Hey, guys! I’m excited to share this recipe with y’all today! These Chocolate Peanut Protein Bites are ones I’ve been making for awhile now, but kept tweaking in different ways to get them just the way I wanted them to be. And, I am happy to report, they have reached my expectations now. 😀
These kind of remind me of a healthier version of a Snickers bar, flavor-wise. They have that perfect balance of chewiness and crunch with just the right amount of sweetness. But, unlike a Snickers bar, they won’t spike your blood sugar only to have it come crashing down minutes later. 😛 Believe me, YOU WANT THESE IN YOUR LIFE!
Things I love about these Bites:
- Lasting energy–these provide balanced amounts of fat, carbs & protein.
- Only 5 grams of sugar
- Low in sodium
- 5 grams of protein
- Only 100 calories per serving
- Super simple and quick to make.
Another cool thing about these treats (especially for those of us living in cold climates), is that they won’t freeze rock solid. I’ve tested these on runs in sub-zero temps and could eat them without breaking my teeth. 😛 They’d be perfect for hikes or just as a quick snack on the go as well.
Preparation is a breeze. The main ingredients come together in minutes in a food processor.
Next, the dough is pressed into a silicone mold. If you don’t have one of those, a 9 x 11 pan works, too. Just give it a light, non-stick spray first.
Stick your treats in the freezer to harden up a bit. While they’re hardening, whisk up the chocolate.
Pull the treats back out, and give each one a teaspoon of the chocolate, followed by a teaspoon of peanut halves. Then, stick them back in the freezer.
After about 20-30 minutes, they’re ready to pop out of the silicone mold (or cut out of a pan). If the chocolate cracks as you cut it, let it freeze a bit longer. Then, voilà! You have a nice stock of easy snacks/recovery bites/treats ready to go. They’ll store nicely in the freezer for several months (not that they’ll be lasting that long).
I donated a batch of these to a local ski race last weekend. They offered them (as well as other treats) as a quick recovery snack for skiers who had just finished their race. I got word from some volunteers that the skiers loved them, and they were a favorite among all the treats offered. 🙂
So, go make a batch for yourselves! I promise, they won’t disappoint! And, as always, I’d love to know how you like them!
Chocolate Peanut Protein Bites
These healthy treats will satisfy anyone from a hungry athlete to a mom on the go!
- 1 cup pitted dates
- 1 cup raw peanuts
- 1 cup old fashioned oats
- 3.5 scoops protein powder (I used Gold Standard 100% Whey, Vanilla) (Each “scoop” should yield ~20-24g of protein)
- 1/4 cup unsweetened vanilla almond milk
- 3 oz extra virgin coconut oil
- 4 1/2 tbsp unsweetened cocoa powder
- 1 1/2 tbsp real maple syrup
- pinch fine pink Himalayan salt
- 30 tsp raw peanuts
Put dates in a food processor and pulse/process until they are well chopped.
Add peanuts and oats and process until peanuts are finely chopped.
Add protein powder and almond milk. Pulse/process until mixture forms a dough and pulls away from the sides of the bowl. It should be slightly sticky and easy to handle.
Press about a tablespoon and a half or so of dough into a silicone treat mold. Or, press the entire batch into a 9 x 11 pan (sprayed lightly with non-stick spray).
Stick the mold or pan into the freezer to harden up.
In a small bowl, melt the coconut oil. Then, add the unsweetened cocoa powder, maple syrup and salt. Whisk together until combined.
Pull the mold/pan out of the freezer. Add 1 tsp of the chocolate sauce to each bite-sized mold. If using a pan, pour the entire bowl of chocolate sauce over the dough and spread evenly.
Next, add 1 tsp of peanuts to each treat. If using a pan, sprinkle about 2/3 cup of peanuts evenly over the chocolate layer.
Return the mold/pan to the freezer to harden completely (20-30 minutes).
Once hardened, push each treat out the the mold. If using a pan, cut treats into 30 small squares. Store in an air-tight container in the freezer for up to 3 months.