Peanut Butter and Dark Chocolate Shortbread Protein Bars
Servings: serves 9–16
Preparation Time: 1 hour, 10 minutes
Ingredients:
Shortbread Crust:
- 96 grams (1 cup) rolled oats (old-fashioned, gluten-free if you like), blended to a flour
- 48 grams (1 1/2 scoops) vanilla protein powder
- 1/8 teaspoon salt
- 105 grams (1/4 cup + 1 tablespoon) brown rice syrup, warmed
- 28 grams (2 tablespoons) coconut oil
- 1/4 teaspoon butter extract
- 1/2 teaspoon hazelnut extract
- 1/2 teaspoon stevia extract
Peanut Butter Filling:
- 256 grams (1 cup) raw, natural peanut butter
- 189 grams (1/2 cup + 1 tablespoon) honey
- 1/2 teaspoon stevia extract
- 96 grams (3 scoops) natural vanilla custard protein powder
- pinch of salt
Chocolate-Peanut Ganache:
- 4 ounces chocolate
- 32 grams (2 tablespoons) raw, natural peanut butter (no sugar, salt, or oil added)
- 20 drops stevia extract
Directions:
Shortbread Crust:
Line a square brownie pan with parchment paper both ways for easy removal later.
Mix together the blended oats, protein powder, and salt, and then add in the brown rice syrup, coconut oil, and butter/hazelnut/stevia extracts. Stir until everything is incorporated and even. (You can use a hand mixer and a large bowl if you like.)
Press the mixture down into your brownie pan until every corner is even in height. This batter makes just enough to fit the bottom of the pan. Refrigerate for 20–30 minutes or until firm and dry.
Peanut Butter Filling:
In a large bowl, add the peanut butter, honey, and stevia extract and stir. Add in the protein powder and pinch of salt and stir until combined. (You can use a hand mixer for this too.) It should look like a big, soft blob of peanut butter Play-Doh.
Press this onto the shortbread crust until even in height. I would suggest using a pastry roller if you have one, but I used a rubber spatula. Refrigerate for 20–30 minutes or until firm.
Chocolate-Peanut Ganache:
Break up the chocolate into pieces and melt.
Add the peanut butter and stir in until melted and incorporated.
Add the stevia extract five drops at a time, stirring after every 5 drops. (Too much at a time or too much in general will seize the chocolate.)
Pour the mixture over the peanut butter layer (if the chocolate is too hot, let it cool a little bit) and spread until even. Refrigerate until the chocolate has just barely hardened, and then take it out and slice. (This allows the chocolate to slice in nice lines rather than break, which happened to me because I refrigerated it overnight and then sliced them.) Store in the refrigerator.
To serve, take out of the refrigerator to soften for 10 minutes. EAT!
Recipe and photo submitted by Jessica, AZ.
