These homemade chocolate peanut butter protein bars are like biting into a Reeses peanut butter cup!
3 Reasons You Should Try Making Your Own Homemade Protein Bars:
1. If you like the idea of protein powder but never really know quite what to do with it, this is the perfect way to use up some of that protein powder hanging out in the back of your kitchen cabinet.
2. Most packaged protein bars on the market these days are filled with processed ingredients such as isolated soy protein, maltodextrin, corn syrup solids, sucralose, and added sugar.
3. Ummmm… remember the part where I mentioned these bars taste like biting into a Reeses peanut butter cup?
It’s also much cheaper to make your own protein bars at home –
Just throw all of the ingredients together, and you end up with a whole batch of homemade protein bars for not much more than you would’ve paid for just one bar at the grocery store.
They can be gluten-free / dairy-free / egg-free / grain-free / soy-free / and oil-free
Avoid the unhealthy processed ingredients by making your own healthy chocolate protein bars at home.
You can use your favorite chocolate protein powder or experiment with other flavors as well.
If you aren’t into protein powder, these bars are also wonderful if made with 1/2 cup quick oats instead of the protein powder.
Although their protein count will not be as high, they will be just as delicious!
Chocolate Peanut Butter Protein Bars
Adapted from Black Bean Brownies
Chocolate Peanut Butter Protein Bars
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 3 tbsp cocoa powder
- 1/2 cup chocolate protein powder (70g)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 15 oz can black beans
- 1 tbsp pure vanilla extract
- 1/3 cup pure maple syrup, agave, or honey
- pinch stevia or 2 tbsp additional sugar (liquid or granulated)
- 1 tbsp milk of choice (omit if using liquid sweetener above)
- 1/4 cup peanut butter or allergy-friendly alternative
- 1/3 cup to 2/3 cup mini chocolate chips (not optional; omit at own risk)
Instructions
Preheat oven to 350 F and line an 8-inch pan with parchment (or grease very well). Drain beans and rinse them extremely well to get rid of any aftertaste. Combine all ingredients in a good food processor until completely smooth. (A food processor will yield a much better taste and texture, but you can use a blender if you keep this in mind.) Smooth batter into the prepared pan, scraping every bit from the processor. Use a second sheet of parchment to press down evenly – keep pressing down, making sure batter doesn’t go up the sides, and eventually it does spread to the edges of the pan. Bake 13 minutes on the center rack. They will look underdone, so take out and refrigerate the pan–loosely covered–overnight. This is my favorite trick to firm up baked goods while still retaining their moisture and not overcooking. The bars will be firm enough to cut by the next day, and you can top with more peanut butter if you wish.
Links Of The Day:
Flourless Chocolate Chip Cookies
Flourless Pancakes – 3 Ingredients
Leslie says
I’ve pinned this for later, I think when I start running again, these will be great as take alongs on races.
Shelly says
I LOVE your black bean brownies so I CAN’T WAIT to try these! What type of chocolate chips did you use? I plan on using the Enjoy Life GF =) I’m curious for the nutrition information.
Chocolate Covered Katie says
I also really like EnjoyLife (mini chips). However, for the nutrition facts I just wrote “dairy free chocolate chips” because I don’t think EnjoyLife is an option.
Heidi says
I never have protein powder at home so what could I substitute in for the protein powder in this recipe?
Chocolate Covered Katie says
Have you tried the original Black Bean Brownies recipe instead? It is very similar in taste and texture, but without the protein powder: https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/
Chocolate Covered Katie says
It is on my to-try list! 🙂
S says
There are lots of recipes for glutenfree/vegan monkey bread if you google… Lots of them with good reviews too, so…
Kate says
I made these last night and they were awesome! I don’t use protein powder, and couldn’t find one I liked at the store, so I put a half a cup of high-protein cereal in the food processor first until it got powdery. They tasted great and I ended up using a little bit less sweetener than was called for (in my case, maple syrup). So that might be one option for you….
Cathy says
What if I just have natural flavoured (aka no flavour) protein powder? Add more cacao and sweetener? But how much? For the rest this looks like an amazing recipe, Katy 😀
I’m excited to try it out, after you or someone else answers my questions of course haha 😛
Chocolate Covered Katie says
I’ve never tried it, but be sure to report back if you experiment. Edible experiments are the best kind.
Becky Przy says
These are ahhhmazing! I wanted to eat the entire bowl of batter! I used my vitamix and it blended perfectly. I also ended up using about 1/2 vanilla and 1/2 chocolate protein powder because that is what I had on hand. I omitted the chocolate chips as well and they still turned out very chocolately. Soooo good!
Chocolate Covered Katie says
Thank you so much for making them! I think you were the first 🙂
Katie@These Girls Do says
These look fab – looking forward to giving them a go! Anything with peanut butter is a winner for me…
Nina says
Wow! I just had my first bite. These are so good and I like knowing that they are not filled with a bunch of things I can’t even pronounce. Thanks CCK for another great recipe.
Becky Przy says
The taste fantastic w/o the chocolate chips!
Rachel says
These look great! I wonder if they would work with whey protein, though. My supermarket doesn’t carry plant-based protein powder and I’m worried these would be gloopy with whey.
Victoria says
Wondering how long will these last in the fridge? Thanks
Chocolate Covered Katie says
3-4 days, or you can freeze for about a month and thaw before eating.
Alice Kibling says
I froze mine individually in Saran type plastic wrap, then I could just grab & go on gym days, as my trainer stresses eating protein post workout. Thanks CCK . They are amazing!
Chocolate Covered Katie says
I don’t use protein powder much and so might not be the best person to ask, but I know readers seem to really like Vega. Philosophie is also good, if you can find it!
Mary @ LOVE the secret ingredient says
I’ve made a few batches of oat based protein bars recently, but I will have to try this! Who can resist a Reese’s??
Matea says
Yes; so much yes! Chocolate and peanut butter <3
Josie says
I love the Black Bean Brownies! Question: Do you you actually blend the chips with the batter? Then why not just use normal dark chocolate?
Cait says
I can’t say with 100% accuracy since obviously I’m not Katie, but in the photo in the blender, it looks like the chocolate chips are lying on top of an already blended recipe? So I’m guessing you either stir them in afterwards, or give a few quick pulses with the blender to mix them in. 🙂
Shannon says
OMG I made these last night and ate them this morning… so good!! I used Trutein chocolate peanut butter cup protein powder and maple syrup and regular sized chocolate chips (a handful – not exactly an accurate measurement haha).
I told my very picky 4 year old they were homemade chocolate bars and she ate 2 for breakfast. WOO HOO!!!!
Allison Parenteau says
I absolutely love these! They taste like brownies. I didn’t have chocolate chips or peanut butter. But low and behold they still turned out magnificent!!! Great recipe!!!
Jan P. J. says
These protein bars taste EXACTLY like fudge brownies!!! They are sooooo good! As I do not have a food processor, I chopped the beans and chocolate chips in a chopper and then threw everything in my stand-up mixer with the paddle attachment. It came out fine, but I think I may have baked them a little too long. I took the bars out of the oven and cooled them a little and then put them in the fridge overnight. When I cut them into bars after taking them out of the fridge, they crumbled quite a lot. But it is so worth it because it tastes so good! My family said the same. Thank you!
Chocolate Covered Katie says
I’ve never tried so really can’t say, but be sure to report back if you try 🙂
Chocolate Covered Katie says
Thank you so much for trying them!
Danai @ Living, Learning, Eating says
Those look amazing, peanut butter and chocolate are the best combination! I love baking and even making granola bars, but I’ve been wary of protein bars because I’m nervous about getting the right consistency – I’ll have to try this recipe, they look perfect!
victoria says
Just wanted to comment on an error I made that turned into what I think is a very good twist on this recipe! My kitchen timer wasn’t working, and I must have slightly under baked them (I noticed the dough was just so, so sticky while trying to press it into the pan!). What I ended up with was the most wonderful fudge topped with peanut butter. Better than any protein bar I have ever tasted, and you could easily pass it off as fudge. I added a little powdered sugar to the PB, which was nice. And as an aside, while I could taste the protein powder in the raw dough, after baking, the taste has vanished.
Isabella says
I think these are the most delicious thing I’ve made. I actually had to make TWO batches this week because my family and I devoured them. They really do taste like brownies and I think I am in love with them.
Cake Delivery in Hyderabad says
Amazing protein chocolate bars. I ts really worth to watch your blog. I wish to add these bars to my website.
Thanks for sharing..
ajdb says
Can i use soy flour instead of the protein powder?
Chocolate Covered Katie says
You can always experiment!
Grace says
These are so delicious! We never have protein powder in the house, so I blended GoLean cereal in the food processor until it was powdery. Perfect post workout snack. 🙂
Courtney says
These are delicious! I’ve had a hard time sharing them with the rest of the family– I just want to stash them away for myself. 🙂
Katja says
Made them without the chocolade chips and salt, because I topped them with roasted salted chopped peanuts.
So good, I had to hide them from myself.
Linda Wilson says
Hi Katie,
I just want to tell you how much I appreciate you sharing all your delectable baked treat recipes with the public. Your time and commitment to us, the viewers and receivers, is precious to me, and I just wanted to tell you that. I am so happy to have recipes come to my inbox of delicious sweets, that are vegan and many times grain-free and raw, which are so wonderful for my health. Your sweet spirit and love of baking healthy sweets to share with others radiates through your posts. Just want to say that I absolutely admire you and have a lot of respect for you. Keep on doing what you are doing because you are cherished for it!
With Love, Linda
Maria says
I only had kidney beans, so used them for the recipe. They still turned out delicious!
Alice Kibling says
I’ve made these once & they came out very nice..this time I’d like to use my own cooked black beans & am uncertain what quantity would be correct. Can you help me on this? I have your cookbook and have been pleasantly surprised with everything I’ve made thus far!
Unofficial CCK Helper says
It would still be the same amount. There are around 1 1/2 cups cooked beans in a can. Hope that helps!
Lulu says
So, these are amazing. My midday snack game has been revolutionized!! I used vanilla protein powder and added a peanut butter swirl.
Liz says
I have used chick peas and refried beans with green chilies (what I had on hand!) instead of black beans for CCK’s brownie recipe and they all taste great. I imagine you can do the same for the protein bars too..
Shannon says
I have made this recipe twice now and my best advice is…make a double batch! They are delicious and freeze beautifully.
Faiza says
Hi, can we replace black beans with anyother ingredients ir skip it altogether?
Sara Taylor says
Do you use salted or unsalted peanut butter in this and other recipes?
Christina Jordan says
Hi Katie,
When you label something as “not optional/omit at your own risk” is that just your preference or will it somehow change the recipe and cause it to be a disaster? For instance the chocolate chips in this recipe, I feel like omitting them would just make the bars less sweet, no? Just wanted to confirm before having a disaster in my kitchen!
Thanks! 🙂
Julie Dove says
It won’t taste good without.
Amy Green says
These taste beyond awesome!!! Even after being I’m the fridge all night the middle was too gooey to cut. i baked them again with the same result. Any tips for avoiding this next time? I didn’t use any subs.
Jason Sanford says
Hi! Is your oven calibrated? That or so many other things (such as climate or elevation) could cause them to need to be baked maybe just a little longer. I would recommend just baking longer next time 🙂
Shannon says
Wanting to try these. If subing oats for powder do you need to blend the oats first? Is it half cup oats or half cup blended oats?
Thanks!
Jason Sanford says
Might just be easier to use this recipe instead 🙂
https://chocolatecoveredkatie.com/2012/09/06/no-flour-black-bean-brownies/
mary jo says
I really want to try these wonderful looking bars, but i’m on keto and can’y have the beans you think this would work to sub sour cream?
Jason Sanford says
Not the same thing, but maybe try this recipe instead (the keto options for flour, sugar, and yogurt) and replace some of the flour with cocoa? If you experiment, be sure to report back! https://chocolatecoveredkatie.com/2018/03/05/ryan-reynolds-blondies/
Veronika says
Hi, what could I use instead of black beans please? How about chickpeas?
Thank you!:)
Jason Sanford says
You never know unless you try, but be sure to report back if you experiment. I think it should work 🙂
Daniel Asmus says
We absolutely love these, and have made them several times now….
HOWEVER! The raw form may very well be the stickiest substance known to man!! 😂 i mean, this stuff laughs in the face of silicone.
But while you might swear and curse while scooping and spreading this, possibly throwing the spatula at the wall (never to get it Down again), you absolutely will get hooked, and make these again (when the rage has subsided).