SunButter Chocolate Chip Protein Bars

Flora & Vino

#
#
#
#
#

Print Recipe

Buy Sunbutter

Start to Finish: 5 minutes

Servings: 6-8 servings

Ingredients

>

  • 3/4 cup No Sugar Added SunButter
  • ¼ cup + 2 TBSP milk of choice
  • 1 TBSP pure maple syrup
  • 1 cup unsweetened vanilla protein powder
  • ¼ cup dairy-free chocolate chips + more for topping

Directions

>

  1. Line a bread pan with parchment paper and set aside.
  2. Add all of the wet ingredients (No Sugar Added SunButter, milk, and maple syrup) to a large mixing bowl and stir with a spoon or spatula until it’s well-combined.
  3. Next, add in the protein powder and gently mix with a spatula until a dough forms. It will seem dry and crumbly at first, but then should slowly come together as a sticky ball. Add a splash more of almond milk if the mixture is still too dry after kneading. 
  4. Fold in the chocolate chips. 
  5. Press the mixture into the bottom of the bread pan in an even layer using the back of a spoon or your hands. Press in more chocolate on the top, if desired. Cover the pan and place it in the fridge for 15-20 minutes to firm up before serving.
  6. To serve, slice the slab into 6-8 bars and enjoy immediately. Store leftovers bars in an airtight container in the refrigerator for up to one week.
  • Ingredients
      • 3/4 cup No Sugar Added SunButter
      • ¼ cup + 2 TBSP milk of choice
      • 1 TBSP pure maple syrup
      • 1 cup unsweetened vanilla protein powder
      • ¼ cup dairy-free chocolate chips + more for topping
  • Directions
      • Line a bread pan with parchment paper and set aside.
      • Add all of the wet ingredients (No Sugar Added SunButter, milk, and maple syrup) to a large mixing bowl and stir with a spoon or spatula until it’s well-combined.
      • Next, add in the protein powder and gently mix with a spatula until a dough forms. It will seem dry and crumbly at first, but then should slowly come together as a sticky ball. Add a splash more of almond milk if the mixture is still too dry after kneading. 
      • Fold in the chocolate chips. 
      • Press the mixture into the bottom of the bread pan in an even layer using the back of a spoon or your hands. Press in more chocolate on the top, if desired. Cover the pan and place it in the fridge for 15-20 minutes to firm up before serving.
      • To serve, slice the slab into 6-8 bars and enjoy immediately. Store leftovers bars in an airtight container in the refrigerator for up to one week.
Share This Recipe

FAN FAVORITE RECIPES

FAN FAVORITE RECIPES

More Recipes
More Recipes  >