Just five ingredients, and no baking required!
These homemade protein bars are packed with wholesome ingredients and serious peanut-butter flavour. Or would you prefer bachelor bar number two: a highly-processed block with an unpleasant taffy-like texture and an aftertaste that long overstays its welcome? Oh yeah, he is a handsome one, with a laundry list of ingredients such as: soy or whey protein isolate, fractioned palm kernel oil, high fructose corn syrup and/corn syrup solids, maltodextrin, distilled monoglycerides… these are some of the actual ingredients in many protein bars on the market today.
You’re much better off making your own—the main ingredient in our homemade protein bar recipe is peanut butter. Do your body a favour and choose homemade …
Makes 4-6 protein bars, depending on how thinly you roll/shape the bars
1/2 Cup Peanut Butter, or allergy-friendly substitute of your choice – like Hemp Seed Butter (110g)
1/4 Cup Hemptons Hemp Protein Powder
3/4 Teaspoon Baking Soda (trust me)
1/4 Cup Muscovado Brown Sugar (40g)
2 Tablespoons Applesauce (30g)
Tiny pinch sea salt if desired (we used 1/16 of a Teaspoon)
If your nut butter is from the fridge, gently warm it until it is a stir-able consistency.
In a mixing bowl, combine the Peanut Butter and Applesauce until they form a smooth paste.
In a separate bowl, combine all remaining ingredients and mix well.
Pour the dry ingredients over the Peanut Butter mixture and mix well until evenly incorporated.
It will be a little crumbly, so transfer the crumbly dough to a large plastic bag. Work the crumbs together until it forms a dough.
Grease two largish sheets of waxed paper (to accommodate all the dough once rolled out)
Remove the dough from the bag and place it on one sheet of greased waxed paper.
Push the dough flattish with you hand.
Place the second sheet of greased waxed paper on top of the dough (greased side onto the dough) – so the two sheets sandwich the dough
Now roll out the dough with a rolling pin until about 1 1/2 to 2 cm thick (your choice).
Cut bars and place them in an airtight container. If you need to make more than one layer add waxed paper in between the layers.
Pop them into the freezer to keep.
You can eat them straight out of the freezer, or leave them to soften up a bit if you prefer.