4 Ingredient Protein Bars
In a chocolate peanut butter flavor, these 4 ingredient protein bars are the perfect way to increase your protein an indulge a craving.
Servings 6
Calories 277kcal
Ingredients
- ⅓ cup Collagen powder
- 4 tablespoons Almond flour
- ⅔ cup Peanut butter natural and runny
- 5 tablespoons Sugar-free chocolate chips
Instructions
- In a small pot on the stove, melt the chocolate chips over low heat. Make sure to remove the pot as soon as the chocolate chips are just melted.
- In a bowl, mix together the peanut butter, almond flour, and collagen powder until you have a giant sticks ball. You’ll have to stop and scrape down your fork a lot.
- Press the peanut butter mixture into a lined 8x3 loaf pan.
- Spoon the melted chocolate over top of the protein bars and spread it out until evenly coated.
- Place in the freezer to set for 45 minutes.
- Remove from the freezer and let the bars sit for 10 minutes before slicing with a heated knife.
- Slice into bars and store in the fridge.
Video
Notes
Your peanut butter needs to be a natural brand, and it needs to be runny (so fresh). Otherwise, you’re going to have a hard time mixing it with the almond flour and collagen powder. You want it oily.
Peek the video on how to smooth out the base evenly and the chocolate topping.
Heat the chocolate chips on low over the stove and keep an eye on them. Take them out when mostly melted. Otherwise, they’ll burn. Press the base of the protein bars into the pan really well. The harder your press, the better they hold together. That said, know that it’s still a soft base. These are not hard bars. Parchment paper lined in a loaf pan works better than a silicone mold. Otherwise it’s harder to remove. Know that the chocolate topping does crack when cutting. You can reduce this by heating the knife and slicing versus pressing but the chocolate top does tend to crack a bit. Don’t let them sit at room temperature, enjoy them chilled. At room temperature they get too soft to stay together.
Heat the chocolate chips on low over the stove and keep an eye on them. Take them out when mostly melted. Otherwise, they’ll burn. Press the base of the protein bars into the pan really well. The harder your press, the better they hold together. That said, know that it’s still a soft base. These are not hard bars. Parchment paper lined in a loaf pan works better than a silicone mold. Otherwise it’s harder to remove. Know that the chocolate topping does crack when cutting. You can reduce this by heating the knife and slicing versus pressing but the chocolate top does tend to crack a bit. Don’t let them sit at room temperature, enjoy them chilled. At room temperature they get too soft to stay together.
Nutrition
Calories: 277kcal | Carbohydrates: 15g | Protein: 13g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 144mg | Potassium: 162mg | Fiber: 3g | Sugar: 3g | Calcium: 24mg | Iron: 1mg