Peanut Butter Cup Protein Bars
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Melt in your mouth peanut butter cookie dough, with a dreamy chocolate ganache topping, and protein “peanut butter cup” toppers! Gluten free and refined sugar free!
Serves: 12
Ingredients
- 1 cup Organic Creamy Peanut Butter – Georgia Grinders
- 3/4 cup Vanilla Protein Powder
- 1/3 cup Almond Flour
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Flour
- 2 tsp Pure Vanilla Extract
- 1 pinch Sea Salt
- 1/2 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia – Pascha Chocolate Co.
- 1/4 cup Coconut Cream
- 1/4 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia – Pascha Chocolate Co.
- 1 whole Honey Cinnamon Protein Bar – Rise
Process
- Make your protein PB cups. Melt chocolate and line the bottom of mini muffin liners. Rip your protein bar into 8 pieces and press into center, then top with remaining chocolate (see notes for homemade filling)
- Mix dough ingredients together, then press down into 8×8 dish lined with parchment paper
- Melt chocolate for ganache, then stir in coconut cream (just the thick part)
- Pour overtop your dough layer
- Cut your homemade PB cups into small pieces and sprinkle on top
- Refrigerate or freeze until ganache has set (~1hr)
- Slice and enjoy!
Notes
Can also make filling by mixing some creamy peanut butter with some protein powder, but make sure your chocolate is solid frozen before placing on top bottom layer
Ingredients
- 1 cup Organic Creamy Peanut Butter – Georgia Grinders
- 3/4 cup Vanilla Protein Powder
- 1/3 cup Almond Flour
- 1/3 cup Pure Maple Syrup
- 2 Tbsp Coconut Flour
- 2 tsp Pure Vanilla Extract
- 1 pinch Sea Salt
Ganache
- 1/2 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia – Pascha Chocolate Co.
- 1/4 cup Coconut Cream
Pb cups
- 1/4 cup 70% Cacao Organic Vegan Bitter-Sweet Dark Chocolate Chips with Organic Stevia – Pascha Chocolate Co.
- 1 whole Honey Cinnamon Protein Bar – Rise
Instructions
- Make your protein PB cups. Melt chocolate and line the bottom of mini muffin liners. Rip your protein bar into 8 pieces and press into center, then top with remaining chocolate (see notes for homemade filling)
- Mix dough ingredients together, then press down into 8×8 dish lined with parchment paper
- Melt chocolate for ganache, then stir in coconut cream (just the thick part)
- Pour overtop your dough layer
- Cut your homemade PB cups into small pieces and sprinkle on top
- Refrigerate or freeze until ganache has set (~1hr)
Notes
Can also make filling by mixing some creamy peanut butter with some protein powder, but make sure your chocolate is solid frozen before placing on top bottom layer