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Chocolate-Dipped Peanut Butter Protein Bars (Vegan+GF)

These chocolate-coated bars make the perfect post-workout (or anytime) snack. A mixture of grains and lentils is all it takes to make these bars chock-full of healthy proteins. Chocolate and peanut butter, for the win!
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 16 bars


For the Protein Mix:

  • 2 cups water
  • 1/4 cup uncooked lentils
  • 1/4 cup uncooked brown rice
  • 1/4 cup old steel-cut rolled will work too

For the Bars:

  • 1 cup natural peanut butter
  • 1/4 cup turbinado sugar
  • 1/2 cup dried figs or dates
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1/2 cup coconut milk
  • 2/3 cup oat flour

For the Chocolate Coating:

  • 1/2 cup coconut oil
  • 1/2 cup maple syrup or agave nectar
  • 1/4 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract


  1. Combine lentils, rice, and oats with water in a medium saucepan with lid. Bring to a boil over medium-high heat then reduce heat to low and cover. Cook for 25-35 minutes, stirring often, until liquid is absorbed and the rice is soft. Add more water during cooking if needed.
  2. Once completely softened, cool for about 15 minutes. Grease a 13x9-inch baking pan with oil and set aside. Pour mixture into a food processor or blender and pulse until smooth.
  3. Add all remaining ingredients for bars except oat flour and blend until well combined. Add flour and pulse a few times until mixed, you should have a thick dough now. Press mixture into prepared pan and place in freezer for at least 1 hour or until frozen solid. Remove pan from freezer and cut into desired size bars.
  4. Combine coconut oil, syrup, and salt in a small saucepan over low heat and stir until melted. Add cocoa and vanilla and stir until smooth and remove from heat.
  5. Dip bars in coating and place on a parchment lined tray about 1 inch apart to dry. Place tray in freezer for about 15 minutes until coating is solid. These bars are very soft at room temperature so they are best stored in the refrigerator and served cold.

Recipe Notes

Will keep for up to 2 weeks in refrigerator or they can be frozen for longer storage.