Pb&J Brownie Protein Bars
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These Pb&j brownie bars are to satisfy all your cravings with so many layers of textures and flavors in each bite! Peanut butter & jelly, plus a brownie base, plus a sea salted dark chocolate coating?
And it’s high protein, gluten & dairy free! . . I used my favorite clean ingredient protein powder from Just Ingredients here.
No fillers or gums, and great taste. Code colleenF10 saves you site wide at checkout!
Key Ingredients
- Medjool dates – create a fudgey, dough-like brownie texture. They also add sweetness while being high in multiple nutrients including potassium and magnesium, too
- Almond flour – grain free flour to help bind the stickiness of the dates together into a brownie dough
- Chocolate Protein Powder – adds to the fudgey taste while also boosting the protein intake
- Cocoa Powder – a staple for a rich, chocolate brownie base
- Peanut Butter – you can’t have pb&j anything with a good thick peanut butter layer. I always opt for organic peanut butter, since peanuts are a heavily sprayed GMO crop
- Vanilla protein powder – very add to add into the creamy peanut butter base without overpowering that peanut butter flavor
- Raspberries – homemade jam allows for the jam layer to freeze fully, where as store bought jam, while still a delicious substitute here, doesn’t freeze fully making for a slightly messier treat
Why You’ll Love These Pb&J Brownie Bars
- They’re completely no bake
- They satisfy your sweet, salty, smooth, and crunchy cravings all in one bite
- They’re gluten free, refined sugar free, and can be made completely dairy free
- You get a boost of protein with each bar
Serves: 12
Ingredients
Brownie Base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 2 Tbsp Pure Maple Syrup
- 3 Tbsp Chocolate Protein Powder, *
- 2 Tbsp Cocoa Powder
- 1 tsp Pure Vanilla Extract
Peanut butter filling
- 1/2 cup Creamy Peanut Butter
- 1/3 cup Vanilla Protein Powder, *
- 2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil, melted
- 1/2 tsp Vanilla Extract
Jelly
- 1 1/4 cup Raspberries, Frozen
- 1 Tbsp Arrowroot Flour
- 1 Tbsp Water
- 1 whole Collagen, 1 scoop. Optional*
Coating
Process
- Process brownie ingredients together until smooth
- press down in 9×5 loaf tin lined with parchment paper & set in freezer
- Make jam by warming & muddling berries (any berries are fine) on stovetop until mashed
- Add collagen and whisk until dissolved
- Mix arrowroot and water in a small bowl until dissolved, then add to berries. It will thicken. set aside to cool
- Make peanut butter filling by combing all ingredients together until smooth. Press down on top of brownie layer
- Then pour berry mixture on top and place in the freezer for 1-2 hours
- Melt chocolate & coconut oil. You’ll have excess, but you need it deep enough to coat your bars
- From your loaf tin slice into 6 long bars or 12 small ones, and dip each in melted chocolate, then onto parchment paper
- Place in the freezer another 5 minutes until chocolate has hardened, then enjoy!
- Keep in the fridge or freezer
Variations for Dietary Preferences
- Peanuts – can sub for almond butter or sunbutter
- Almond flour – can sub for oat flour in the brownie base
- Coconut oil – can sub for another neutral oil, such as algae oil or avocado oil
- Homemade raspberry jam – can easily use store bought jam of choice. Just note it may not freeze fully, and makes for a little messier slicing, but still absolutely delicious
Notes
If you don’t want to use protein powder you can use more cocoa powder in place of chocolate protein, and oat or almond flour in place of vanilla Can omit collagen if you’d like. It won’t affect the texture
If you make these Pb&J brownie bars leave a comment below letting me know how you liked them! Or tag me on your social media channels so I can see the finished product!
Ingredients
Brownie Base
- 8 whole Medjool Dates
- 1/2 cup Almond Flour
- 2 Tbsp Pure Maple Syrup
- 3 Tbsp Chocolate Protein Powder *
- 2 Tbsp Cocoa Powder
- 1 tsp Pure Vanilla Extract
Peanut butter filling
- 1/2 cup Creamy Peanut Butter
- 1/3 cup Vanilla Protein Powder *
- 2 Tbsp Pure Maple Syrup
- 1 Tbsp Coconut Oil melted
- 1/2 tsp Vanilla Extract
Jelly
- 1 1/4 cup Raspberries Frozen
- 1 Tbsp Arrowroot Flour
- 1 Tbsp Water
- 1 whole Collagen 1 scoop. Optional*
Coating
- 2 cups Dark Chocolate you’ll have leftover
- 1 Tbsp Coconut Oil
Instructions
- Process brownie ingredients together until smooth
- press down in 9×5 loaf tin lined with parchment paper & set in freezer
- Make jam by warming & muddling berries (any berries are fine) on stovetop until mashed
- Add collagen and whisk until dissolved
- Mix arrowroot and water in a small bowl until dissolved, then add to berries. It will thicken. set aside to cool
- Make peanut butter filling by combing all ingredients together until smooth. Press down on top of brownie layer
- Then pour berry mixture on top and place in the freezer for 1-2 hours
- Melt chocolate & coconut oil. You’ll have excess, but you need it deep enough to coat your bars
- From your loaf tin slice into 6 long bars or 12 small ones, and dip each in melted chocolate, then onto parchment paper
- Place in the freezer another 5 minutes until chocolate has hardened, then enjoy!
- Keep in the fridge or freezer
Notes
If you don’t want to use protein powder you can use more cocoa powder in place of chocolate protein, and oat or almond flour in place of vanilla Can omit collagen if you’d like. It won’t affect the texture.