I had the ingredients for several recipes, but wasn’t sure which one to start. They all sounded good to me! I decided to put it to a vote on Twitter, Facebook, and Instagram. One recipe got an overwhelming majority of the vote across all three platforms: protein fudge bars.
The inspiration for this recipe is from Arman at The Big Man’s World. You may remember him from another chocolate recipe I made around Easter. He has so many recipes that look wonderful, so I picked out a few for us to try.
His recipes are perfect for people like me: few ingredients and simple steps. This recipe calls for four ingredients and takes twelve minutes. See? Perfect.These no bake protein fudge bars might change your life Click To Tweet
2 c smooth peanut butter (can use sunflower, cashew, soy nut, or almond butter)
1/2 c maple syrup (can use agave or brown rice syrup)
1 1/2 c gluten free oat flour (can use ground oats)
1/2 c (2 scoops) vanilla protein powder
Optional: chocolate topping
*If using maple or agave syrup, add additional teaspoon
-Place oat flour and vanilla protein powder in mixing bowl
-In a microwave safe bowl or stovetop, combine peanut butter and maple syrup and melt together.
Whisk together until combined.
-Pour into dry mixture and mix together completely.
Pro tip #1: If the mixture is crumbly, add 1 tbsp of water or milk of choice until it’s a thick batter.
-Pour batter into lined 8×8 inch loaf pan or cake tin lined with parchment paper. Press firmly
-Refrigerate for 20+ minutes until firm. Once slightly firm, add chocolate topping (optional).
Refrigerate for an another 40 minutes.
-Remove and cut into bars.
Pro tip #2: To make this recipe sugar-free, use sugar-free syrup.
We used Smart Balance peanut butter, Bob’s Red Mill Vanilla Protein Powder, Bob’s Red Mill
Gluten-Free Oat Flour, and Miss Jones Organic Chocolate Frosting. As always, these products
are gluten-, soy-, and dairy-free. The frosting is Top 8 Allergen Free.
Note: The Vanilla Protein Powder has chicory root in it. This can cause issues for those on a
low FODMAP diet. We didn’t realize it was in this protein powder when we ordered it. Nikki
found out the hard way & wanted me to warn people following a low FODMAP diet.
For other healthy topping options, check out Arman’s recipe.
Pro tip #3: Don’t use whey protein because the bars won’t form.
Keep bars refrigerated. They can be frozen. If you’d like them extra fudgy, eat them at room
Verdict: these fudge bars are sinfully delicious.
Please let me know if you make this recipe. Be sure to tag GFS and use the hashtag glutenfreespirited.
As always, sharing is caring. Don’t have FOMO and follow GFS on social media using the buttons below.
If you’re interested, I did a 5 day Instagram challenge where I posted some fun stuff on more personal topics.