Description
Peanut butter and jelly protein bars are a fun twist on the classic PB&J sandwich! This high protein snack is so delicious, it tastes like a high protein dessert. The easy 10 minute recipe is vegan, dairy-free, gluten-free, and grain-free. These homemade pb&j protein bars are topped with white chocolate and freeze-dried fruit. They’re rich, creamy, sweet and salty, yet tart and fruity!
Ingredients
Scale
- 1 cup peanut butter
- 1 and 1/4 cup PB blueberry protein powder (or berry protein powder)
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup white chocolate chips
- 1/3 cup freeze-dried fruit (i.e. blueberries and strawberries)
Instructions
- In a bowl, add peanut butter, protein powder, maple syrup, vanilla extract, and salt. Mix together until a dough forms.
- Line a loaf pan OR an 8×8-inch square pan with parchment paper. Firmly press the dough across the bottom of the pan. A loaf pan will create thick bars, while an 8×8-inch pan will create thin bars.
- In a microwave-safe bowl, add white chocolate chips. Melt in 30 second intervals until the chocolate is fully melted. Drizzle the melted white chocolate over the dough, then sprinkle the freeze dried berries on top.
- Chill protein bars in the freezer for 10 minutes to set. Then, gently slice them into 8-12 bars, depending on your preferred size. Enjoy!
Notes
- How to store: Store the protein bars inside a sealed container. Place them in the refrigerator and enjoy within 1 week. If you would like to save them longterm, place them in the freezer for up to 3 months. I recommend placing a piece of parchment paper between them so they do not stick together when frozen.
- Freeze-dried fruit: I recommend using freeze-dried berries, which have a crunchy texture. If you can only find dried berries, which have a gummy texture, that’s okay! You can use those instead.
Nutrition
- Serving Size: 1 bar
- Calories: 240
- Sugar: 11g
- Fat: 14g
- Carbohydrates: 16g
- Fiber: 2.5g
- Protein: 16g
