No-Bake Peanut Butter Bars

Since my High-Protein Chocolate Chip Cookies (also gluten-free) recipe was such a hit, I wanted to share a recipe that also uses protein powder and peanut butter to provided sustained energy on busy days! Using only 10 gluten-free ingredients, No-Bake Peanut Butter Bars are an easy, high-protein snack or breakfast on-the-go.

Vegan protein comes from:

• Protein Powder For this recipe, I used Garden of Life Smooth Vanilla Organic Plant Protein, which I’ve been testing with a lot baking recipes recently. I like it because it has an easy-open bag and subtle but not too sweet flavor. You want the other ingredients to be the star! Other protein powders would also work in this recipe, like a caramel or chocolate-flavored kind.
• Hemp Seeds Provide a nice crunch and nearly as much protein as animal sources– about 11 grams per serving! Hemp seeds are also a great addition to toast or oatmeal, but in desserts I think they’re a nice gluten-free alternative to rice crisps. If you want your No-Bake Peanut Butter Bars smooth, omit the hemp seeds and add another 2 tablespoons of flour instead.
• Peanut butter is a vegan protein powerhouse with a tons of minerals and healthy fat as well! I would recommend using a peanut butter like this one, which doesn’t have any added oils. Peanuts already create oil that separates to the top of natural peanut butter containers. Some conventional brands of peanut butter add soybean or palm oil to prevent this– but runny peanut butter actually works best for this recipe.

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Ingredients

• 1 + 1/4 cup coconut flour (if using regular flour, only use 1 cup)

• 1/2 cup protein powder

• 4 tablespoons hemp seeds or other seed-y grain

• 1 teaspoon cinnamon

• 1/2 cup peanut butter

• 1/4 cup maple syrup

• splash of dairy-free milk

• 1 cup dark chocolate chips

• 1 teaspoon coconut oil or vegan butter

• pinch of sea salt

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Directions

• In a large bowl, mix coconut flour, protein powder, cinnamon and hemp seeds. Additional dry ingredients like hemp seeds are optional, but they add a nice crunch.
• Add peanut butter and maple syrup into the same bowl, mixing everything until well-combined. The texture should be like play-dough, but not leave crumbs or dry powder behind. Use dairy-free milk if necessary.
• Scoop mixture out onto pan. Using the bottom of a cup or spoon, spread and evenly press down peanut butter base.
• Next, place pan in the freezer to firm up.
• On a medium-hot stove, melt chocolate chips and coconut oil or vegan butter. Be patient and stir often.
• When the chocolate is completely smooth, take pan out of freezer and pour melted chocolate on top.
• For a fancier touch, sprinkle sea salt on top of chocolate layer. Mini-marshmallows, peanuts or mini M&M-style candy would also look great!
• Place in freezer again for at least 30 minutes.
• Cut as desired, and continue storing in freezer or the coolest spot in your fridge.

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