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Double Chocolate Peanut Butter Protein Bites

Serves 7 10 minute prep time

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Double Chocolate Peanut Butter Protein Bites

Few things are better than chocolate and peanut butter, and these protein bites are no exception. These protein bites add nearly 10g of plant-based protein per two delicious bites.  Now you can feel good reaching for two (okay, maybe three) of these peanut butter-y protein bites each day.  As an added bonus, these taste just like Vega® Protein Snack Bar – if you haven’t had a chance to try them yet, this recipe is pretty close to the real thing. Let us know what you think in the comments below.


  • 2 cups gluten-free brown rice cereal
  • ¼ cup peanuts, finely chopped, divided
  • ½ cup peanut butter
  • ½ cup brown rice or maple syrup
  • 1 serving Chocolate Vega® Protein & Greens
  • or Chocolate Vega® Clean Energy
  • ½ tsp sea salt and more for sprinkling
  • ½ cup vegan chocolate chips
  • 2 tsp coconut oil
  • 1 to 2 Tbsp water to help stick together if needed


  • Combine brown rice cereal and two tablespoons of chopped peanuts in a large bowl.

  • In a small pot, combine peanut butter and brown rice/maple syrup and warm over low heat until runny and well-mixed. Turn off heat and mix in Vega® Clean* Protein and salt.

  • Coat a spatula with non-stick spray and pour peanut mixture into rice cereal mixture and stir until all ingredients are combined. Feel free to use your hands!

  • Once the mixtures have become well-incorporated, set it aside and let sit.

  • In a separate pan, melt vegan chocolate chips with two teaspoons of coconut oil.

  • Using a small ice cream scoop, a spoon, or your hands, roll the dough into 14 balls and place on parchment paper. Alternatively, you can press entire mixture into 8”x8” pan lined with parchment.

  • Dip balls into chocolate or spread chocolate evenly over bars. Sprinkle with remaining chopped peanuts and sea salt.

  • Refrigerate for at least 30 minutes or until chocolate hardens.

  • Enjoy two at a time for nearly 10 grams of protein.

  • Store in an airtight container in the refrigerator for up to two weeks or freeze.

In this recipe

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