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+ servings
peanut butter protein bars.
4.67 from 21 votes

Homemade Protein Bars

These peanut butter protein bars are seriously the best homemade protein bars! Naturally sweetened and made with simple ingredients, this recipe is easy to make and cheaper than store-bought protein bars!
Prep 1 hour
Cook 0 minutes
Total 1 hour
Fat 8
Carbs 25
Protein 6
Yield 16

Ingredients

Optional Topping

Instructions

  • First, line either a 9x9-inch baking dish or a 9x13-inch baking dish with parchment paper. Really any size will work, but the smaller the dish, the thicker the bars will be.
  • Next, place Medjool dates, peanut butter, oat flour, honey, vanilla extract, and protein powder into a high-speed food processor.
    a food processor filled with ingredients for a peanut butter protein bar.
  • Process on high for 2-3 minutes, stopping to scrape the sides as needed.
  • Add water by the tablespoon and continue to process on high until a cookie dough-like batter has formed and the Medjool dates have disappeared into the dough. You want your batter to be able to hold shape and be similar to cookie dough, but not be too runny. This is all dependant on how drippy your peanut butter is. You may need to use less than 1/4 cup or more than 1/4 cup of water. 
    Making homemade peanut butter in a food processor to use as an ingredient for protein bars.
  • Once your dough has formed, transfer it into a parchment-lined 9x9-inch square baking dish (for thicker bars) or a 9x13-inch baking dish (for thinner bars). Either work! Set aside.
  • Prepare chocolate topping by placing dark chocolate chips and coconut oil into a microwave-safe bowl. Microwave in increments of 15 seconds and stir until melted.
    a person drizzling chocolate over a peanut butter protein bar in a pan.
  • Pour chocolate topping onto protein bars and use a spatula to evenly spread it out. Then, sprinkle on coarse sea salt.
  • Place bars into the freezer to set for 30 minutes to an hour or until the chocolate has fully hardened.
  • Slice and store in the fridge for up to 7 days or in the freezer for up to 3 months.

Tips & Notes

  • This recipe was updated on January 16, 2021. Click HERE for the original recipe. 
  • Medjool Dates: make sure your Medjool dates are soft or they will not break down. If your dates are hard, you can soak them in hot water to soften them.
  • Peanut butter: the peanut butter we used was very drippy. We suggest using the following brands: Kirkland, Smucker's All-Natural, or Good and Gather All Natural.
  • Nutrition information does not include chocolate topping.
  • Use a good food processor - this has to be our #1 tip. A high-speed food processor is so important for not only pulverizing your dates but combining all of your ingredients into a smooth consistency.
  • Any size pan works - don't have a 9x13-inch pan? No worries! Since these are no-bake protein bars, you can use any size pan. Use a square pan or even 2 loaf pans. You can cut your bars smaller, longer, thicker, etc. The world is your oyster.
  • Consistency is key - all said and done, you're looking to get a cookie dough-like consistency out of your batter. This is why this recipe calls for drippy peanut butter and honey. They will help your ingredients stick!
    • too dry: add more water
    • too wet: add more oat flour

Watch it

Nutrition Facts

Calories: 199kcal | Carbohydrates: 25g | Protein: 6g | Fat: 8g | Fiber: 2g | Sugar: 13g