No-Bake Snickers Protein Bars
Try this No-Bake Snickers Protein Bars recipe, or contribute your own.
Try this No-Bake Snickers Protein Bars recipe, or contribute your own.
- 1 tsp coconut oil
- 1/4 cup natural peanut butter (creamy)
- 1/4 cup sugar free honey (i used nature's hollow) *could a
- 1 cup whey protein powder vanilla (i used mrm natural vanilla)
- 1/2 cup pitted dates
- 2 tbsp water (reserved date water)
- 1/4 cup chopped salted peanuts
- 1/2 cup stevia chocolate chips (or semi sweet chocolate ch cut into pieces)
- Carbohydrate 6.88786875 g
- Cholesterol 0 mg
- Fat 0.58044791551699 g
- Fiber 0.615562482476234 g
- Protein 0.16629375 g
- Saturated Fat 0.490166665672196 g
- Serving Size 1 1 Serving (32g)
- Sodium 0.091875 mg
- Sugar 6.27230626752377 g
- Trans Fat 0.0472145832655024 g
- Calories 30 calories
Step-by-step
- Take the ½ cup of dates, and pour boiling water over top, allow to sit and soften.
- Meanwhile, in a bowl, mix together all the nougat ingredients (peanut butter, honey and whey protein).
- Press the nougat into the bottom of an 8x8 square pan or glass dish.
- Take your softened dates, and 2 Tbsp of the date water, and blend in a blender or food processor until smooth.
- Spread the date (caramel) mixture over the nougat layer in the pan.
- Then, sprinkle the chopped peanuts over the date (caramel) layer.
- Lastly, melt the chocolate and coconut oil in the microwave in 30 second increments or over the stove in a small pot.
- Drizzle the chocolate over top the peanut layer, and spread to cover the edges of the pan.
- Chill in the fridge or freezer until chocolate is set.
- Cut into 8 bars, and store in fridge, or place individually in plastic baggies and store in the freezer for grab and go. I recommend keeping these in the freezer, and they can be eaten directly out of the freezer, as they remain chewy and don't get very hard.
Protein Powder as a Structural Binder
Whey protein isolate acts as the primary dry matrix absorber in this formulation. Isolates have high surface area and absorb ambient moisture rapidly. Mixing whey with viscous agents like peanut butter requires precise moisture control. Too much liquid creates a sticky paste, while insufficient liquid results in a crumbly mass. Knead the nougat base firmly into the pan to collapse air pockets and ensure structural cohesion.Date Puree as a Water-Activity Modifier
Pitted dates soaked in boiling water rehydrate and transform into a pliable paste that mimics traditional caramel. Thermal softening breaks down stubborn pectin walls within the fruit. Blend the soaked fruit with exactly two tablespoons of reserved liquid to achieve a spreadable consistency. This high-sugar fruit purée binds free water molecules, preventing microbial growth and maintaining a chewy texture even at sub-zero temperatures.Fat and Chocolate Crystal Stability
Coconut oil added to chocolate lowers the overall melting point and increases fluidity during microwaving. Heat the chocolate in 30-second increments to prevent the cocoa butter fats from seizing. Stir continuously to promote uniform crystal formation before coating the surface. Chill the assembled pan in the refrigerator for at least 45 minutes until the fat matrix solidifies completely.
