Sweet & Salty Peanut Butter Protein Bars Recipe (made with Collagen Peptides)

All Purpose Veggies

makes 5 small protein bars. Please use the 2x 3x adjustable servings button for larger batches

4.41 from 5 votes

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Prep Time 45

Cook Time 0

Course Snack

Cuisine American

Servings bars

Calories 231 kcal

Ingredients

Protein Bar

½ cup collagen peptides powder , see notes for scoop conversion*
⅓ cup coconut flour
3 Tbsp monk fruit sweetener , or any granulated sugar of choice**
2 Tbsp creamy peanut butter , like Jif
2 Tbsp unsweetened almond milk , or other dairy free milk like cashew or coconut milk
¼ cup old fashioned oats
¼ cup crushed pretzel crackers , use gluten free if desired
¼ cup dry roasted peanuts

Deco (optional)

⅓ cup chocolate chips , melted

Instructions

In a clean bowl, mix: collagen peptides powder, coconut flour and sugar of choice (I used monk fruit sweetener).
Next, mix in the creamy peanut butter and almond milk, using your hands to knead and get the dough to combine together. Knead the dough for at least for 1 full minute.
NOTE: You can add more coconut flour if the dough is too soft, or add a teaspoon or more of water or almond milk if the dough is too thick, but PLEASE don't add additional liquid until the very end. The collagen dough will soften up noticeably during the kneading process. The more you knead, the softer the protein bars will be.
Add in the oats, pretzel pieces and roasted peanuts until well incorporated.
Shape the collagen dough into a rectangular mound, then wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.
Slice into bars. Keep in the freezer while preparing the next step.
Melt the chocolate chips in the microwave in 20 second bursts until melted, stirring in between.
Dip the protein bar into the melted chocolate and then set it aside on a clean parchment paper. Drizzle with more chocolate if desired.
TIP: for a thinner chocolate shell, mix in 2 tsp coconut oil (or olive oil) to the melted chocolate. This thins out the chocolate and makes it easier to coat the protein bars.
Let the chocolate set before serving.
Enjoy! These protein bars can be kept out at room temperature for up to 3-5 days, 2 weeks in the fridge, and up to 4 months in the freezer.

Notes

*I used Vital Protein's Collagen Peptides Powder. I used a standard measuring cup to measure out the protein powder, but for reference: ½ cup of collagen peptides was equivalent to 4 scoops, or 40 grams

**For the low carb option reflected in the nutrition facts, use a sugar-free substitute such as monk fruit sweetener or erythritol. For stevia powder, be sure to convert the amount of stevia according to package directions

Nutrition

Calories: 231kcalCarbohydrates: 28gProtein: 13gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 169mgPotassium: 107mgFiber: 5gSugar: 2gVitamin C: 0.1mgCalcium: 12mgIron: 1mgZinc: 1mg***Net Carbs: 23g

Keyword collagen, high protein, no-bake, peanut butter, peanuts, protein bars

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