Chocolate Peanut Butter Protein Cornflake Bars (vegan, gluten-free, refined sugar free)
Crunchy, chewy, chocolatey, and secretly packed with protein, these no-bake chocolate peanut butter protein cornflake bars are the snack you will always want to have in your freezer. It’s the perfect healthy treat when you are craving something sweet.
If you’ve been searching for a snack or treat that hits the sweet spot between indulgent and nutritious, this is it. These bars taste like a chocolate peanut butter candy bar but made with wholesome ingredients, no refined sugar, and a protein boost from my favorite vanilla protein powder (use code: NUTSABOUTGREENS). Best of all, they take just 10 minutes of hands-on time and the freezer does the rest. The crispy cornflakes mixed with the peanut butter and rich dark chocolate topping is absolutely heavenly.
I love having these in the freezer and grabbing a square after lunch or dinner when I’m craving something sweet. The sweet and salty just makes them so addicting! They’re perfect as a post-workout snack, an afternoon pick-me-up, or even a healthy dessert.
If you make these chocolate peanut butter protein cornflake bars, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
Chocolate Peanut Butter Protein Cornflake Bars (vegan, gluten-free, refined sugar free)
Ingredients
- 1/2 cup natural peanut butter (I used salted)
- 1/3 cup pure maple syrup
- 2 Tbsp coconut oil
- pinch of salt (more if your pb isn't salted)
- 1/4 cup vanilla protein powder (linked the one I use in the notes)
- 2 1/2 cups plain cornflakes
chocolate topping:
- 1/2 cup dark chocolate, dairy-free
- 1 Tbsp natural peanut butter
- 1 tsp coconut oil
- flaky sea salt for topping
Instructions
- In a small pot over medium low heat, add the peanut butter, maple syrup, coconut oil, and salt. Stir until melted and combined. Turn heat off and add the protein powder. Stir until well combined and smooth.
- In a large bowl, add the cornflakes and peanut butter mixture. Stir and mix until everything is evenly combined.
- Line a 9x5 loaf pan with parchment paper. Transfer the cornflake mixture into the pan and press down firmly and evenly.
- Make the chocolate topping by adding the chocolate, peanut butter, and coconut oil to a bowl. Microwave in 30 second increments, stirring after each increment, until melted.
- Pour chocolate over the top of the peanut butter cornflakes. Place in the freezer for at least 1 hour to set. Sprinkle flaky sea salt on top (optional), slice, and enjoy! Store leftovers in the freezer.
