Peanut Butter Protein Power Squares
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These date-sweetened, no-bake protein squares are easily thrown together in a food processor and make the perfect snack to store in the freezer for when you need a quick energy boost. I use protein powder in this recipe to amp up the protein—one small square contains over 6 grams (based on 16 servings). I recommend using a protein powder that’s good-tasting, unflavoured, and unsweetened to avoid it overpowering the other flavours. Also, if you don’t want to make squares, you can roll the dough into balls as an alternative option! These squares are adapted from my Quick and Easy No-Bake Protein Bars.
Yield
16 squares
Prep Time
15 Minutes
Cook time
0 Minutes
Chill time
15 minutes
Total Time
15 Minutes
Ingredients:
For the squares:
- 1 cup (100 g) gluten-free rolled oats
- 1/4 cup (40 g) whole almonds
- 1 1/4 cups (280 g) packed pitted Medjool dates*
- 1/2 cup (50 g) unsweetened and unflavoured protein powder**
- 1/2 cup (120 g) natural peanut butter***
- 1 teaspoon (5 mL) pure vanilla extract
- 2 tablespoons (30 mL) virgin coconut oil, melted
- 3 to 5 tablespoons (45 to 75 mL) water, as needed
- 1/8 to 1/4 teaspoon fine sea salt, to taste
- 1/2 teaspoon cinnamon
For the chocolate topping:
- 1/2 cup (95 g) non-dairy chocolate chips
- 1 1/2 teaspoons (7.5 mL) virgin coconut oil
Directions:
- Line an 8-inch square pan with parchment paper (with overhang) and set aside.
- For the squares: In a large food processor, process the oats and almonds to a fine crumb.
- Add the pitted dates and process again, until they’re finely chopped. The mixture may come together in a big ball, but this is normal.
- Now add the rest of the ingredients (protein powder, peanut butter, vanilla, melted oil, water, salt, and cinnamon) and process until you have a smooth, dense dough that easily sticks together when pressed between your fingers. It shouldn’t be dry or crumbly at all; if it is, add a bit more water and process again.
- Spoon the mixture into the prepared pan and spread it out evenly with your hands. Press the dough firmly and evenly into the pan, using your fingertips to level out the edges. If you have one, use a small pastry roller to roll it out smooth. Set aside.
- For the chocolate topping: In a small pot, melt the chocolate and coconut oil over low heat, stirring frequently. When most of the chips have melted, remove from heat and stir until smooth.
- Pour the chocolate on top of the dough slab. Spread it out evenly with a spoon until the entire top is coated. (If you’d like it to look like my photo, remove the slab from the pan and drizzle the chocolate over top using a fork or spoon.)
- Place the pan in the freezer until the chocolate hardens, about 15 minutes. I like to enjoy these squares semi-frozen, so I tend to leave them in the freezer for a half hour.
- Slice the slab into squares and enjoy! Leftover squares can be wrapped tightly and stored in the fridge for 3 to 5 days, or in the freezer for 1 to 2 months.
* Fresh, soft Medjool dates work best in this recipe. If yours are a bit on the dry side, soak the pitted dates in hot water for 30 minutes and then drain before beginning.
** Be sure to use a protein powder that has a neutral taste you enjoy. I use Sunwarrior Warrior Blend Protein Powder in Natural.
*** Before use, stir the peanut butter well to help distribute the oils. Avoid using the really dry peanut butter at the bottom of the jar, too.
Nutritional info (per serving, based on 16 servings): 166 cals, 8 g fat, 6.4 g protein, 2.8 g fibre, 12.5 g sugar, 20.5 g carbs. These values may vary based on the type of protein powder used and variations in the number of medjool dates used.