Peanut Butter and “Jelly” Protein Bars

Bar Ingredients

  • 250g (1 cup) Smooth Peanut Butter
  • 1 tsp vanilla powder or vanilla extract
  • 1 cup (250g) Whey Protein Concentrate
  • 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

Icing Ingredients

The only time I’m a fan of fruit flavoured treats is when it’s combined with one of my favourite nut butters. Peanut butter and “Jelly”…is such a classic combination.

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!

PB and Jelly Protein Bars 2                  PB and Jelly Protein Bars 7                  PB and Jelly Protein Bars 9

Instructions

  1. Blend together peanut butter, vanilla and Medjool dates to a smooth paste in a food processor or high speed blender.
  2. Melt coconut butter and oil and allow to come to room temperature.
  3. Add water to the nut butter mixture and blend to combine.
  4. Next add your protein powder, process until evenly distributed.
  5. 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.
  6. Place mixture in a square 8 inch tray, 9 x 5 also works well. Spread evenly with the back of a spoon ensuring it’s well compacted.
  7. Place in the fridge to firm up for four hours or overnight.
  8. Slice into 12 bars.
  9. Mix together all icing ingredients.
  10. Place 1 -2 tsp of the icing on top of each bar. Sprinkle with cacao nibs and coconut.
  11. Store in the fridge for a couple of weeks in a seal tight container or the freezer for up to one month.

PB and Jelly Protein Bars 6

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