Chocolate Chip Peanut Butter Protein Bars
Yields: 6 protein bars
These healthy snack bars have the same flavors as peanut butter cup candy—but none of the guilt! They’ll stay fresh for at least one week if stored in an airtight container in the refrigerator.
  1. Line a 9x5” loaf pan with parchment paper. (See photo in blog post above.)
  2. In a small bowl, whisk together the coconut flour, peanut flour, soy protein, and salt. In a separate bowl, whisk together the coconut oil, cashew milk, vanilla, and stevia. Add in the coconut flour mixture, stirring until just incorporated. Fold in half of the chocolate chips.
  3. Press the mixture into the prepared pan using a spatula, and gently press the remaining chocolate chips into the top. Chill for at least 3 hours before slicing into bars.
Notes: This recipe was specifically designed for soy protein isolate (powder). Most protein powders behave differently, especially when it comes to absorbing moisture. If you substitute a different plant-based protein powder, you may need to add more protein powder if the dough is too wet OR more milk if the dough is too dry. Do not substitute whey-based protein powder; the bars will not set.

To keep the bars clean eating friendly, the only ingredients in the peanut flour should be peanuts and salt (optional). Protein Plus is my favorite peanut flour. JIF peanut powder is also clean eating friendly, but PB2 is not since it contains sugar. Some readers have had success with PB2, while others have not, so I can’t guarantee the results.

Any milk may be substituted for the cashew milk.

Any sweetener may be substituted in place of the vanilla crème stevia. However, you may need to adjust the amount of coconut flour or soy protein if the dough is too wet OR more milk if the dough is too dry. You’ll need the equivalent of ½ cup of granulated sugar.

For more tips and answers to all other questions, including substitutions, see my Protein Powder Recipes: Tips & FAQ page.

{gluten-free, vegan, clean eating, low fat, low calorie, high protein, sugar-free}
Recipe by Amy's Healthy Baking at