Easy Chocolate Peanut Butter Protein Slice

This Easy Chocolate Peanut Butter Protein Slice is no bake, gluten free, low sugar and perfect to enjoy as a healthy dessert. The base is boosted with oats, coconut and protein powder. Then you have a creamy chocolate topping for a little extra indulgence.

I store the slice in the fridge for quick snacks or times when I want something sweet without a sugar crash. The recipe works with most protein powders. You can also make it without protein powder, using extra oats as a substitute if you prefer.

Healthy chocolate peanut butter slice

This healthy chocolate peanut butter slice is lower in sugar than other slices and bars. It also doesn’t include artificial or sugar-free sweeteners that can cause digestive issues for some people. Natural peanut butter and coconut both provide subtle sweetness, so less added sweetener is needed. Then I use 70% cocoa chocolate in the chocolate topping, which further reduces the overall sugar content.

The recipe is also small batch, which is handy to prevent over consumption. However, if you want to get ahead with meal prep, you can easily double the recipe. It also freezes well.

Ingredients for chocolate peanut butter protein slice

• Rolled oats: Oats are blended into a flour and added to the base mixture. Old-fashioned rolled oats or quick oats should both work.
• Desiccated coconut: The coconut blends with the oats and protein powder, adding some natural sweetness to the base mixture. I always use unsweetened desiccated coconut.
• Protein powder: I used unflavored egg white powder in this recipe, which is a highly bioavailable protein source. However, most protein powders should work. I often make it with unflavored whey protein isolate. You can also use extra rolled oats blended into a flour as a substitute.
• Natural peanut butter: Natural smooth peanut butter gives the best texture in this recipe. The ingredients listed on the jar should only be peanuts and salt.
• Brown rice syrup: I use brown rice syrup, also known as rice malt syrup, to sweeten the slice. Its thick texture and mild sweetness works well in the recipe. However, you could use another liquid sweetener like honey or maple syrup if you prefer. Just keep in mind that honey has a strong taste that will be noticeable.
• Coconut oil: A small amount of coconut oil helps the slice to set firm when chilled. It also adds a subtle natural sweetness.
• Dark chocolate: Dark chocolate is used for the chocolate topping. Any chocolate will work, but I like to use 70% cocoa dark chocolate for a rich chocolate flavor and to keep the sugar content down.
• Vanilla extract: A dash of vanilla works really well in the base. However, you can leave it out if you don’t have any.
• Salt: A pinch of salt enhances the flavors in the slice. If your natural peanut butter does not contain salt, I would add a more generous pinch of salt to compensate.

How to store this peanut butter slice

This peanut butter slice is best stored in an airtight container in the fridge for up to one week. If you won’t eat it all within this time frame you can freeze some of the portions. It freezes really well and should last frozen for up to three months.

When freezing the slice, wrap the bars tightly in cling film or place them in one layer in a zip lock bag to avoid freezer burn. Then, you can defrost as many pieces as you need in the fridge overnight.

More healthy bar and slice recipes

• Dark Chocolate Ginger Slice
• 4 Ingredient Vegan Peanut Butter Bars
• Chocolate Sour Cherry Slice
• No Bake Almond Nougat Protein Bars
• Easy No Bake Vegan Slice

Check out the Bar and Slice Recipes page for more ideas.

Chocolate Peanut Butter Protein Slice Recipe

Notes

1. Protein powder – Most protein powders should work in this recipe, including whey, vegan or plant-based varieties. If you don’t have protein powder, you can use extra rolled oats blended into a flour as a substitute. For flavored protein, I would stick to something neutral like vanilla or chocolate that won’t clash with the peanut butter.
2. Peanut butter – Natural smooth peanut butter works best here. It should only list peanuts and salt as ingredients on the jar. Other varieties of peanut butter will still work, but you may have to adjust the base mixture as per Note 4 below.
3. Loaf tin – Since this is a no-bake slice, you can set it in any tin or container that is close to 8 x 4 inch or 20 x 10 cm. The slice will just be thicker if set in a smaller container, or thinner if set in a larger container.
4. Mixing the base – The base mixes perfectly for me when the recipe is followed as written and measured on a food scale in grams. However, if your mixture is too dry, just add a splash of water. If your mixture is too wet, add a little extra protein powder.
5. Storage – Store the protein slice in an airtight container in the fridge for up to 7 days or freeze for up to 3 months. If freezing, wrap the slices tightly in cling film or place them in one layer in a ziplock bag before freezing to avoid freezer burn.
6. Doubling the recipe – To make a larger batch of the slice, you can double the recipe and set it in an 8 x 8 inch or 20 x 20 cm square cake tin or dish.

Nutrition Facts

• Serving size: 1 piece (made with 70% cocoa dark chocolate)
• Energy: 137 Calories / 575 Kilojoules
• Total Fat: 9.6 g
• Saturated Fat: 5.2 g
• Total Carbohydrate: 7.9 g
• Dietary Fiber: 2.1 g
• Sugars: 3.1 g
• Protein: 5.1 g
• Sodium: 65 mg
• Potassium: 73 mg