These chocolate peanut butter protein bars are so easy to make with just 8 ingredients and no baking! Layers of peanut nougat, peanut butter caramel, and dairy-free chocolate, they're vegan, gluten-free, and so delicious.
To a large bowl, add the peanut butter, maple syrup, soy milk, vanilla extract, and salt and whisk with an electric mixer until smooth and creamy. Slowly add the protein powder, a few tablespoons at a time, and whisk to incorporate it into the mixture. Lastly, add the ground flaxseeds and mix again to combine.
Line the base and sides of a square 8" pan with parchment paper. Transfer the nougat to the pan and place a large sheet of parchment on top of it. Use your hands or a spoon to press the mixture down into an even layer. The mixture will be sticky, but the layer of parchment paper will prevent your hands/spoon from getting stuck to it.
Place the nougat in the freezer to set for at least an hour, leaving the sheet of parchment paper on top until it is set.
Caramel
Add all of the ingredients to a heat-resistant bowl. Heat over a double boiler (bain-marie) while stirring until all of the ingredients have melted into a smooth caramel.
Remove the sheet of parchment paper from the nougat by carefully peeling it back. Pour the caramel on top of the nougat and smooth it out evenly with a spoon or spatula. Place in the freezer to set completely for 4 hours (overnight works well too).
Coating
Carefully lift the set bar from the baking tray. Use a sharp knife to cut it into 18 miniature bars or 12 large bars. Place the bars back in the freezer whilst you prepare the chocolate coating.
Melt the chocolate over a double boiler. Dip the bars into the chocolate and sit them on top of a tray lined with parchment paper. Place them in the fridge to set for 10 minutes before serving.
Storage
Store these slices in an airtight container in the freezer and consume them within a week. Alternatively, you can freeze them and defrost for an hour before serving.
Notes
If your chocolate is on the thicker side, add a tablespoon of peanut butter, vegan butter, or coconut oil while melting. This helps the chocolate coat the bars better, and will make it easier to bite into the protein bars.
Like with all brownies and slices, I recommend that you use a large sharp knife, and ideally a chef's knife if you own one. A blunt knife will make it really tough to cut nice even slices.