Made with white beans, peanut butter, oats, and chocolate chips, Peanut Butter Chocolate Chip Energy Bars are healthy and delicious for snacking.
Casey recently suggested I come up with a homemade protein/energy bar for us. I originally made a chocolate version (I may share that one later 🙂 ), but this peanut butter chocolate chip adaption is our favorite.
This recipe was the result of some experimenting last weekend. I like to make a couple batches of different snack foods ahead of time on Saturdays, and then they last us all week.
Healthy bars that look like dessert? Yes, please. These little bars have about 10 grams of protein apiece and are naturally sweetened with honey. They are also gluten and egg free! Casey and I aren’t vegan or vegetarian personally, but we enjoy eating a wide variety of foods, and so I made these energy bars along those lines.
Peanut Butter Chocolate Chip Energy Bars
- 2 heaping cups quick or rolled oats
- 2 Tablespoons ground flax seed
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cans low sodium white beans (rinsed and drained)
- 3/4 cup honey
- 1/2 cup peanut butter (or almond butter)
- 4 Tablespoons hemp seeds
- 1 Tablespoon vanilla extract
- 1/4 cup dark chocolate chips
Preheat oven to 350 degrees Fahrenheit.
In a good quality food processor, pulse oats until they reach a flour-like consistency. Remove ground oats from food processor and place in a large bowl. (If you don’t have a food processor you can skip this step; the texture will just be different.) Add ground flax seed, baking powder, and salt to oats and stir together well.
Rinse beans very well and gently pat dry with a towel. (Don’t skip this step or your energy bars will taste like beans, which is kind of gross.) Combine beans, honey, peanut butter, hemp seeds, and vanilla in empty food processor bowl or a good quality blender and process until well blended. Add wet mixture to oat mixture and mix well by hand. Batter will be thick. Fold in chocolate chips.
Press into a lightly greased 9×13 pan and bake for 15 minutes. Let cool completely in pan and then cover and refrigerate for several hours or overnight. Cut into bars.
Bars keep well in the fridge for 3-4 days.
~K in the Kitchen