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Homemade dairy-free, gluten-free peanut butter protein bars stacked on white plate
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Peanut Butter Protein Bars

Note: Cook Time refers to Chill Time.
These homemade peanut butter protein bars are no-bake, quick to make, and packed with protein, healthy fats, and fiber. Made with simple pantry ingredients, they’re perfect for meal prep, post-workout fuel, or a grab-and-go snack any time your sweet-salty cravings hit. Dairy-free, gluten-free, and freezer-friendly, these bars are a homemade treat you’ll reach for again and again.
Prep Time 15 minutes
Total Time 45 minutes
Servings 12 bars
Author Rachael DeVaux

Equipment

  • 8x8 baking dish

Ingredients

  • 1½ cups almond flour
  • ½ cup vanilla or unflavored protein powder (I like Ritual Protein)
  • Pinch of flaky sea salt
  • ¾ cup unsweetened peanut butter
  • ¼ cup + 1 tablespoon honey, warmed (ideally raw or local, if possible)
  • 3 tablespoons unsweetened almond milk
  • ⅓ cup dark chocolate chips (non-dairy if preferred) plus more for topping

Instructions

  • Line an 8x8-inch baking dish (or anything similar) with parchment paper, letting any excess paper hang over the sides. Set aside.
  • In a large bowl, whisk together the almond flour, protein powder, and salt. In a small bowl, whisk together the peanut butter, honey, and almond milk until smooth and uniform. Pour the peanut butter mixture into the almond flour mixture, and stir to combine. It will be dry at first, but keep mixing together the dough until it becomes uniform and thick. If needed, add a splash of almond milk, tablespoon by tablespoon, until moist enough to make a dough. Fold in the chocolate chips.
  • Transfer the mixture to the prepared baking dish, and press down with a silicone spatula to smooth the top. Sprinkle with additional chocolate chips, and place the dish in the freezer for 30 minutes.
  • Use the sides of the parchment paper to lift the mixture out of the dish and onto a cutting board. Cut into 12 bars.
  • To Store: Store the bars in an airtight container in the fridge or freezer. They’ll last up to 7 days in the fridge or up to 3 months in the freezer.

Notes

Swaps & Substitutions:
  • Almond flour: Swap 1:1 with cashew or sunflower seed flour; for oat flour, use slightly less (7/8 cup per 1 cup).
  • Protein powder: Any vanilla or unflavored protein (whey, pea, or soy) works; adjust liquid if needed.
  • Peanut butter: Smooth, creamy peanut butter works best; almond, cashew, or sunflower seed butter are fine. Add a bit more peanut butter or almond milk if the dough feels dry.
  • Honey: Maple syrup or brown rice syrup for a vegan option.
  • Almond milk: Any unsweetened plant-based milk works, or regular milk if dairy isn’t an issue.
  • Chocolate chips: Dairy-free, vegan, sugar-free, or chopped dark chocolate all work.
  • Pro tip: Scrunch the parchment before lining the pan — it molds better to the dish and makes lifting the bars out easier.