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 helps 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.
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.
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.
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
Peanut Butter Protein Bark
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
Disclaimer:
Nutrition values are estimates only, using online calculators. Please verify using your own data"
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