Thick and chewy flapjack-like base loaded with peanut butter and vanilla protein topped with a rich and creamy chocolate ganache, laced with more peanut butter. These bars are vegan-friendly, gluten-free and require no baking.
I have updated this post (and the recipe and method) this August 2021 after first publishing this delicious recipe back in July 2019. As these Peanut Butter Chocolate Protein Flapjack Bars are such a popular post, I felt they deserved a bit of a glow up in terms of the images and the blog post, too. So here it is… and they are even better than I remember.
These Peanut Butter Chocolate Protein Flapjack Bars are:
- Thick and chewy
- Packed with peanut butter
- High in protein
- Naturally vegan and gluten-free
- Require no baking
- Chocolatey and sweet
- Great for a pre or post-workout snack
- Dessert-worthy
These bars were first made one afternoon where I craved something chocolate-y and peanut butter-y – like most afternoons, I must add! I hope you can agree with me, here?
Instead of simply dipping a chocolate bar into a jar of peanut butter, I thought I’d get a little more inventive, especially as I was working on a recipe for Balance Festival. With a health and fitness audience on my mind, I set about creating a recipe that was as healthy and protein packed for those on the go as it was delicious and indulgent, and I think these Peanut Butter Chocolate Protein Flapjack Bars are the perfect balance between the two.
Let’s see what goes into these Peanut Butter Chocolate Protein Flapjack Bars. First up, the base which is a 4 (or 5) -ingredient flapjack:
- Peanut butter: I like to use a smooth and runny peanut butter but it is also delicious with crunchy ones, too. Use the best tasting variety for the best tasting bars. You can use seed butter like tahini or sunflower seed butter for a nut-free option or try cashew or almond butter, too.
- Maple syrup: or use another sticky syrup like vegan honey or agave syrup. This adds the lovely texture to the mix.
- Oats: make sure these are gluten-free where needed. The oats are a staple for most flapjack recipes and although these are un-baked, the oats still turn soft and plump.
- Vegan vanilla protein powder: this adds such a lovely vanilla flavour and texture to the base of these Peanut Butter Chocolate Protein Flapjack Bars but if you are not a fan, you can use extra oats or oat flour. My favourite brands in the UK are FORM, Awesome Supps or Nuzest for their vanilla flavours. You can use another flavoured protein, too, like chocolate would work really well.
- Plant-based milk: this is optional if you using the vanilla protein powder as it absorbs a lot of the liquid. Any dairy-free milk you have will work here.
Simply melt the peanut butter and syrup together and stir in the other ingredients until sticky and delicious. Squidge down into a tin and allow to set while you make the simplest chocolate ganache.
This ganache is such a winner and works really well drizzled or spread on lots of bars and cakes:
- Chocolate: I like a really good dark chocolate but any chocolate will work. Salted chocolate makes these Peanut Butter Chocolate Protein Flapjack Bars even tastier.
- Plant-based milk: as above, any milk will work here. It helps to achieve the glossy shine.
- Maple syrup: when stirred with the chocolate and plant-based milk, this turns into such a delicious smooth and thick ganache that sets beautifully.
- Extra peanut butter: the swirls on top of the Peanut Butter Chocolate Protein Flapjack Bars are the best part, for me, it really adds the wow factor. As above, you can use another nut or seed butter.
The chocolate topping could not be simpler: melt down some chocolate and stir in some almond milk and syrup until a luscious, thick and creamy ganache forms – it works every time. Pour over the base and drop spoonfuls of peanut butter on top; drag through a knife and create some impressive patterns.
The hardest part of these Peanut Butter Chocolate Protein Flapjack Bars is allowing them to set in the fridge but I assure you it will be worth it! Once chilled, slice into bars or squares and serve to friends and family with a cup of tea or coffee or as a mid-morning snack. As they are high in protein, they are also a great pre- or post-workout snack.
If you are looking for more raw cakes and bakes to make, how about my:
- Mini Mocha Cheesecakes
- Pink Bounty Bars
- Chocolate Chip Cookie Dough Truffles
- Coffee Cookie Dough Balls
- Vegan Chocolate Nougat Bars
Peanut Butter Chocolate Protein Flapjack Bars (Vegan GF)
- Servings: 16
- Difficulty: easy
Thick and chewy flapjack like base loaded with peanut butter and vanilla protein topped with a rich and creamy chocolate ganache, laced with more peanut butter. These bars are vegan-friendly, gluten-free and require no baking.
Ingredients
- Peanut butter flapjack base:
- 270g peanut butter
- 70g maple syrup
- 80g oats
- 25g vanilla protein (or more oats or oat flour)
- 30ml plant-based milk (if using the protein powder) Chocolate Ganache Topping:
- 150g dark chocolate
- 3 tbsp plant-based milk
- 2 tbsp maple syrup
- 30g peanut butter
Directions
- Line an 8x8inch tin or container with parchment paper.
- In a saucepan, melt the peanut butter and syrup together for the flapjack base and whisk until creamy and thick. Remove from the heat.
- To a mixing bowl, add the oats and vanilla protein powder (if using), and pour in the peanut butter syrup mixture and the plant-based milk, if needed. Stir until sticky and combined.
- Pour the flapjack base into the lined tray and press down firmly with your hands and/or spatula to ensure a thick and even base layer. Transfer to the fridge.
- Break up the chocolate into a clean bowl and melt over a bain-marie. Remove from the heat once melted and stir in the milk and syrup until it thickens and turns glossy. Spread the ganache over the base layer. Drop spoonfuls of the peanut butter over the chocolate ganache and drag a sharp knife or co*cktail stick through the top layer to create a swirl pattern. Return to the fridge and allow to set for 1 hour.
- Once set, chop into 16 squares. Store in an airtight container for 1 week in the fridge for for yup to 1 month in the freezer.
I hope you will love these Peanut Butter Chocolate Protein Flapjack Bars – do let me know what you think in the comments below. If you do make these bars, I would love to see them so please tag me in your raw bakes. I am @nourishing.amyon Instagram and use the hashtag #nourishingamy. I’m also onTwitter,FacebookandPinterest– please say hello!
With chocolate peanut butter love x
