Vegan No Bake Protein Snickers Bars
APPROXIMATE MACROS per serving (16 bars)u003cbru003eu003cstrongu003ecalories:u003c/strongu003e ~284.5u003cbru003eu003cstrongu003eprotein:u003c/strongu003e ~11.4gu003cbru003eu003cstrongu003ecarbs:u003c/strongu003e ~15.8gu003cbru003eu003cstrongu003efat:u003c/strongu003e ~19.9g
Servings 16 servings
Calories 284kcal
Ingredients
- protein base: 1/2 cup gluten-free oat flour 1/4 cup almond flour 3 scoops vanilla protein powder (about 31g per scoop) 1/3 cup runny peanut butter 1 tbsp maple syrup 1 cup unsweetened dairy-free milk more dairy-free milk as needed, 1 tbsp at a time if too dry peanut butter caramel: 1 cup runny peanut butter 2 tbsp melted coconut oil 2 tbsp vanilla protein powder 1 tsp vanilla extract 2–3 tbsp maple syrup, to taste 1/2 cup chopped roasted peanuts chocolate topping: 2/3 cup vegan chocolate chips 1 tbsp coconut oil
Instructions
- make the protein base: in a bowl, stir together oat flour, almond flour, and vanilla protein powder. mix in the peanut butter, maple syrup, and 1 cup of dairy-free milk. if the dough is still too dry, add more milk 1 tablespoon at a time until a thick, spreadable consistency forms. press into a parchment-lined 8×8 pan.
- make the peanut caramel: whisk together the peanut butter, melted coconut oil, vanilla protein powder, vanilla extract, and maple syrup until smooth. top with chopped peanuts evenly over the protein base.
- freeze u0026 slice: place the pan in the freezer for 1 hour, until very firm. then slice into 12-16 bars.
- add chocolate topping: melt the chocolate chips with coconut oil until smooth. spoon or drizzle the chocolate over each sliced bar. refrigerate for 10–15 minutes until the chocolate firms up.
- store: keep bars in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.