Makes: 16 bars Protein: ~12–15g per bar Net Carbs: ~3–4g per bar (depending on protein powder used)
Ingredients
- 1½ cups natural peanut butter (or almond butter), creamy and no-stir
- ⅓ cup honey or sugar-free maple syrup (for lower carbs)
- 1 tsp vanilla extract
- ½ cup chocolate protein powder (whey or casein works best)
- ¼ cup cocoa powder (unsweetened)
- 1 cup roasted peanuts, roughly chopped
- ¼ tsp salt
- Optional: 2–3 tbsp sugar-free chocolate chips or extra chopped nuts for topping
Instructions
- Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving some overhang for easy removal.
- In a large microwave-safe bowl, warm the peanut butter and honey together for 20–30 seconds until soft and easy to stir.
- Add vanilla extract, protein powder, cocoa powder, and salt. Mix until a thick, sticky dough forms.
- Fold in the chopped peanuts until evenly distributed.
- Press the mixture firmly and evenly into the prepared pan (use a spatula or the bottom of a glass to compact it well).
- Optional: Sprinkle extra chopped peanuts or sugar-free chocolate chips on top and press them in lightly.
- Refrigerate for at least 1–2 hours (or freeze for 30–40 minutes) until firm.
- Lift out using the parchment paper and cut into 16 clean squares.
Storage
- Keep in an airtight container in the fridge for up to 10 days.
- Can also be frozen for up to 2 months.
These bars are dense, chocolatey, packed with protein, and have that glossy, nutty look from your photo. Let me know if you want a lower-carb version or a different flavor (e.g. cookie dough or white chocolate).