Clean Peanut Protein Bars with Dark Chocolate Coating
This think! protein bar contains problematic canola oil (inflammatory seed oil), soy protein isolate, maltitol, and artificial emulsifiers. Our DIY version replaces the canola oil with coconut oil, uses clean whey/collagen protein, and natural sweeteners for a healthier protein bar with similar macros.
Based on: Creamy Peanut
· Makes approximately 24 bars (60g each)
· Serving: 1 bar (60g) - same as commercial product
Why This Recipe is Seed Oil Free
Commercial Creamy Peanut from think! often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Creamy Peanut may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Intensifies peanut flavor without excess oils, adds protein
Monk fruit sweetener
60g (about 1/4 cup) · Lakanto Classic Monk Fruit Sweetener
Replaces maltitol with clean zero-calorie sweetener
Organic dark chocolate
200g (about 7 oz) · Alter Eco Dark Blackout 85% Cacao
Creates clean chocolate coating without artificial emulsifiers
Sunflower lecithin
12g (about 2 tablespoons) · NOW Foods Sunflower Lecithin Powder
Replaces soy lecithin as natural emulsifier for smooth chocolate coating
Sea salt
6g (about 1 teaspoon) · Redmond Real Salt
Enhances flavors and provides essential minerals
Pure vanilla extract
10ml (about 2 teaspoons) · Simply Organic Pure Vanilla Extract
Replaces artificial natural flavors with clean vanilla flavor
Instructions
Step 1. Prepare your workspace by lining a 9x13 inch pan with parchment paper and gathering all ingredients. Measure the whey protein powder (360g) into a large mixing bowl. The protein will form the structure of your bars, so accurate measurement is crucial for proper texture.
Step 2. In a separate bowl, combine the melted coconut oil (120g - melt gently to liquid but not hot), organic peanut butter (240g), and vanilla extract (10ml). Whisk together for 2-3 minutes until completely smooth and uniform. The coconut oil replaces the inflammatory canola oil from the original while providing healthy saturated fats.
Step 3. Add the peanut flour (90g), monk fruit sweetener (60g), and sea salt (6g) to the wet ingredients. Mix thoroughly for 3-4 minutes - the peanut flour can clump easily, so ensure even distribution. The mixture should smell intensely of peanuts and be thick but spreadable.
Step 4. Gradually fold the wet mixture into the protein powder using a rubber spatula. Work in sections, adding about 1/3 of the wet mixture at a time. The final dough should hold together when pressed but not be sticky. If too dry, add 1-2 tablespoons of melted coconut oil. If too wet, add more protein powder 1 tablespoon at a time.
Step 5. Press the mixture firmly into your prepared pan using the back of a measuring cup or your hands. Apply even pressure to eliminate air pockets - this prevents crumbling later. The mixture should be about 1 inch thick. Refrigerate for 45 minutes until firm enough to cut cleanly.
Step 6. For the chocolate coating, melt the dark chocolate (200g) gently in a double boiler or microwave in 30-second intervals. Once smooth, whisk in the sunflower lecithin (12g) vigorously for 2 minutes. This creates the glossy, stable coating that replaces the maltitol-based commercial coating.
Step 7. Remove the chilled bar mixture from the refrigerator and cut into 24 equal rectangles (about 2.5 x 1.5 inches each). Using a fork, dip each bar into the melted chocolate, allowing excess to drip off. Place on a parchment-lined tray. Work quickly as the chocolate will begin to set.
Step 8. Refrigerate the coated bars for 30 minutes until the chocolate is completely set. For serving, remove from refrigerator 5-10 minutes before eating for optimal texture. Each bar provides approximately 230 calories with clean ingredients and no inflammatory seed oils.
Storage
Store in airtight container in refrigerator for up to 2 weeks or freezer for up to 3 months. Bars are best consumed at room temperature - remove from fridge 10 minutes before eating. The coconut oil may soften in warm temperatures above 76°F.
Cost Comparison
Cost per serving (homemade)$0.78
Cost per serving (store-bought)$2.49
Savings69%
Higher upfront ingredient costs are offset by bulk purchasing power and no markup. Quality organic ingredients cost more initially but provide superior nutrition and no inflammatory seed oils. Most ingredients have multi-batch yields, making subsequent batches much cheaper.