Ingredients
Method
- Prepare a standard loaf pan by placing a piece of parchment paper inside. Allow the edges of the paper to hang over the sides so you can lift the finished bars out easily later.
- Place the almond flour, vanilla protein powder, and salt into a large bowl. Whisk these together until the mixture is light and free of any large clumps.
- Add the creamy peanut butter, maple syrup, and vanilla extract to the dry ingredients. Stir the mixture with a spatula until it looks like thick, coarse crumbs.
- Pour in the almond milk one tablespoon at a time. Continue stirring until the crumbs transform into a thick, solid dough that stays together when pressed.
- Add the mini chocolate chips to the bowl. Use your hands or a spoon to work the chips into the dough until they are distributed evenly throughout the mixture.
- Transfer the mixture into your lined loaf pan. Use a flat object or the back of a spoon to press the dough down firmly into an even, flat layer.
- Place the pan in the refrigerator for at least 30 minutes. This resting time allows the ingredients to bond so the bars become firm enough to slice.
- Lift the dough out of the pan using the parchment paper edges. Use a sharp knife to cut the block into eight rectangular bars and store them in the fridge.
Notes
To improve the nutritional profile even further, you can swap the peanut butter for almond butter or cashew butter. These alternatives offer a milder flavor that lets the vanilla and chocolate stand out more.
If you want a bit of crunch, try adding a tablespoon of chia seeds or crushed walnuts into the mix along with the chocolate chips. This adds more fiber and a different texture to the soft dough.