Protein Chocolate and Peanut Butter Crumble Bars

These Protein Packed Chocolate and Peanut Butter Crumble Bars have a wholegrain, refined sugar-free and dairy-free base and crumble topping, sandwiched between a creamy and decadent chocolate and peanut  butter type mousse. They are ideal for breakfast on-the-go, an elevenses or workout snack!

Protein Chocolate and Peanut Butter Crumble Bars

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I did promise I would calm down with the Crumble Bar recipes, but I didn’t promise I would stop them completely! And I definitely couldn’t stop until I shared this one with you!

Really this recipe post should have been one of the first, but we’re here now so let’s get started on these ‘Protein Chocolate and Peanut Butter Crumble Bars’…

  

It’s probably very evident that I do love a Crumble Bar recipe and not just a Crumble Bar but I do just love Crumble. There is something about the sweetness and the carbs and the oozing filling that just gets me. I especially love Crumble for Dessert with Dairy-free Cream or maybe even some Custard or for Breakfast with Dairy-free Yogurt or even just one its own…from the casserole dish, straight out the oven. I just love it okaaay don’t judge me.


I also love Crumble Bars just as much. They are the perfect on-the-go Breakfast just like these ‘Protein Chocolate and Peanut Butter Crumble Bars’ which are ideal for consuming at Breakfast as they will not spike your blood sugar levels as you may expect with Crumble but instead the bananas, peanut butter, protein powder, dates and oats are all ingredients which are excellent to give you increased energy levels through the protein, fibre and healthy fats.

These ‘Protein Chocolate and Peanut Butter Crumble Bars´ would also be perfect for a pre/post workout snack and even dessert, thanks to the cacoa powder giving them a little decadence that feels unhealthy but trust me, it’s really not. The combination of Chocolate and Peanut Butter is a guilty pleasure of mine and really is a match made in heaven so why did these Crumble Bars not come before now :O!


The base and filling are made using your food processor to create a nice ‘dough’ and then the filling is made in the same processor (just give it a quick wipe), and process until smooth. The filling will be nice and sticky which is just how we want it, which is then smooth out with a spatula atop the base and then the last of the base/filling mixture is added with the oats and coconut sugar for a little added sweetness and crunch. These are then baked in the oven until golden and left to cool before slicing. They will keep in an air-tight container in the fridge for up to 5 days or store them in the freezer for longer storage and completely thaw before consuming.

If you love Crumble Bars as much as I do, then try some of my other recipes:

Blueberry Cheesecake Crumble Bars

Sticky Toffee Date Crumble Bars

Strawberry Chia Jam Crumble Bars

Peanut Butter and Jelly Crumble Bars

Creamy Chocolate Crumble Bars

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Protein Chocolate and Peanut Butter Crumble Bars
 
Prep time
Cook time
Total time
 
Recipe type: Vegan, Protein
Cuisine: Breakfast, Workout, Snack
Serves: Serves 9
Ingredients
  • 1½ cup oat flour
  • ½ cup wholemeal flour
  • 2 tbsp soya protein powder (I used unflavoured)
  • ¼ tsp fine sea salt
  • ½ tsp vanilla extract
  • ¾ cup dates, soaked and drained
  • 2 tbsp coconut sugar
  • 2 tbsp oats
Filling
  • 1 banana, ripe
  • 2 tbsp creamy smooth peanut butter
  • 2 tbsp cacoa powder
  • 1 tbsp coconut oil, melted
  • non-dairy milk, as needed (I used 1 tbsp unsweetened Soya)
Instructions
  1. Pre-heat the oven to 350F/180C/Gas Mark 4. Line a deep baking dish with parchment paper and
  2. set aside.
  3. In a food processor, combine the flours, protein, salt, vanilla and dates and process until
  4. combined to form a dough (add tbsp. date water if needed).
  5. Place ¾ of the dough into the base of the dish firmly to cover the dish evenly.
  6. Set aside the the remaining dough in a bowl and add the coconut sugar and oats to combine.
  7. Wipe out the food processor and add all the filling ingredients. Add milk if you wish as
  8. the mixture will be sticky. Process until smooth and combined.
  9. Remove with a spatula and place over the base evenly, again pushing to the edges.
  10. Then top with the remaining dough/crumble and press down gently into the filling with the
  11. crumble top.
  12. Bake in the oven for approx. 20 minutes, until crisp and golden.
  13. Remove from the oven, allow to cool completely on a cooling rack before slicing into 9 bars.
  14. Place in the fridge in an air-tight container for up to 5 days.

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