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    Home » Recipes » Gluten Free Dairy Free Desserts

    Protein Bark [Chocolate Peanut Butter]

    Modified: Aug 11, 2025 · by Shelby Stover · This post may contain affiliate links · 1 Comment

    Jump to Recipe
    peanut butter barks on a plate with text on image
    two images of peanut butter protein bark on top a photo of a hand holding a piece of bark and a plate of broken bark pieces at the bottom with texts in between

    Made with only 5 ingredients and with 7+ grams of protein this peanut butter protein bark is the ultimate treat. If you have a sweet tooth, this crunchy peanut butter bark swirled with chocolate is a tasty way to curb it.

    Most protein bark recipes use a base of Greek yogurt thinned out and frozen. This dairy-free bark takes a different approach and uses collagen powder instead. The result is a super crunchy texture that almost melts in your mouth.

    As a Certified Nutrition Coach, I truly believe that it’s better to indulge your cravings (within reason!) than avoid them. It’s the premise behind my Strong and Sweet Protein Guide.

    This peanut butter protein bark along with protein buckeyes, help busy moms do just that. You can enjoy it out of the freezer and having some on hand makes for a quick craving buster.

    Why You'll Love This Recipe

    Easy to make: With only 5 gluten-free pantry staples, this protein bark requires no major kitchen skills and comes together quickly.

    Healthy: Naturally gluten-free, dairy-free, and grain-free, this recipe is a great way to indulge.

    Versatile: There are so many fun flavor variations for you to tweak this peanut butter bark and make it into something unique. 

    Ingredients and Substitutions

    You can peek at the image below to get an idea of the ingredients. You want to use natural peanut butter for this protein bark and make sure that it’s a semi-fresh jar or it won’t mix in with the other ingredients smoothly.

    Low carb: To make a low-carb protein bark, choose to use sugar-free chocolate chips and a sugar—free maple syrup in place of the regular ones. With these tweaks, the carbs come in about 11 grams net carbs.

    Expert Tips To Make It

    Watch the video to see how to whisk in the collagen powder. Collagen tends to clump as it’s mixing so you need to make sure that the peanut butter mixture is warm (but obviously not too hot and burning) and whisk the powder AS you’re pouring. Move slowly and don’t stop whisking until a minute or two after.

    Do the double parchment paper trick. This allows the peanut butter to better cover the chocolate swirl and really mix in the flavor combination.

    This peanut butter bark must be stored and eaten from the freezer. If left out at room temperature it’ll lose its crunch in about 5 minutes and taste more like peanut butter fudge. It’ll keep its shape chilled in the fridge but it won’t be crunchy.

    If you desperately want it to hold shape, you probably need to use peanut butter chips in place of the peanut butter. I choose not to use those as they add seed/palm oils.

    How To Make It

    Step 1: Add peanut butter, syrup, and coconut oil to a saucepan and melt.

    Step 2: Whisk in the collagen powder continuously until smooth.

    Small pot with coconut oil, peanut butter, and maple syrup.

    Step 3: Spread ¾ the peanut butter mixture thinly onto a piece of parchment paper and the other ¼ on another piece.

    Step 4: Swirl the melted chocolate onto the top of the peanut butter bark.

    peanut butter and chocolate mix spread on a parcment paper

    Step 5: Place the second sheet of parchment over the first and press down lightly to smooth it out.

    Step 4: Freeze for 60 minutes and break into pieces.

    a plate of broken peanut butter barks on top of a kitchen towel

    How To Store TIt

    Store your protein bark in pieces in the fridge in a sealed container. You should enjoy them right out of the freezer.

    Storing them in the fridge will make it so that they lose their crunchy, crisp texture. 

    Flavor Variations

    Below are a few fun ways to adjust the flavor of the protein bark to make it unique to your taste preferences.

    Nut butter: Peanut butter and chocolate is my favorite combo (check out these peanut butter protein cups) but almond butter or almond hazelnut butter works well too.

    Crunch: Want some mega crunch? Line the bottom of the parchment paper with semi-crushed pieces of gluten-free pretzels before pouring the peanut butter mixture over top.

    Add-Ins: Sprinkling on some crushed pecans, toasted pistachios, or dried cranberries can be a fun way to change the texture and the taste of the protein bark.

     

    Other Protein Dessert Recipes

    • 3 Ingredient Protein Cookies
    • Single Serve Protein Cookie
    • Chocolate Protein Pudding
    • Protein Cupcakes
    Peanut butter protein barks on a plate on top of a kitchen towel with chocolate chips and bark pieces around.

    Peanut Butter Protein Bark

    Shelby Stover
    Crisp and crunchy with your favorite flavor combination of chocolate and peanut butter, this protein bark makes for a rich and simple dessert any time of day.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 0 minutes mins
    Chilling Time 45 minutes mins
    Total Time 55 minutes mins
    Course Dessert
    Cuisine American
    Servings 3
    Calories 512 kcal

    Video

    Equipment

    • Parchment paper

    Ingredients
      

    For The Bark Base

    • ¼ cup Natural Peanut butter
    • 1 tablespoon Natural peanut butter yes you need both
    • ¼ cup Coconut oil measured solid
    • 2 tablespoons Maple syrup
    • 3 tablespoons Collagen powder

    For The Chocolate Swirl

    • 3 tablespoons Dairy-free chocolate chips
    • ½ teaspoon Coconut oil measured solid

    Instructions
     

    • In a small pot over low heat, melt the peanut butter, coconut oil, and maple syrup together. You want it fully combined and smooth before you remove it from the heat (ensuring it’s hot)
    • At the same time, in a small bowl, melt the chocolate chips and coconut oil in the microwave until smooth. Taking care not to burn.
    • Very slowly start pouring in the collagen powder to the peanut butter mixture. As you do, whisk consistently so that it doesn’t clump. Keep mixing for 1-2 minutes after so that it is fully smooth and incorporated.
    • Lay two pieces of parchment paper on the counter. Pour ¾ of the peanut butter mix onto one and smooth it out with a silicone spatula until it is very thin.
    • Do the same with the other ¼ of the mixture on the other piece of parchment.
    • Drizzle all of the melted chocolate onto the first peanut butter mixture and use a fork to swirl it.
    • Carefully flip the second piece of parchment paper onto the first and press down lightly. Smooth it out thinly.
    • Place flat in the freezer for 45-60 minutes before removing it to break into pieces. Then, pop it back into the freezer to store.

    Notes

    Watch the video to see how to whisk in the collagen powder. Collagen tends to clump as it’s mixing so you need to make sure that the peanut butter mixture is warm (but obviously not too hot and burning) and whisk the powder AS you’re pouring. Move slowly and don’t stop whisking until a minute or two after.
    Do the double parchment paper trick. This allows the peanut butter to better cover the chocolate swirl and really mix in the flavor combination.
    This peanut butter bark must be stored and eaten from the freezer. If left out at room temperature it’ll lose it’s crunch in about 5 minutes and taste more like peanut butter fudge. It’ll keep it’s shape chilled in the fridge but it won’t be crunchy.
    If you desperately want it to hold shape, you probably need to use peanut butter chips in place of the peanut butter. I choose not to use those as they add seed/palm oils.
    Disclaimer:

    Nutrition values are estimates only, using online calculators. Please verify using your own data"

    Nutrition

    Calories: 512kcalCarbohydrates: 28gProtein: 14gFat: 44gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gSodium: 167mgPotassium: 151mgFiber: 4gSugar: 19gCalcium: 57mgIron: 3mg
    Have You Tried This Recipe?Please leave a star rating and comment below. Mention @fitasamamabear or tag #fitasamamabear!

    More Gluten-Free & Dairy-Free Dessert Recipes

    • Peanut butter chocolate buckeyes on top of a parchment paper.
      Protein Buckeyes [Dairy-Free]
    • Squares of coffee fudge on a cutting board.
      Protein Coffee Fudge [Dairy-Free]
    • Black berry popsicle sticks with black berries spread around them.
      Dairy-Free Blackberry Popsicles
    • A bowl of cherry crisp with a scoop of ice cream.
      Gluten-Free Cherry Crisp

    Comments

    1. Shelby S says

      July 02, 2025 at 6:31 pm

      5 stars
      I can't even keep up on making this as my kids as so frequently! it's the perfect indulgence.

      Reply
    5 from 1 vote

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    Recipe Rating




    Blond haired woman in a black sweater outside smiling at the camera

    Welcome!

    I'm Shelby, a Certified Strength & Nutrition Coach who has spent the last 10 years helping women feel more comfortable in their skin though home strength training and healthy food- no diets, no shortcuts

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