Crazy Good Raw “Peanut Butter Cup” Protein Bars (That taste every inch the naughty treat!)
And guess what; they can be enjoyed as a treat at any given time; you certainly don’t have to save them for the gym! Bite into one as a dessert after dinner, eat one on-the-go for a nutritious, filling lunch snack, or dig in at night when you’re watching a film, instead of reaching for that chocolate bar. This is a treat you seriously won’t believe is healthy!!
For the fitness enthusiasts: each 100 gram peanut butter cup bar
will have roughly 20 grams of protein in it!
They taste like peanut butter cup chocolate bars crossed with caramel cheesecake. My husband says he won’t need regular chocolate bars every again if I just keep making him these. He is a big crossfit enthusiast, and he loves his nutritious, protein-filled snack bars -but he always complains about all the junk they put in them, and how hard it is to find healthy ones that also taste great.
Yesterday I woke up with a serious craving for peanut butter cups. I just don’t eat the heavily processed lolly ones, so I set out to find an equally tempting replacement. That wasn’t hard at all! I made a muffin tray full (six large bars) and before dinner today they had all magically disappeared..
To make six “muffin tray sized” peanut butter cup protein bars, you’ll need:
1/3 cup ground raw cashews
1/3 cup ground raw almonds (peel on – not almond meal)
– you can grind them in a blender. A few chinks don’t matter, in fact it gives a nice crunch
1/4 cup pitted dates (or approx 5/ a handful)
2 tbsp coconut flakes
1 tbsp coconut oil (soft but not melted)
1 tbsp thick liquid sweetener, such as brown rice syrup, date syrup or similar (can use regular golden syrup if you wish)
To make base: Grind nuts in blender, add dates and coconut, and blend until the dates are completely mixed into the nuts. The mixture should start to form a dough. Add coconut oil and sweetener, and mix until it’s well blended. Fill muffin trays with about a spoonful of the mixture, and press firmly into the tray. Leave to harden in the freezer whilst you make the peanut butter filling
Peanut butter filling:
1/4 cup ground raw cashews
1/4 cup ground almonds
1/4 cup peanut butter (raw if you wish, and definitely no additives)
2 tbsp coconut oil
1 tbsp sweetener of choice (as above)
a pinch of maldon salt (or similar)
To make peanut butter filling: Grind nuts in blender, add peanut butter, coconut oil, sweetener and salt. Mix until it is well blended and smooth. Take the muffin tray out of the freezer, and add a spoonful of the peanut butter mixture onto the nut bases, pressing down firmly, before placing the tray back in the freezer.
6 tbsp of cocoa
3 ground dates
5 tbsp of coconut oil
2 tbsp of liquid sweetener (as above)
1/4 cup chopped dairy-free (or vegan) dark chocolate or choc chips (regular chocolate if you eat dairy)
To make chocolate topping: Grind dates finely, add coconut oil, liquid sweetener and cocoa, and mix well until it is smooth. Lastly add the chopped chocolate or choc chips. Remove tray from freezer, and place a dollop of chocolate topping over each peanut butter cup protein bar. Some like less and some like more chocolate, and you can double the chocolate topping amounts if you want them to be really chocolatey.
Let the protein bars rest in the fridge or freezer until they are firm.