RXBAR Peanut Butter Chocolate is relatively clean compared to most bars, containing primarily whole food ingredients. However, the 'chocolate' likely contains soy lecithin, and 'natural flavors' are vague additives. The DIY version uses pure organic ingredients with no processing aids, emulsifiers, or ambiguous flavor compounds, ensuring complete seed oil freedom and superior nutritional quality.
Based on: Peanut Butter Chocolate
· Makes approximately 30 bars
· Serving: 1 bar (52g)
Why This Recipe is Seed Oil Free
Commercial Peanut Butter Chocolate from RXBAR 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 Peanut Butter Chocolate may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Enhances chocolate flavor and provides antioxidants while adding rich color and slight bitterness to balance sweetness.
Pure vanilla extract
16g (about 1 tablespoon) · Simply Organic Pure Vanilla Extract
Replaces ambiguous 'natural flavors' with pure vanilla to enhance overall flavor complexity.
Sea salt
8g (about 1.5 teaspoons) · Redmond Real Salt
Enhances all flavors, balances sweetness, and provides essential minerals for optimal taste.
Instructions
Step 1. Pit the Medjool dates (625g) and soak in warm water for 15-20 minutes to soften. Drain thoroughly and pat dry with paper towels. This softening step is crucial for creating a smooth paste that binds effectively - hard dates will leave chunks and won't hold the bars together properly.
Step 2. In a food processor, pulse the soaked dates for 2-3 minutes until they form a smooth, sticky paste. Scrape down sides every 30 seconds to ensure even processing. The paste should be completely smooth with no visible chunks - this becomes your natural 'glue' that replaces commercial binders.
Step 3. Add peanut butter (390g) and vanilla extract (16g) to the date paste. Process for 1-2 minutes until fully incorporated and uniform in color. The mixture should be very sticky and cohesive at this point - this is your flavor base.
Step 4. In a separate bowl, whisk together egg white powder (156g), peanut flour (78g), cocoa powder (47g), and sea salt (8g) for 2-3 minutes. Protein powders clump easily, so thorough whisking prevents lumps in the final bars. The mixture should be completely uniform in color.
Step 5. Add the dry mixture to the food processor and pulse in 10-15 second intervals, scraping down sides between pulses, until just combined. Over-processing at this stage can make the bars tough - you want to maintain some texture from the powders.
Step 6. Remove the blade and fold in chocolate chips (234g) by hand using a sturdy spatula. Mix gently but thoroughly to distribute chips evenly throughout the mixture. The dough should hold together when squeezed but not be overly sticky.
Step 7. Line a 9x13 inch pan with parchment paper. Press the mixture firmly and evenly into the pan using clean hands or a flat spatula. Apply consistent pressure - uneven pressing creates bars that fall apart. The surface should be completely smooth and level.
Step 8. Refrigerate for at least 4 hours or overnight until completely firm. Cut into 30 equal bars (approximately 2.5 x 1.5 inches each). Use a sharp knife and wipe clean between cuts for neat edges. Each bar should weigh approximately 52g to match commercial serving size.
Storage
Store in airtight container in refrigerator for up to 2 weeks or freeze for up to 3 months. Bars maintain best texture when kept cold. Allow 5-10 minutes at room temperature before eating if frozen.
Cost Comparison
Cost per serving (homemade)$0.26
Cost per serving (store-bought)$2.50
Savings90%
Significant upfront investment in specialty ingredients, but cost per serving drops dramatically with bulk purchasing. Organic egg white powder and peanut flour provide multiple batches worth of servings.