No-Bake Peanut Butter Greek Yogurt Protein Bars

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No-Bake Peanut Butter Greek Yogurt Protein Bars

These No-Bake Peanut Butter Greek Yogurt Protein Bars are creamy, chewy, nutty, and so delicious, with 14g of protein. They’re made with thick Greek yogurt, peanut butter, protein powder, and chopped nuts, then chilled until firm enough to slice.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: No-Bake Peanut Butter Greek Yogurt Protein Bars

Servings: servings

Calories: 167kcal

Author: Ioana Diaconu from LowCarbSpark.com

Ingredients

1 1/2 cups Greek yogurt or Skyr thick
1/2 cup peanut butter natural, melted
3/4 cup protein powder plus more if needed
2 tablespoons sugar-free maple syrup regular maple syrup, or honey
1 teaspoon vanilla extract
1/4 teaspoon salt or a pinch if using salted peanut butter
1/3 cup nuts chopped, such as walnuts, almonds, or pecans
2 tablespoons unsweetened shredded coconut optional, for topping

US Customary - Metric

Instructions

Line a 9x5-inch loaf pan with parchment paper, leaving some overhang for easy removal.
Add the peanut butter to a microwave-safe bowl and warm it for 15 to 20 seconds, or until just runny. Let it cool slightly if it feels hot.
In a large mixing bowl, stir together the Greek yogurt, melted peanut butter, maple syrup, vanilla extract, and salt until smooth.
Add the protein powder gradually and mix until the mixture becomes thick, creamy, and spreadable. If it feels too soft, add 1 to 2 extra tablespoons of protein powder.
Fold in the chopped nuts.
Spread the mixture evenly into the prepared pan and smooth the top with a spatula.
Sprinkle the shredded coconut on top, if using.
Freeze for 1 to 2 hours, or until firm enough to slice. You can also refrigerate for about 4 hours, but the bars will be softer.
Lift the mixture from the pan using the parchment paper, then cut into 10 bars or squares.
Store the bars chilled in the refrigerator or freezer.

Notes

Use thick Greek yogurt or Skyr for the best texture. Regular yogurt is usually too thin and can make the bars too soft.
Protein powders absorb moisture differently, so the texture may vary. The mixture should be thick, creamy, and spreadable before chilling.
Whey protein usually gives a creamier texture, while plant-based protein may make the bars thicker or slightly drier.
If using salted peanut butter, reduce the salt to a pinch or skip it.
For a lower-carb version, use sugar-free maple syrup and unsweetened shredded coconut.
For a dessert-style version, drizzle the top with melted sugar-free chocolate before freezing.

Nutrition