What’s the most addictive nut in the whole world? Well (to me) its pistachios! What a unique flavor, and they’re just an overall delicious and addictive nut. They aren’t really a holiday nut, but I guess I just see them more around the holidays. These pistachio chocolate protein bars could be made 365 days a year though, cause they’re that good.
I never seem to have a problem coming up with new protein bar recipes. If you’ve made some of the creations on the website before, they are very similar in ways, but with different toppings and add ins. The toppings can really change the taste and texture of a bar, so it really transforms using just a few different ingredients!
Chocolate drizzle…I mean really? What’s more delicious than a drizzle of chocolate. As you can tell, I go a bit heavy on the drizzle, and that’s how I like it. I just love the combo of the saltiness and sweetness in this bar, and definitely opt for salted pistachios, cause not that it makes it a sodium-laden bar anyway (79 mg/bar is lower than any packaged protein bar)
Not only are these easy to make, they are ridiculously cheap to make. Peanut butter, oats, honey, the pistachios. All pretty inexpensive. The pistachios are the most expensive but they pale in comparison to the cost of pine nuts (and why are pine nuts so expensive?! Oh my gosh!) Ok, back to the bars….
Like most of my other protein bar recipes, I recommend freezing these individually or in packs of 2, for quick grab and go. Not that they aren’t good stored in the fridge, but they maintain maximum quality, and taste when stored in the freezer.
I hope you try these the next time you’re making protein bars. I’m pretty sure they’ll quickly become a new favorite!
- ½ cup natural peanut butter (or other nut butter, or for nut-free use Sunbutter)
- ½ cup honey (I used Nature's Hollow sugar-free honey, could also use sf maple syrup)
- 2 cups (200g) whey protein, vanilla (I used Labrada Lean Body For Her)
- 1 cup quick oats
- 1 Tbsp almond milk (or milk of choice)
- ½ cup shelled salted pistachios, chopped
- ½ cup semi-sweet chocolate chips (I used Krisda stevia chocolate chips)
- 1 tsp coconut oil (or melted butter)
- Cream together the peanut butter and honey.
- Stir in the whey protein powder and quick oats. Add the almond milk to help it come together easier. Use another Tbsp if dough seems too dry. You'll want the dough stiff and not too wet.
- Press the dough into a 9x9 pan that's been lightly misted with oil. I press it in the pan with plastic wrap over top to save my hands from getting sticky.
- Once the dough has been pressed in, sprinkle the pistachios on top and press into the dough.
- Then in a microwave safe bowl, melt the chocolate with the coconut oil in 30 second increments. Could also do this on the stove in a small pot.
- Drizzle the chocolate over the bars.
- Allow to cool in the freezer for at least 30 minutes until the chocolate has set.
- Cut into 16 bars. From there, keep in the fridge and consume within 4-5 days, or place 1-2 bars in plastic baggies and store in the freezer and it will last for months. Can be enjoyed right out of the freezer.
