Chewy, satisfying, and packed with plant-based protein, these no-bake peanut butter protein bars are my go-to snack when I need a quick energy boost. I love how they’re made with just a handful of clean ingredients, requiring no baking and barely any prep time. Whether I’m on the go, post-workout, or simply craving something a little sweet yet healthy, these bars always hit the spot. Plus, they’re naturally vegan, keto-friendly, gluten-free, and free of refined sugar.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup natural peanut butter (smooth or crunchy)
1/2 cup maple syrup or keto syrup (for low-carb option)
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups almond flour
1/4 cup protein powder (plant-based or whey, unsweetened)
1/4 cup sugar-free chocolate chips (optional)
Directions
In a large mixing bowl, I combine the peanut butter, syrup, vanilla extract, and salt. I stir everything together until smooth.
I add the almond flour and protein powder, mixing until a thick dough forms.
If I’m including chocolate chips, I fold them in gently at this stage.
I line an 8×8-inch baking pan with parchment paper and press the mixture firmly and evenly into the pan.
I refrigerate the pan for at least 1 hour so the bars can firm up.
Once chilled, I slice the mixture into 10 to 12 bars and store them appropriately.
Servings and timing
This recipe yields 12 bars, depending on how I slice them. It takes about 10 minutes to prepare and 1 hour to chill. The total time needed is approximately 1 hour and 10 minutes. Each bar contains around 210 kcal.
Variations
When I want to switch things up, I swap the peanut butter for almond butter or cashew butter. For extra crunch, I add chopped nuts or sunflower seeds. Sometimes, I stir in shredded coconut or dried fruit for more texture and flavor. I also like using chocolate protein powder for a rich twist or sprinkling flaky sea salt on top before chilling.
Storage/Reheating
I keep these bars in an airtight container in the refrigerator, where they stay fresh for up to one week. For longer storage, I freeze them—separating layers with parchment paper to prevent sticking. When I’m ready to enjoy one, I let it thaw at room temperature for 10-15 minutes. No reheating needed since they’re no-bake.
FAQs
Can I use a different type of flour instead of almond flour?
Yes, I can use coconut flour, but I reduce the amount since it’s more absorbent. Oat flour might work too, though it changes the texture slightly.
Do I have to use protein powder?
No, the recipe works without it. I sometimes replace it with more almond flour or ground flaxseed if I want to skip the protein powder.
Are these bars safe for kids?
Absolutely. As long as there are no nut allergies, kids can enjoy these bars as a healthy snack. I often make them without protein powder for little ones.
How do I make these bars nut-free?
I swap the peanut butter for sunflower seed butter and use oat flour or a nut-free protein powder to make them safe for nut-free diets.
Can I use flavored protein powder?
Yes, I sometimes use vanilla or chocolate-flavored protein powders for extra taste. I just make sure they’re not overly sweetened, as it can throw off the balance.
Conclusion
These no-bake peanut butter protein bars are a staple in my meal prep routine. They’re incredibly easy to make, packed with nourishing ingredients, and adaptable to whatever I have on hand. Whether I need a snack for the gym, work, or travel, these bars give me the fuel I need without sacrificing flavor or nutrition. I always make a batch at the start of the week—and they never last long.
Recipe:
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No-Bake Peanut Butter Protein Bars
- Total Time: 1 hour 10 minutes
- Yield: 12 bars
- Diet: Vegan
Description
Chewy, satisfying, and naturally vegan, these no-bake peanut butter protein bars are made with clean ingredients and packed with plant-based protein. Perfect for a quick snack, post-workout fuel, or a healthy treat on the go.
Ingredients
1 cup natural peanut butter (smooth or crunchy)
1/2 cup maple syrup or keto syrup
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups almond flour
1/4 cup protein powder (plant-based or whey, unsweetened)
1/4 cup sugar-free chocolate chips (optional)
Instructions
- In a large mixing bowl, combine the peanut butter, syrup, vanilla extract, and salt. Stir until smooth.
- Add the almond flour and protein powder. Mix until a thick dough forms.
- If using chocolate chips, gently fold them into the dough.
- Line an 8×8-inch baking pan with parchment paper and press the mixture firmly and evenly into the pan.
- Refrigerate the pan for at least 1 hour to allow the bars to firm up.
- Once chilled, slice into 10 to 12 bars and store appropriately.
Notes
Swap peanut butter for almond or cashew butter as desired.
For added texture, mix in chopped nuts, seeds, coconut, or dried fruit.
Use flavored protein powders like chocolate or vanilla for a twist.
Store in an airtight container in the fridge for up to one week or freeze for longer storage.
Let frozen bars thaw at room temperature for 10–15 minutes before eating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 210
- Sugar: 4g
- Sodium: 90mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
