Prune & Chocolate Protein Bars
January always makes me take a closer look at how I’m fuelling myself through the week, especially after an epic Christmas season. It’s not about cutting joy out of food, but about being smart where it makes sense so there’s still room for cake on the weekend.
I stopped buying protein bars a while ago. They’re convenient, sure, but they add up quickly and often don’t taste half as good as they promise. These Prune & Chocolate Protein Bars are what I make instead. They’re no-bake, naturally sweetened, and topped with a generous layer of dark chocolate. Best of all, they cost around a dollar a bar, saving me a significant amount each week without feeling like a compromise.
This is weekday fuel at Elliot’s Table, food that gets you through the week, saves you money, and still feels good to eat.
Makes: 8–10 bars
Ingredients
120 g rolled oats
100 g natural peanut butter
60 g maple syrup
2 scoops chocolate protein powder (I use True Protein)
Pinch of salt
120 g dried prunes, pitted
200 g dark chocolate, melted (for the topping)
Method
Add the oats, peanut butter, maple syrup, protein powder, and salt to a food processor. Pulse until the mixture begins to come together.
Add the prunes and blitz again until a thick, sticky dough forms.
Line a loaf tin with baking paper and press the mixture firmly into the tin, making sure it’s evenly compacted.
Pour over the melted dark chocolate and smooth the top.
Refrigerate for at least 1 hour, or until set, then slice into bars.
Storage
Store the bars in an airtight container in the fridge for up to 7 days.
They also freeze well for up to 2 months, perfect for batch prep.
Elliot’s Notes
The prunes add natural sweetness and help bind the bars without baking.
If your mixture feels too dry, add a teaspoon of water or extra peanut butter.
Use a sharp knife warmed under hot water for clean slices through the chocolate topping.
These are ideal for Sunday prep so weekday breakfasts and snacks are already sorted.
Saving where it makes sense means you can still enjoy the food you love, just a little more intentionally. This is one of those recipes that quietly does a lot of heavy lifting during the week.