SunButter Chocolate Chip Protein Bars mixed by hand! Packed with plant-based protein, SunButter, and chocolate chips for a satisfying snack to fuel your day.
Whenever I’m on the go, I *always* have a plant-based protein bar buried somewhere at the bottom of my purse.
I take comfort in knowing that it’s always there if I need it.
While I’m good at remembering to stuff a pre-packaged bar into the depths of my handbag, I’m not always good about making my own bars.
And I should, and you should, because it’s *so* easy!
There are so many benefits to making your own bars at home.
You can control the ingredients, the level of sweetness, and the flavor profile, all while saving money and plastic!
These SunButter Chocolate Chip Protein Bars are mixed by hand and packed with plant-based protein, SunButter, and chocolate chips.
They’re the perfect satisfying snack to fuel your day, wherever it takes you.
Here’s what you need to make SunButter Chocolate Chip Protein Bars:
- No-Sugar-Added SunButter
- unsweetened almond milk
- pure maple syrup
- unsweetened vanilla protein powder
- dairy-free chocolate chips
That’s it!
First, line a bread pan with parchment paper and set aside.
No, we’re not making bread and I promise that not baking is involved.
A bread pan just happens to be the best size for molding these bars!
Add all of the wet ingredients (No-Sugar-Added SunButter, unsweetened almond milk, and maple syrup) to a large mixing bowl and stir with a spoon or spatula until it’s well-combined.
No-Sugar-Added SunButter is the star of this recipe and gives these protein bars nutty flavor, a boost of healthy fats, and adds to their plant-based protein content.
While you can use any flavor of SunButter for this recipe, I love the No-Sugar-Added SunButter because it has a hint of sea salt that really draws out the other flavors.
Using SunButter keeps these bars moist and creamy (no one wants a too dry protein bar!) without any need for added oils.
Speaking of dry, let’s add our dry ingredients next.
The only dry ingredient is protein powder, so gently mix it in with a spatula until a dough forms.
It will seem dry and crumbly at first, but keep at it and I *promise* it will slowly come together as a sticky ball.
Add a splash more of almond milk if the mixture is still too dry after kneading.
Next, fold in the chocolate chips.
And, as one of my favorite blogger says, we measure chocolate chips with the heart.
So, listen to your heart on this one and add as much as you’d like.
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 you want (see above on how to measure chocolate chips with heart and not head and sprinkle more on)!
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.
The bars will be slightly chewy, delightfully moist, and peppered with chocolate chips.
You can store your leftovers bars in an airtight container in the refrigerator for up to one week.
Enjoy these SunButter Chocolate Chip Protein Bars as an easy homemade bar that’s packed with plant-based protein.
They’re ready in under 30 minutes and require no blending, baking, or freezing!
I like to make a pan on Sunday, then enjoy the bars for a quick afternoon snack during the week.
You can control the portion size by cutting these into bigger or smaller bars.
Enjoy!
If you try these SunButter Chocolate Chip Protein Bars, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your bars!
Check out my Pinterest page to pin more recipes like this one to make later!
Want more grab and go protein bars? You’ll love my Raw Almond Butter Superfoods Bars and No-Bake Tropical Protein Bars.
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XO Lauren
SunButter Chocolate Chip Protein Bars
- Total Time: 5 minutes
- Yield: 6-8 servings
- Diet: Vegan
Description
SunButter Chocolate Chip Protein Bars mixed by hand with plant-based protein, SunButter, and chocolate chips for a satisfying snack to fuel your day.
Ingredients
- 3/4 cup No-Sugar-Added SunButter
- ¼ cup + 2 TBSP unsweetened almond milk
- 1 TBSP pure maple syrup
- 1 cup unsweetened vanilla protein powder
- ¼ cup dairy-free chocolate chips + more for topping
Instructions
- Line a bread pan with parchment paper and set aside.
- Add all of the wet ingredients (No-Sugar-Added SunButter, unsweetened almond 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.
Notes
Recipe adapted from Eat the Gains
- Prep Time: 5 mins
- Cook Time: 0 mins
- Category: Snack
- Method: Hand-mix
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free, Grain-Free
This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!
i don’t use protein powders. what can i substitute? will the recipe come out right if i simply omit it?
Hi Dawn! Unfortunately, you really need the protein powder in this recipe to achieve the proper texture. I don’t have any substitutes at this time.
XOXO Lauren