No Bake Peanut Butter S’mores Bars (Edit recipe)

If peanut butter and s'mores had a baby, it would be these EASY NO BAKE PEANUT BUTTER S'MORES BARS. The texture is like cookie dough, the taste is out of this world. These are full of protein thanks for the chickpeas and protein powder (see the recipe notes if you want to sub the protein powder out) and truly are just a wonderful way to start to end summer and transition into Fall. This is the protein powder I used in this recipe and you can get a discount if you order through the link!

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	242
Fat:	11 g
Carbohydrates:	27 g
Protein:	11 g
Cholesterol:	9 g
Sodium:	120 mg
Fiber:	5 g
Sugars:	5 g
Calculated for total recipe.

by joyfuleatsnbeats

Serves: 9-12

Ingredients

0.75 cup Chickpeas
0.5 cup Peanut Butter
0.25 cup Vanilla Bean (Just Ingredients) Protein Powder, or coconut flour
0.333 cup Milk, dairy free or regular
2 Tbsp Coconut Flour, see notes
0.5 cup Honey Cinnamon Sweet Thins (Simple Mills), or graham crackers, crushed
0.5 cup Mini Marshmallows
0.25 cup Pascha Bitter-Sweet Mini Dark Chocolate Chips (Bulk)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a food processor, pulse chickpeas until broken down. Add the peanut butter and milk and process until smooth.
Add the graham crackers, protein powder, and coconut flour until mixed.
Once mixed, fold in 1/2 cup mini marshmallows and 1/4 cup dark chocolate chips and stir.
Combine and pour into a 8x8 lightly greased or parchment lined pan (it will be crumbly but should easily be able to be pressed down into the pan with your hands). Spread and flatten mixture and freeze for 30 min.
Cut into bars and store in the fridge for a more cookie dough texture, or freezer (thaw a few min before eating) for a more firm texture.

Notes

If you're not using protein powder, you may not need the extra 2 TBS of coconut flour. The texture should be like cookie dough, it should not be super wet. Slowly add coconut flour until you get the right consistency.