoop to scoop batter into your hands and roll into balls.
Top Tips for Homemade Protein Bars
Use a good food processor – this has to be our #1 tip. A high-speed food processor is so important for not only pulverizing your dates but combining all of your ingredients into a smooth consistency.
Raw Organic Protein
Pure Whey Protein
Protein Powder
Organic Whey Protein
Organic Protein Powder
Consistency is key – all said and done, you’re looking to get a cookie dough-like consistency out of your batter. This is why this recipe calls for drippy peanut butter and honey. They will help your ingredients stick!
too dry: add more water too wet: add more oat flour
Any size pan works – don’t have a 9×13-inch pan? No worries! Since these are no-bake protein bars, you can use any size pan. Use a square pan or even 2 loaf pans. You can cut your bars smaller, longer, thicker, etc. The world is your oyster.
Optional Chocolate Topping
When there is an optional chocolate topping, the answer is always YES! All you need is 2 ingredients: chocolate chips and coconut oil. Melt the two together and mix until smooth. Then, pour on the top of your bars and use a spatula to spread it out evenly. Then, sprinkle on coarse sea salt. Let set in the freezer for 30 minutes to harden before slicing into bars!
Storage
Once your protein bars have been sliced and the chocolate has hardened, transfer into an airtight container or gallon-size plastic bag and store in the fridge for up to 7 days.
Freezer Instructions
We actually prefer to store homemade protein bars in the freezer because they last longer. Transfer sliced bars into a freezer-safe gallon-size bag and freeze for up to 3 months.
Protein Bar Recipes
3-Ingredient Cashew Date Bars PB Chocolate Chip Larabars Chocolate Coconut Energy Bars Monster Cookie Protein Balls Peanut Butter Protein Balls Homemade Granola Bars
