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So often we don't know what to snack on to carry us through the day. I'm a huge fan of filling, delicious and nourishing snacks. Protein bars are a common one for me to turn to as a quick grab and go option, however they can be quite costly, high in calories and limiting when you need to consider dietary preferences. These 5 ingredient protein bars are super quick to make, tasty and work out to be about 60c per bar!
No Bake Protein Bars
Makes 8 bars
Ingredients- Cookie Dough Flavour
30g coconut flour or almond flour (coconut flour used in the photos for this blog)
70g Bulk Nutrients Cookies and Cream WPC OR Vanilla Maple Earth Protein Powder (can use another brand to preference)
85g smooth peanut butter, no added sugar or salt (Can also use cashew or almond butter, for allergy-free try sunflower butter)
1/4 cup sugar-free maple syrup
25g mini/baking chocolate chips (can sub biscuit pieces too!)
Optional: vanilla essence, cinnamon powder.
Ingredients- Peanut Butter Banana Flavour
30g coconut flour or almond flour (coconut flour used in the photos for this blog)
70g banana flavoured protein powder
85g smooth peanut butter, no added sugar or salt (Can also use cashew or almond butter, for allergy-free try sunflower butter)
1/4 cup sugar-free maple syrup
25g mini/baking chocolate chips
Method
This cookie dough protein bar recipe is so quick and simple- one bowl, five minutes and no baking! Here is how to make them:
1. In a large bowl stir all ingredients together to form a cookie dough. Start with the dry ingredients – protein powder and coconut/almond flour– before adding peanut butter and maple syrup. Then, fold through your chocolate chips. The dough can be a little crumbly, so sometimes it helps to pressed together with your hands to soften.
2. Line a 15cm x 15cm pan with baking paper. Transfer the dough to your pan, smooth it out and refrigerate for about 1 hour.
3. After it has set, cut into bars. Keep stored in the fridge, in an air-tight for up to 1 week. That's it! They're ready to eat immediately, but often taste better the next day on.
Nutrition Information- per bar (using WPC, peanut butter and coconut flour)
142 Cal | 10.3g Protein | 7.8g Total fat | 2.5g Saturated Fat | 5.9g Carbohydrates
Recipe Notes:
Protein powders: You can use whey protein, vegan/plant-based protein powders- all work. The flavours of course can vary, but the main difference with plant-protein powders is you may need to add more peanut butter or maple syrup so it is less dry of a dough. Generally for the cookie dough flavour, cookies and cream, vanilla and maple flavours work best.
Flours: I've used almond or coconut flour for these before. Please do not use normal flour as this needs to be baked to be safe to consume.
Peanut butter: As noted, you can also use almond or cashew butter- both are delicious, but I've opted for peanut butter as it's cheaper. Allergy-friendly/school-friendly options include sunflower or chickpea butter.
Maple syrup: You can sub any sweetener you would like for this!
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