Homemade Protein Bars
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 16 1x
- Category: Snack
Ingredients
Scale
- 5 Medjool dates (pitted)
- 1 cup all-natural drippy peanut butter
- 1.5 cups ground oat flour
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 1/2 cup vanilla whey protein powder
- Pinch of salt
- 1/4 cup water (adjust as needed)
**Optional Topping:**
- 3/4 cup dark chocolate chips
- 2 teaspoons coconut oil
- Coarse sea salt (to taste)
Instructions
- Start by lining a 9×9-inch or 9×13-inch baking dish with parchment paper. Any size works, but smaller dishes mean thicker bars.
- In a high-speed food processor, combine dates, peanut butter, oat flour, honey, vanilla extract, and protein powder. Process until smooth, adding water as needed until you get a cookie dough-like consistency.
- Transfer the dough into the prepared baking dish and press it evenly.
- For the chocolate topping, melt dark chocolate chips and coconut oil together, then pour over the bars. Sprinkle with coarse sea salt.
- Freeze the bars for 30 minutes to an hour until the chocolate sets.
- Once set, slice and store in the fridge for up to 7 days or freeze for up to 3 months.
Notes
- Ensure your Medjool dates are soft for easy blending.
- Opt for drippy peanut butter for best results.
- A high-speed food processor ensures a smooth consistency.
- Use any size pan you have on hand.
- Adjust water or oat flour to achieve the right consistency: more for dry, less for wet.
