Copycat DF Peanut Butter Vanilla Wella Bars with Probiotics
Where my Wella Bar lovers at???? I remember the first time I bit into a peanut butter wella bar.. it was pure bliss. I have always been a peanut butter kind of girl. My dog is named Reese if that gives you any indication of how much I love peanut butter. Anyway, I needed a protein bar that was dairy free and didn't have eggs or gluten in it. I decided to concoct a recipe that would satisfy my Wella Bar craving without breaking the bank or my stomach. Y'ALL.... I did it. These are legit replicas of Wella Bars. The only difference is they don't fall apart when you are eating them. The bars turn into creamy goodness and it almost feels like a dessert. You can cut the bars into little pieces or protein bites! Whatever your heart desires. Once you make these bars... be prepared to never buy a box of Wella Bars ever again! I used the Garden of Life Raw Vanilla Protein Powder but if you want to sample it Natural Grocers has protein powder samples you can use instead of buying the whole container. That is what I did because I never know if something is going to bother me or not. The recipe calls for the entire sample package.If you don't use the Raw Vanilla Protein from Garden of Life the bars will not have probiotics in them. That is totally fine, you do not have to have protein powder with probiotics in them. I cannot wait to hear how much you love these bars :)
256g of creamy peanut butter (1 cup)
31g of vanilla protein Powder (I used garden of life raw vanilla protein powder it contains the probiotics)- I have not used any other powder so I cannot guarantee that the bars will taste good. 31g is around 1/4 of a cup.
1/4 cup of pure honey
1/2 tsp of salt
1 tsp of vanilla
1 TBS of flax seed (omit if you don’t have any)
1-2 TBS of puffed rice cereal (omit if you don’t have any) I love the crunch it brings.
Optional- add in chocolate chips, roasted nuts, or dried fruit!
Combine all ingredients in a bowl and mix well.
A dough ball will form and continue to knead it with your hands.
Place the dough into a parchment lined 8x8 baking pan.
Press out with you hands until it is evenly dispersed in the pan.
Refrigerate for 2-3 hours and then cut into to bars and store them in the fridge.
If you would like a firmer texture than freeze them.