These Peanut Butter Squares are rich, satisfying, and packed with 10g of protein per bar - ideal for a midday energy boost or a post-gym snack. With a chewy peanut butter base made using Per4m Caramel Biscuit Egg White Protein Powder and a smooth chocolate-peanut butter topping, they strike the perfect balance between indulgence and performance.
Thanks to the use of egg white protein, these bars are naturally lactose-free and dairy-free, making them an excellent choice for anyone with dairy sensitivities or looking for a lighter, easier-to-digest alternative to whey. Egg white protein is known for being gentle on the stomach while still delivering high-quality, complete protein—perfect for fuelling recovery without any discomfort.
No baking required—just blend, press, chill, and enjoy!
Ingredients
For the base:
- 45g rolled oats (use gluten-free if preferred)
- 45g unsweetened desiccated coconut
- 80g Per4m Caramel Biscuit Egg White Protein Powder
- 60g smooth peanut butter
- 15g honey or maple syrup
- 35g coconut oil, melted
- A pinch of sea salt
For the chocolate topping:
- 40g dark chocolate, melted
- 20g smooth peanut butter
Makes 10 bars
Macros
Per Bar
141 Calories
10g Protein
5g Carbs
9g Fat
Method
Line the base of a loaf tin with baking paper.
Place the oats, desiccated coconut and protein powder in a blender jug. Blend well until finely ground.
Transfer to a large bowl. Add the peanut butter, honey, melted coconut oil and salt. Mix well. Add a splash of cold water if the mixture is too dry. Stir well to form a dough-like consistency.
Transfer the mixture to the tin and press down firmly. Flatten the surface with a spatula.
Freeze for 20 minutes.
Meanwhile, mix the peanut butter with the melted chocolate until well combined.
Pour the mixture over the base layer. Tilt the pan so that the chocolate evenly covers the surface.
Refrigerate for 30 minutes, until the chocolate is firm.
Cut into 10 bars.
