Delicious, soft and healthy homemade vegan recipe for Chocolate and Peanut Butter Protein Bars frosted with a smooth layer of peanut butter and coconut oil


Bottom layer:
1/2 cup dry roasted peanuts, lightly salted
1/2 cup natural chunky peanut butter
1/2 cup almond milk
1/4 cup coconut oil, melted over medium-low heat
1 teaspoon vanilla
1 1/2 cups vegan chocolate protein powder (without whey)
1/3 cup cocoa powder

Top layer:
1/4 cup natural crunchy peanut butter
2 tablespoons almond milk
1 tablespoon coconut oil
1 teaspoon vanilla
pinch of sea salt

How to
Line a 20 × 20 cm pan with parchment paper and lightly grease with sesame oil.

In a food processor, grind the peanuts into a fairly fine powder, but stop pulsing before they turn into a paste. Add the peanut butter, almond milk, coconut oil and vanilla, and process until the mixture is well blended. Now add the protein powder and cocoa and process until the mixture comes together. Add a bit more almond milk if the mixture is too dry. Transfer to the prepared pan, and using a piece of parchment paper, press down firmly to evenly distribute. Place in the freezer until the top icing layer is ready.

To make the top layer, combine the peanut butter, almond milk and coconut oil in a small saucepan. Stir over medium-low heat until the mixture is smooth. Stir in the vanilla and salt, and immediately pour over the bottom layer and spread evenly. Place the bars back in the freezer until well set.

Lift the bars out of the pan using the edges of the parchment paper and transfer to a cutting board. Cut into small squares or 12 4-inch bars. These store well in the refrigerator in a well-sealed container for at least a week, or longer in the freezer.

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Lisa’s Vegetarian Kitchen (Lisa’s Vegetarian Kitchen) / CC BY 2.5