Peanut Butter and Chocolate Chip Protein Bars

proteinbars

Protein was never something I really thought about much, let alone if I was getting enough. As I eat fish and eggs, I just assumed that my body had what it needed. It was only when I started following a workout plan that I looked at increasing my protein intake as a friend suggested and I instantly felt more energised and less hungry all the time. As I have started paying more attention to fuelling my workouts and recovering with protein and good carbs, I’ve begun to experiment with high protein recipes. When I visited New York I discovered Quest bars and really wanted to make something similar. 

These chocolate chip peanut butter bars are a real afternoon treat and the perfect fuel for an intense gym session. They’re best kept in the fridge, wrapped individually in silver foil for a grab-and-go snack!

5.0 from 1 reviews
Peanut Butter and Chocolate Chip Protein Bars
 
Prep time
Total time
 
Serves: 6
Ingredients
  • ½ cup oats
  • 2 tbsp maple syrup
  • 2 tbsp natural peanut butter (I use meridian)
  • 3 scoops protein powder of choice (I used a pure grass-fed whey protein)
  • A good pinch of salt
  • 50g dark chocolate, at least 70%
Instructions
  1. Line a Loaf tin with cling film
  2. Blitz the dark chocolate in a food processor until it forms small chunks and set aside
  3. Place the oats in the food processor and blitz until they form a fine powder/flour
  4. Add all of the other ingredients except the chocolate and process until smooth
  5. Fold in the dark chocolate and press the mixture into the lined tin, spreading the top until even (you can use the back of a spoon dipped in boiling water if it is hard to spread)
  6. Set in the fridge for an hour and then cut into 6 individual bars

 

2 Comments

  1. Roanna Doleman March 7, 2016

    definitely trying these!

    Reply
    • the clean diary March 19, 2016

      I hope you like them!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: