These simple, protein-rich bars are the perfect snack on a hectic day or when you're out in the woods. You can store the bars in the fridge or freeze them, so it pays off to make a bigger batch!

The recipe is 100% vegan, gluten-free and it is suitable for a low-FODMAP diet. Recipe by Saara Atula.

Peanut chocolate protein bars

8 bars

Base
1 dl almond flour
½ dl oat flour
1½ scoops of Nosht Nut Protein
½ dl peanut butter
1 dl maple syrup
2 tablespoons almond or oat milk

Filling
2/3 dl peanut butter (crunchy)
½ dl maple syrup
2 tablespoons whole cane sugar (add to taste)
1 tablespoon almond or oat milk
2 tablespoons melted coconut oil (not necessary but makes the filling softer)
2 tablespoons roasted salted peanuts

Topping:
approx. 50g (vegan) dark chocolate 
Ground salted peanuts

Mix the base ingredients. Add almond or oat milk so that the batter is easy to mold. Make 1cm thick rectangle on top of a baking sheet.

Mix the filling ingredients in a bowl. Add evenly on top of the base. Put in a freezer for half an hour to make the chocolate topping set quicker and better.

Melt the chocolate for example in the microwave oven: chop the chocolate into a bowl and put in the microwave for 30 seconds at a time, mix in between and continue until melted. Make chocolate stripes on the bars or dip them in chocolate (fully or half-way). Sprinkle quickly some chopped salted peanuts on top before the chocolate solidifies.

Store in a cool place. You can keep them in the fridge for a couple of weeks or a couple of months in the freezer.