Vegan Peanut Butter Protein Bars

Get ready to enjoy these delicious Vegan Peanut Butter Protein Bars. Made using just 8 simple ingredients and requiring no baking, these bars are a delicious blend of flavours and make the perfect nutritious snacks. You'll love the layers of creamy peanut nougat and decadent peanut butter caramel, all wrapped up in chocolate. Whether you're on a vegan or gluten-free diet or simply want a tasty and wholesome snack, these protein bars are delicious and will keep you full. Let’s have a look at how to make them.

What do you need?

For the nougat
- 300 g peanut butter, smooth or crunchy
- 120 ml pure maple syrup
- 240 ml soy milk, or other non-dairy milk
- 1 tablespoon vanilla extract
- ½ teaspoon sea salt
- 150 g vanilla vegan protein powder
- 30 g ground flaxseeds

For the peanut butter caramel
- 150 g natural peanut butter, crunchy
- 150 ml pure maple syrup
- ½ teaspoon sea salt

For the coating
- 250 g vegan dark chocolate

Now let’s make them

1. First, add all the wet ingredients to a large bowl or stand mixer. The wet ingredients include peanut butter, maple syrup, non-dairy milk, and vanilla.

2. Using a hand-held mixer or stand mixer, whisk the ingredients together until smooth and creamy.

3. Next add in the salt and slowly start adding in the vegan protein powder, a few tablespoons at a time. Whisk in between each batch to incorporate the powder into the wet ingredients.

4. Lastly, add the ground flaxseeds and blend again until fully mixed. The mixture will become quite thick and sticky.

5. For the next part, it's super important to line your cake pan with baking paper. Without it, it will be difficult to remove the bars from the pan once they've been set. Transfer the nougat to the pan.

6. Place a large sheet of baking paper on top of the nougat and use your hands to spread the mixture out evenly into the corners of the pan.

Time to make the peanut butter caramel

7. Add the peanut butter, maple syrup, and sea salt to a heat-resistent bowl and heat the ingredients over a double-boiler. Create a double boiler by simmering water in a saucepan and placing the bowl with the ingredients on top. The steam that rises will gently melt the ingredients in the bowl.

8. Whisk the caramel until smooth and add it to the lined cake pan on top of the nougat. Smooth it out with a spoon or spatula and place it in the freezer to set completely for 4 hours.

9. Once the bars have completely set, carefully lift them out of the tin. Use a warm sharp knife to cut them into bars.

10. Melt the chocolate and carefully dip the bars in it to coat them evenly. Set them on a tray lined with baking paper and place them in the fridge to set before digging in!


You can also make these with Whey Protein Concentrate or Whey Protein Isolate in Vanilla flavour instead of vegan protein.