Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Barres protéinées beurre de cacahuète, purée de noisettes Omie, coco, poudre d’amande et chocolat

Peanut Butter, Hazelnut Spread, Coconut, Almond Powder, and Chocolate Protein Bars

Name: Peanut Butter, Hazelnut Spread, Coconut, Almond Powder, and Chocolate Protein Bars
Total time: 1800 s
Yield: 16 mini bars
Cuisine: American
Ingredients: 1/4 cup peanut butter (about 60 grams); 1/4 cup protein powder (I used vanilla) (about 60 grams); 1/4 cup almond powder (about 30 grams); 1/3 cup rolled oats (about 30 grams); 1 tablespoon hazelnut spread; 2 tablespoons agave syrup; 2 1/3 tablespoons plant-based milk (I used cashew milk) (about 35 ml); 7 oz chocolate of your choice (I used milk chocolate) (about 200 grams); 1/4 cup unsalted roasted peanuts (about 35 grams); 1/4 cup shredded coconut (about 20 grams); 1 pinch sea salt

French Feelgood Moments ! @uneideefeelgood34

I was so taken with the hazelnut spread and almond powder that I just had to create a protein bar recipe with them! Mission accomplished! With the shredded coconut, the taste of these bars is reminiscent of the famous Suchard chocolate coconut clusters I devoured as a child. A pure delight!!!

French Feelgood Moments ! @uneideefeelgood34

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Ingredients

2x30 minutes freezing

16 mini bars

For the bars
1/4 cuppeanut butter (about 60 grams)
1/4 cupprotein powder (I used vanilla) (about 60 grams)
1/4 cupalmond powder (about 30 grams)
1/3 cuprolled oats (about 30 grams)
1 tablespoonhazelnut spread
2 tablespoonsagave syrup
2 1/3 tablespoonsplant-based milk (I used cashew milk) (about 35 ml)
For the coating
7 ozchocolate of your choice (I used milk chocolate) (about 200 grams)
1/4 cupunsalted roasted peanuts (about 35 grams)
1/4 cupshredded coconut (about 20 grams)
1 pinchsea salt

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Steps

2x30 minutes freezing

1

Mix the peanut butter, agave syrup, and hazelnut spread.
2

Add the protein powder, rolled oats, almond powder, and finally the plant-based milk to get a fairly compact dough.
3

Place this dough into small molds. I used mini financier molds, but any small mold will do. Freeze for 30 minutes.
4

Melt the chocolate in a double boiler or microwave for 1 minute, and mix it with the shredded coconut and coarsely chopped peanuts. Dip the mini bars in this mixture, and place them directly on a parchment paper-lined plate. Sprinkle with a few grains of sea salt and freeze for another 30 minutes, then refrigerate.
5

The mini bars can be stored for several days in an airtight container in the refrigerator... if you can resist eating them all on the first day!