Can I use a different seed butter?

SunButter is the star of this recipe, it makes both the protein base and the caramel drizzle, and is the closest to that classic fluffernutter taste without the nuts.

Can I use regular marshmallow fluff?

Yes! Regular marshmallow fluff works perfectly here. If you want to keep the recipe fully vegan, just swap in a vegan marshmallow fluff (linked to one in the recipe card!)

What protein powder should I use?

Vanilla protein powder works best here, I tested with both a plant based and animal based variety. Protein powders can vary a lot in how much liquid they absorb, so if your dough feels too dry, add a splash of milk until it comes together. I do not recommend an unflavored/unsweetened protein powder here.

Can these be made without protein powder?

The protein powder acts as both a dry binder and the main source of protein in the base, so it's not easy to skip entirely. If you need a substitute, almond or oat flour would be my best recommendations. But keep in mind, you'll lose the 12g protein per bar.

How should I store these bars?

Store in an airtight container in the fridge for up to one week. They also freeze well — just layer them between parchment paper and freeze for up to two months. Let them thaw in the fridge overnight before eating.

Fluffernutter Protein Bars (No Bake, Nut Free, Vegan)

Description

If you grew up obsessed with the peanut butter and marshmallow combo, these fluffernutter protein bars are about to become your new favorite snack. They’re no bake, nut-free, and made with simple ingredients — including protein powder for a satisfying boost that actually keeps you full. Vegan, gluten-free, and naturally sweetened, they have all the nostalgic fluffernutter flavor but healthier and ready in no time!

Ingredients

Scale

1/2 cup (60g) vanilla protein powder
1/3 cup (40g) flaxseed meal
1/3 cup (15g) rice crispy cereal
1/2 cup (125g) Organic SunButter
2 tbsp coconut oil, melted.
Pinch of salt (omit if using a salted SunButter variety)

Topping

2 tbsp (32g) Organic SunButter
1 tbsp (20g) maple syrup
1 tbsp (12g) coconut oil
1 tsp vanilla extract
1/4 tsp salt
2oz marshmallow fluff (or vegan option)

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Instructions

Line an 8 x 4″ loaf pan with parchment paper and set aside.
Whisk together the protein powder, flaxmeal, cereal, and salt (if using).
Add the SunButter and coconut oil. Mix to form a thick dough.
Press into the prepared pan, and refrigerate while you prepare the topping.
In a small bowl, whisk together all the topping ingredients except for the marshmallow fluff to make the SunButter caramel.
Spread a thin layer of marshmallow fluff on top of the bars, then drizzle/swirl the SunButter caramel sauce on top.
Refrigerate at least 4 hours.
Use the parchment paper to lift out of the pan, then slice into 8 bars.
Keep leftovers in the refrigerator in an airtight container for up to 1 week.

Keywords: high protein, protein, snack, no bake, gluten free, dairy free, vanilla, crispy, marshmallow, peanut butter, nut free