Wonderful, sweet, delicious, from selected quality ingredients. It does not require baking. Very easy to prepare.

If you are a chocolate-peanut butter lover, then I am sure you will ADORE these bars. You won’t even notice they are healthy and made with whole ingredients. The first bite will take you straight to heaven, trust me!

I served them to guests the first time I made them and everyone was impressed and asked for the recipe! I strongly recommend you to try these chocolate peanut butter bars and enjoy this easy treat with your loved ones.

No Bake Chocolate Peanut Butter Protein Bars

Servings: 3 people
Time to prepare: 30 minutes

Ingredients: (8″ x 6″ pan)

First layer:

• 150 g chocolate protein cookies
• 40 g coconut oil

Peanut butter layer:

• 125 g peanut butter (smooth)
• 240 g of cream cheese
• 40 g coconut sugar
• 1 teaspoon vanilla extract

Chocolate cream layer:

• 120 g dark chocolate (80% cocoa or more)
• 100 g of Greek yogurt
• 240 g of cream cheese
• 1 teaspoon vanilla flavoring
• 40 g coconut sugar

Toppings: (optional)

• chopped peanuts

Preparation:

1. Grind the protein chocolate cookies into a food processor to make them completely crumbly. Add melted coconut oil to them, mix the mixture well  then press the base well with a spatula or fingers into the bottom of the mold. I used a square mold with removable bottom lined with baking paper to make it easier to remove the cake, but you can also use a regular mold with a bottom (although you will have a little trouble removing the cake in that case. Set the base aside while you prepare the first cream.
2. For the peanut cream, mix the peanut butter, cream cheese, coconut sugar and vanilla. Spread the resulting cream on the base and smooth well with a spatula, and put everything in the refrigerator while preparing the chocolate cream, to set and make it easier to put the next layer.
3. For the chocolate cream, first melt the chocolate in a double boiler, or in the microwave. Leave for a few minutes, then mix it with Greek yogurt. Cool the mixture for about 10 minutes at room temperature.
4. Now add cream cheese, vanilla and coconut sugar to the slightly cooled mixture and whisk everything into a uniform mixture. Try and add a little more coconut sugar as needed and taste it (because the sweetness largely depends on the percentage of cocoa in the dark chocolate you choose). Spread the chocolate cream over the cooled peanut mixture, and place everything to cool in the refrigerator for at least 2 hours.
5. Using a knife soaked in water, separate the edges of the cake from the mold and take out the removable base. While cutting the cake, soak the knife in lukewarm water, help yourself with a spatula, and after each cut, wipe the knife with a kitchen towel and soak it again in water and drain. If the bars are very soft, put them in the freezer for an hour or so.