Peanut Butter Bar Recipe (Protein Packed!)

peanut butter bar recipe close-up

Breakfast, Sweets | December 20, 2015 | By

It’s no secret that I love combining chocolate with nut-butters. I’m in heaven with all of these peanut butter bar recipes everywhere! Every cafe and blog seem to be pumping the peanut butter-chocolate deliciousness out by the truckload. Unfortunately, they are usually more “candy” than snack-bar. From GMO-laden corn syrup, to powdered sugar, it’s no wonder why people are addicted. Wanting to create a healthier peanut butter bar recipe, I quickly headed to the test-kitchen.

 

  • My recipe needed to be
    • Organic
    • Refined sugar-free
    • Packed with protein
    • Great for whenever
    • Topped with a thick layer of chocolate (duh!)

Finally! A peanut butter bar recipe you don’t feel guilty eating.

This peanut butter bar recipe is packed full of protein, healthy omegas, and (of course) chocolaty deliciousness! I chose to omit powdered sugar and corn syrup in lieu of agave, oat flour instead of all-purpose, and added hemp seeds for an irresistible texture. More impressive than the nutrition-profile is the taste! A crunchy chocolate shell atop velvet peanut butter combine for a perfect anytime-snack!
Speaking of dark chocolate, did you know it makes for an incredible pre-workout? Along with the countless other health benefits, it’s just another reason to be eating more chocolate.

Pre-workout, post-workout.. eat ’em whenever!

I like to munch a couple of these before hitting the gym, or even a particularly difficult/lengthy yoga session. I find the protein content keeps me satiated for a good hour (or two!). The creamy peanut butter almost melts in your mouth under the crunch of the dark chocolate for an absolute irresistible snack. Unfortunately, they only lasted 2 days in my house (they’re THAT good!) Luckily it takes less than 30 minutes to mix, melt, and pour so I always have some on hand 😉

Yields Pan of peanut butter bars

Peanut Butter Bar Recipe (No bake!)

Crunchy chocolate shell atop rich, velvet peanut butter for a perfect anytime-snack!

30 minPrep Time

30 minTotal Time

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Ingredients

  • 1 1/4 cup oats, blended into flour (I used a coffee-grinder)
  • 1/2 cup vegan protein powder
  • 1/2 cup puffed rice cereal
  • 1/4 cup whole hemp seeds
  • 1/2 tsp salt
  • 1/2 cup peanut butter
  • 1/4 cup agave
  • 1 tsp vanilla
  • 1/4 cup + 1Tbsp non-dairy milk
  • For the chocolate topping
  • 3/4 cup non-dairy chocolate chips
  • 1 Tbsp coconut oil

Instructions

  1. Mix the oat flour, protein powder, puffed rice, hemp seeds, and salt together well
  2. Incorporate the peanut butter, agave, and vanilla and mix together until combined
  3. Slowly add milk, mixing until a cookie-dough consistency is achieved
  4. Press firmly into a 9x9 baking dish (I only had round, use whatever works!)
  5. Place in freezer to set
  6. For the chocolate
  7. Melt chips in a double-broiler until 3/4 of them are melted
  8. Remove from heat, add coconut oil and mix vigorously
  9. Pour over peanut butter base
  10. Keep in fridge or freezer for an anytime-snack!

Notes

Best if kept cold. I prefer the freezer for a nice, frozen treat.

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Vegan Chocolate Layer Cake Recipe

Cake, Recipes, Sweets | November 22, 2015 | By

Following a chocolate layer cake recipe can be a daunting task.. trust me! In my test kitchen this week, I had to scrap several full cakes due to improper taste, texture, or size. It sucks to be a perfectionist. Fortunately, going through all this trial and error, I was able to create the most fool-proof vegan chocolate layer cake recipe to date! Easy to follow, easy to recreate, this beauty can be used for any occasion cakes are needed (when are they not!?)

Overhead chocolate layer cake recipe

Check your ingredients before departing on your chocolate layer cake recipe adventure!

After almost ruining two cakes, I started to question what I was doing wrong.. My cakes weren’t rising, or they would rise and then sink halfway through baking. I’ve made plenty of cakes before, but it felt as though I was brand new to the science. After doing some research, I discovered that my baking powder had gone stale! When mixed with water, instead of a violent bubbling I got a sad-looking fizz. Who knew it has to be replaced within a year!? That would explain my recent bad-luck with sinking cakes, the powder wasn’t active enough to help them rise! The phrase science of baking is no joke! Everything must be in perfect sync for the baked good to turn out flawlessly.

chocolate layer cake recipe cut

On to the real fun! And by fun, I mean the chocolately realness that is this cake.

chocolate layer cake recipe overhead

Rich, indulgent, moist, decadent.. I can go on forever about this chocolate layer cake recipe. After many disappointing batches, this cake was everything I could have hoped for. I used my all-purpose buttercream to decorate this beautiful work of art, along with fresh, organic strawberries and raspberries for a nice pop of color! Perfect for any occasion, I purposefully chose the red berries for a nice holiday-feel. Leave them or change it around for an all-reason cake! Birthday? Cake. Bat Mitzvah? Cake. Family reunion? Being so deliciously distracting, this cake could very well be your only escape from your aunt’s favorite game of 1,000 questions.


Serves 8-10 Pieces

Vegan Chocolate Layer Cake Recipe

Who doesn't love chocolate cake!?

1 hrPrep Time

45 minCook Time

1 hr, 45 Total Time

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Ingredients

  • 1/2 cup pastry flour
  • 1/2 cup all-purpose flour
  • 1 cup sugar
  • Slightly less than 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup soy milk
  • 1/4 cup oil
  • 1 flax egg (1 tablespoon ground flaxseed + 3 tablespoons water)
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

Instructions

  1. Preheat oven to 350°
  2. Grease up a 8 or 9 inch round pan (I used 8, 9 may produce a more evenly cooked cake)
  3. Sift together the flours, sugar, cocoa, baking soda, baking powder, and salt
  4. Incorporate the rest of the ingredients, save the boiling water!
  5. Mix on medium speed until well combined
  6. Reduce speed and slowly add boiling water
  7. Mix on medium-high for 1 minute to add some air to the mixture
  8. Bake for 40-45 minutes
  9. Let cool completely before removing from pan or frosting
  10. Decorate cake as desired! I used my vegan buttercream frosting recipe and organic berries, but this cake can really be dressed up however you please!
Recipe Type: Cake

Notes

Store tightly wrapped in the refrigerator

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ESHA Logo
Calories
31 cal
Carbs
6 g
Protein
1 g


Click Here For Full Nutrition, Exchanges, and My Plate Info

How did you decorate the cake? How did it turn out? Let us know in the comments below!

Indulgent Chocolate Almond Butter Recipe

Recipes, The Basics | November 15, 2015 | By

IChocolate Almond Butter Recipe on toastt’s no joke when I talk about having an almond butter addiction… I already put the all-purpose spread on everything imaginable, but I struggled to find a way to make it even better. Being a self-proclaimed connoisseur of food combinations, I just know when things are meant to go together.. Hurricanes and news coverage, peanut butter and jelly, and chocolate with almond butter. It’s a match made in heaven! This Chocolate Almond Butter Recipe solves my first-world problem of going through the hassle of adding chocolate after the fact. Skip a step and blend it right in! Serving cinnamony deliciousness, this almond butter goes perfectly on everything; toast, pancakes, bagels, spaghetti (okay, maybe not spaghetti…) The addition of chocolate also seems to help thicken the butter, even better! This recipe really is an answer to all of my dreams 😉

A perfect chocolate almond butter recipe for the laziest cook!

chocolate almond butter recipe ingredientsIf you don’t yet have a Vitamix,
this is the perfect excuse! Three ingredients, ten minutes, and you’re done! Simply throw the goods into the blender, increase to variable “10”, and mash that shit down with the tamper until it runs smoothly through the blades (about a minute). You’re in control from here! Blend until desired consistency is achieved and voilà! The cinnamon sensually pairs the chocolate and almonds for a spread goes amazingly well on practically anything.
(If you’re not a fan of chocolate, simply omit for an even easier original almond butter recipe!)

 

Yields 16 oz

Indulgent Chocolate Almond Butter Recipe

8 minPrep Time

2 minCook Time

10 minTotal Time

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Ingredients

  • 3 cups roasted, unsalted almonds
  • 1/4 cup non-dairy chocolate chips
  • 1/4 tsp ground cinnamon

Instructions

  1. Place ingredients into Vitamix (or other similar high-speed blender)
  2. Turn blender on, increase to variable "10"
  3. Not worrying about the "chugging" noise, mash down with tamper until mixture runs smoothly through blades
  4. Process to desired consistency
  5. Pour into air-tight container and hide in the refrigerator to hoard for yourself
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The best thing about this recipe is the versatility, let me know how you like your almond butter in the comments below!

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