Chewy, sweet, with a sticky glossy protein raspberry “icing” on top, these peanut butter protein bars are so incredibly satisfying. A protein bar with all of the flavour, a texture you’ll find hard to rival and none of the more questionable ingredients that you’d find on a packet!
I’m not usually a fan of protein bars with fruity flavours but the combination of peanut butter and raspberry “jelly” is just a classic and remains one of my all time favourites. I wasn’t much of a PB fan as a kid but I can only remember that solid PB, the kind laden with sugar and oil and god only knows what else. Meridian’s nut butters are made just of nuts, and peanut butter has to be my favourite. I go back to it again and again. I was strictly paleo for all the wrong reasons and had cut out peanut butter from my diet for WAY too many years. I’m making up for lost time now with all the peanut butter treats I can get my hands on!
These bars are quite high in fat thanks to the addition of the coconut butter. Although I’m not a fan of using the term “good” or “bad” when it comes to food…it is the “good” type of fat… the body loving nourishing kind of fat, made up medium chain fatty acids that have been shown to help boost metabolism.
With ample protein and a low amount of carbs, these make for an awesome substantial meal replacement, best devoured of an evening as opposed to post workout when you should keep your fats to a minimum. The reason being is that you want you digest your carbs and protein relatively quickly for optimal muscle protein synthesis. Delayed digestion means delayed fuel for growth!
As a snack even half of one of these is pretty darn satisfying but I was never the kind to eat half of a bar and put it to one side. A wholesome treat made of wholefood ingredients…that tastes SO DAMN GOOD! Better than any shop bought protein bar but I am biased…
Let me know if you make them, take a snap and tag me on Instagram @PeachyPalate
Peanut Butter and Jelly Protein Bars
Prep Time: 20 minutes
Keywords: blender dessert snack gluten-free grain free paleo sugar-free vegetarian peanut butter
Ingredients (12 hunky bars)
- 250g (1 cup) Smooth Peanut Butter
- 1 tsp vanilla powder or vanilla extract
- 1 cup (250g) Pulsin Whey Protein
- 1/2 cup (125ml) warm water + 2 -3 tbsp (as needed)
- 1/2 cup (90g) pitted Medjool dates
- 1/4 cup (110g) coconut butter
- 1/4 cup (55g) coconut oil
- 10 drops liquid stevia
For the Icing
Blend together peanut butter, vanilla and Medjool dates to a smooth paste in a food processor or high speed blender.
Melt coconut butter and oil and allow to come to room temperature.
Add water to the nut butter mixture and blend to combine.
Next add your protein powder, process until evenly distributed…
Finally add your melted coconut butter and oil mixture and process to combine. You may need a little more water to bring the mixture together; add 1/2 tbsp of WARM water a time as necessary. You should have SLIGHTLY sticky fudge like consistency.
Place mixture in a square 8 inch tray, 9 * 5 also works well. Spread evenly with the back of a spoon ensuring it’s well compacted.
Place in the fridge to firm up for four hours or overnight.
Slice into 12 bars.
Mix together all icing ingredients.
Place 1 -2 tsp of the icing on top of each bar. Sprinkle with cacao nibs and coconut.
Store in the fridge for a couple of weeks in a seal tight container or the freezer for up to one month.