Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Snack proteiné et gourmand au beurre de cacahuètes, chocolat, flocons d’avoine et fruits secs

Protein-Packed Peanut Butter, Chocolate, Oat, and Nut Snack

Name: Protein-Packed Peanut Butter, Chocolate, Oat, and Nut Snack
Total time: 7200 s
Yield: 12 snacks
Cuisine: American
Ingredients: 1/2 cup peanut butter (about 120 grams); 1 1/3 cups oats (about 120 grams); 1/2 cup protein powder (I used vanilla isolate, about 120 grams); 5 1/3 oz chocolate (dark or milk, about 150 grams); 1/3 cup unsweetened plant-based milk (I used cashew milk, about 80 grams); 2/3 cup unsalted mixed nuts (I used a mix of hazelnuts, peanuts, almonds, and cashews, about 60 grams); 1 tablespoon agave or maple syrup (about 20 grams); Optional: A bit of shredded coconut for topping

French Feelgood Moments ! @uneideefeelgood34

Make a simple version with just dark chocolate, or a more indulgent one with milk chocolate and shredded coconut. Use muffin molds for round snacks, or silicone cereal bar molds for longer snacks.

French Feelgood Moments ! @uneideefeelgood34

Make a simple version with just dark chocolate, or a more indulgent one with milk chocolate and shredded coconut. Use muffin molds for round snacks, or silicone cereal bar molds for longer snacks.

Saved

Ingredients

2 hours in the fridge

12 snacks

1/2 cuppeanut butter (about 120 grams)
1 1/3 cupsoats (about 120 grams)
1/2 cupprotein powder (I used vanilla isolate, about 120 grams)
5 1/3 ozchocolate (dark or milk, about 150 grams)
1/3 cupunsweetened plant-based milk (I used cashew milk, about 80 grams)
2/3 cupunsalted mixed nuts (I used a mix of hazelnuts, peanuts, almonds, and cashews, about 60 grams)
1 tablespoonagave or maple syrup (about 20 grams)
Optional: A bit of shredded coconut for topping

Saved

Steps

2 hours in the fridge

1

Mix the peanut butter, agave syrup, and plant-based milk.
2

Add the oats and protein powder and mix well (the mixture should be compact).
3

Form balls the size of a plum and press the mixture firmly into a silicone mold. I use a muffin mold for round snacks, but small rectangular cereal bar molds are perfect for protein bars.
4

Gently press the nuts into the mixture.
5

Melt the chosen chocolate in the microwave for 1 minute (I used half dark chocolate, half milk chocolate) and spread it over the nuts.
6

Add a little shredded coconut on top.
7

Let them harden in the fridge for at least 2 hours before removing from the mold.
8

These protein snacks keep well for several days in an airtight container in the refrigerator.