This Easy Chocolate Peanut Butter Protein Slice is no-bake, gluten-free, dairy-free, low sugar and one of my favorite healthy dessert bars. The base is naturally sweetened and boosted with oats, coconut and protein powder. Then you have a creamy chocolate topping for a little extra indulgence.
I store the slice in the fridge for quick snacks or times when I want something sweet without a sugar crash. The recipe also works with most protein powders. Or you can make it without protein powder, using extra oats as a substitute if you prefer.
Healthy peanut butter protein bars
This peanut butter protein slice is lower in sugar than other healthy protein bars. It also does not use non-nutritive, or ‘sugar-free’, sweeteners that can cause digestive issues for some people. Natural peanut butter and coconut both provide subtle sweetness, so less syrup is needed to sweeten the slice. Then I use 70% cocoa chocolate in the chocolate topping, which further reduces the overall sugar content.
The recipe is also small batch, which is handy for sweet food to prevent over consumption. However, if I want to get ahead with food prep, I sometimes double the recipe and freeze at least half of the portions so I have some healthy bars on hand for the next week or so. I explain how to double the recipe in the notes under the recipe below.
How to store this protein slice
This easy chocolate peanut butter protein slice is best stored in an airtight container in the fridge for up to 7 days. If you won’t eat it all within this time frame you can freeze some. It freezes really well and should last frozen for up to 3 months.
If freezing the slice, wrap the bars tightly in cling film or place them in one layer in a ziplock bag to avoid freezer burn. I also enjoy eating it straight from the freezer. It will be pretty hard, but it starts to melt in your mouth as you eat it. Otherwise, you can defrost the slices in the fridge overnight as needed.
Ingredients for Easy Chocolate Peanut Butter Protein Slice
Rolled oats: Oats are blended into a flour and added to the base mixture. Traditional rolled oats or quick oats should both work.
Desiccated coconut: The coconut blends with the oats and protein powder, and adds some natural sweetness to the base mixture. I always use unsweetened desiccated coconut.
Protein powder: I use unflavored egg white powder, which is a highly bioavailable protein source. However, most protein powders should work. You can also use extra rolled oats blended into a flour as a substitute.
Natural peanut butter: Natural smooth peanut butter gives the best texture in this recipe. The ingredients listed on the jar should only be peanuts and salt.
Brown rice syrup: I use brown rice syrup, also known as rice malt syrup, because it’s thick texture and mild sweetness works really well in this recipe. However, you could use another liquid sweetener like honey or maple syrup if you prefer. Just keep in mind that honey has a strong taste that will come through.
Coconut oil: A small amount of coconut oil helps the slice to set firm when chilled. It also adds a subtle natural sweetness.
Dark chocolate: Dark chocolate is used for the chocolate topping. Any chocolate will work, but I like to use 70% cocoa dark chocolate for a rich chocolate flavor and to keep the sugar content down.
Vanilla extract: A dash of vanilla works really well in the base. However, you can leave it out if you don’t have any.
Sea salt: A pinch of sea salt enhances the flavors in the slice. If your natural peanut butter does not contain salt, I would add a more generous pinch of salt to compensate.
More healthy bar and slice recipes
For another protein hit that tastes like dessert, these No Bake Almond Nougat Protein Bars are deliciously chewy, paleo, gluten-free and grain-free.
This Easy No Bake Vegan Slice is like a healthy caramel slice that is also gluten-free.
For choc mint fans, this Vegan No Bake Chocolate Mint Slice is one of my favorites and uses a secret ingredient to color the creamy mint filling.
You can find more healthy bars and slices on the Bar and Slice Recipes page.
Easy Chocolate Peanut Butter Protein Slice Recipe
30 mins chilling
For the base
- 1/2 cup / 45g rolled oats
- 1/2 cup / 47g unsweetened desiccated coconut
- 1/2 cup / 50g unflavored egg white protein powder (see Note 1 for substitutes)
- 1/4 cup / 60ml / 60g natural smooth peanut butter (see Note 2)
- 2 tbsp + 2 tsp / 40ml / 58g brown rice syrup
- 2 tbsp + 2 tsp / 40ml / 36g coconut oil, melted
- 1 tsp vanilla extract
- Pinch of sea salt
For the chocolate topping
- 3.2oz / 90g dark chocolate
- 2 tbsp + 2 tsp / 40ml / 40g natural smooth peanut butter
1Line a 8 x 4 inch / 20 x 10 cm loaf tin with baking paper or cling film (see Note 3).
2To make the base, place the rolled oats, desiccated coconut and protein powder into a blender or food processor and blend until you get a flour and the mixture starts to clump together.
3Tip the mixture into a mixing bowl. Add the peanut butter, brown rice syrup, melted coconut oil, vanilla extract and salt. Mix until everything is well combined (see Note 4).
4Press the base mixture firmly into the lined loaf tin. I do this using a flat-bottomed glass, or you can use the back of a large spoon or your fingers. Set aside in the freezer.
5To make the chocolate topping, melt the chocolate in a microwave or using a double boiler. Add the peanut butter and stir until smooth. Pour the chocolate topping mixture over the base, evening it out with the back of a spoon.
6Return to the freezer or refrigerator for 30 minutes or until the chocolate topping has set firm. Once firm, slice into bars.
1. Protein powder – Most protein powders will work in this recipe. I use unflavored egg white powder in the recipe video. If you don’t have protein powder, you can use extra rolled oats blended into a flour as a substitute. For flavored protein, go for something neutral like vanilla or chocolate that won’t clash with the peanut butter.
2. Peanut butter – Natural smooth peanut butter works best here. It should only list peanuts and salt as ingredients on the jar. Other varieties of peanut butter will still work, but you may have to adjust the base mixture as per Note 4 below.
3. Loaf tin – Since this is a no-bake slice, you can set it in any tin or container that is close to 8 x 4 inch / 20 x 10 cm. The slice will just be thicker if set in a smaller container, or thinner if set in a larger container.
4. Mixing the base – The base mixes perfectly for me when the recipe is followed as written and measured on a food scale in grams. However, if your mixture is too dry, just add a splash of water. If your mixture is too wet, add a little extra protein powder.
5. Oats – Oats naturally do not contain gluten. However, they are often processed on the same equipment as wheat so they can have traces of gluten. If you have a gluten allergy, you can buy ‘gluten-free’ or ‘uncontaminated’ oats that have been processed in a gluten-free facility.
6. Storage – Store the protein slice in an airtight container in the fridge for up to 7 days or freeze for up to 3 months. If freezing, wrap the slices tightly in cling film or place them in one layer in a ziplock bag before freezing to avoid freezer burn.
7. Doubling the recipe – To make a larger batch of the slice, you can double the recipe and set it in a 8 x 8 inch / 20 x 20 cm square cake tin or dish. I often do this, then freeze at least half of the portions so I have something sweet on hand for the next week or so.
Serving size: 1 piece (made with 70% cocoa dark chocolate)
Energy: 137 Cal / 575 kJ
Total Fat: 9.6g
Saturated Fat: 5.2g
Total Carbohydrate: 7.9g
Dietary Fiber: 2.1g