Thai · Dessert
Palm Sugar Peanut Protein Bars
A Thai-inspired twist on peanut bars, built around palm-sugar sweetness and roasted peanut richness but re-engineered with pea-rice protein and Greek yogurt in place of butter, landing a dense, fudgy square that delivers serious protein without the usual fat load.
$1
10 minsPrep
17 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
264Calories
21.3gProtein
12.7gFat
20.2gCarbs
9.4gSugar
3.7gFiber
499mgSodium
2mgChol
2.5gSat Fat
302mgPotassium
65mgCalcium
2.2mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Singha Lager Beer
local
Thai Iced Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 170°C (340°F) and line a 10x10cm (4x4 inch) baking tin with parchment, leaving an overhang for easy lifting.
2
In a bowl, whisk the egg white until slightly frothy, then stir in the peanut butter, Greek yogurt and brown sugar until smooth and well combined.
3
Sift in the pea-rice protein powder, oat flour, cocoa powder, baking powder and salt, folding gently just until no dry streaks remain - do not overmix.
4
Spread the batter evenly into the prepared tin, smoothing the top with the back of a spoon.
5
Scatter the chopped roasted peanuts over the surface, pressing them lightly so they adhere.
6
Bake for 16-18 minutes until the edges are set and a toothpick inserted in the centre comes out mostly clean with a few moist crumbs.
7
Cool in the tin on a wire rack for 10 minutes, then lift out using the parchment overhang and cool completely before slicing into 1 square.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g pea rice protein
- 1.1 oz30g natural, smooth peanut butter
- 1 1/41 1/4 egg whites, lightly beaten (40g)
- 1.1 oz30g greek yogurt
- 0.5 oz14g packed, standing in for palm sugar brown sugar
- 0.6 oz18g oat flour
- 0.2 oz6g cocoa powder
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.4 oz10g roasted, chopped, for topping peanut
