If you love RxBars but hate the high price and unnecessary additives, this homemade RxBar Honey Cinnamon Peanut Butter recipe is a perfect alternative. These bars are made with simple, natural ingredients, packed with protein and healthy fats, and require no baking. They're great for a quick breakfast, post-workout snack, or afternoon pick-me-up.
In this guide, we'll walk you through every step of making these bars, from selecting ingredients to storing them properly. If you're new to making your own protein bars, don't worry—this recipe is beginner-friendly and requires just a food processor and a few minutes of prep.
Why Make Your RxBars?
Many store-bought protein bars contain added sugars, artificial preservatives, and fillers that aren't great for your health. Making your own means you get total control over the ingredients and can customize the flavor to your liking. Plus, these homemade RxBars are more affordable than store-bought options and taste even better.
Here are a few reasons why these homemade bars are worth making:
- Only whole-food ingredients – No artificial sweeteners, preservatives, or fillers.
- Naturally sweetened – Uses honey and Medjool dates for a natural energy boost.
- High in protein – Thanks to egg white protein powder, these bars help with muscle recovery.
- Quick and easy – No baking required, just blend, press, and chill.
- Meal-prep friendly – Make a batch and store them for the week.
If you're looking for a protein-packed snack that keeps you fueled and energized, these bars are a must-try.
RxBar Honey Cinnamon Peanut Butter Recipe Ingredients
- 1 cup raw peanuts (unsalted)
- ½ cup honey
- ½ cup egg white protein powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- 4 Medjool dates, pitted
- 2 tablespoons water (as needed)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Before you begin, check your Medjool dates. If they feel dry or hard, soak them in warm water for five minutes. This softens them, making them blend more smoothly into the mixture.
If your honey is thick or crystallized, warm it slightly by placing the jar in a bowl of warm water for a few minutes or microwaving for 5–10 seconds. This will make it easier to mix evenly.
Step 2: Blend the Peanuts
Pour one cup of raw, unsalted peanuts into a food processor. Pulse a few times until the peanuts become coarse and crumbly, resembling chopped nuts.
Be careful not to over-process. If you blend too much, the peanuts will start releasing their oils, turning the mixture into peanut butter. You want a dry, crumbly texture for the best consistency.
Step 3: Add the Dates
Next, add the four pitted Medjool dates to the food processor with the peanuts.
Blend again until the dates break down and combine with the peanuts. You’ll notice the mixture clumping together slightly, which is a good sign it means the dates are binding everything together.
If your food processor struggles to blend the dates, stop and scrape down the sides to ensure everything gets mixed evenly.
Step 4: Incorporate the Dry Ingredients
Now it’s time to add the egg white protein powder, ground cinnamon, and sea salt.
Pulse the food processor a few times to evenly distribute the dry ingredients throughout the peanut-date mixture. These ingredients help bind the bars and add a protein boost, while the cinnamon enhances the flavor.
Step 5: Add the Wet Ingredients
Pour in ½ cup of honey and 1 teaspoon of vanilla extract. Blend everything together until the mixture starts to stick together.
If the mixture looks too dry or crumbly, add one to two tablespoons of water, one at a time, and pulse until the dough reaches the right consistency.
You’ll know it’s ready when you can press a bit of the mixture between your fingers, and it holds together without crumbling apart.
Step 6: Shape the Bars
Line an 8×8-inch baking dish with parchment paper. This prevents sticking and makes it easier to remove the bars later.
Transfer the mixture into the pan and use a spatula or your hands to press it down firmly and evenly. The more compact you make it, the better the bars will hold their shape when cut.
If the mixture is sticky, lightly dampen your hands with water before pressing it down.
Step 7: Chill the Bars
Place the baking dish in the refrigerator for at least 30 minutes to allow the bars to firm up.
Chilling is important because it helps the bars set properly, making them much easier to cut into clean, even squares.
Step 8: Cut Into Bars
Once the mixture has firmed up, remove it from the fridge. Lift the parchment paper out of the pan and transfer the solid mixture to a cutting board.
Using a sharp knife, cut the mixture into eight equal-sized bars.
For perfectly even bars, lightly score the top of the mixture with your knife before making full cuts. This helps guide your knife and keeps the pieces uniform.
Step 9: Store and Enjoy
Transfer the bars to an airtight container and store them in the fridge for up to one week.
For longer storage, you can freeze the bars for up to three months. Just wrap them individually in parchment paper and store them in a freezer-safe container. When you’re ready to eat, let them thaw for a few minutes before enjoying.
How to Customize Your Bars
One of the best things about making your own protein bars is that you can easily tweak the recipe to suit your preferences. Here are a few ideas:
- Swap the peanuts for almonds, cashews, or walnuts for a different flavor.
- Add mini chocolate chips or a drizzle of melted dark chocolate for extra sweetness.
- Use different spices like nutmeg or cardamom for a unique twist.
- Mix in chia seeds or flaxseeds for extra fiber and healthy fats.
Common Questions About Homemade RxBars
Can I use a different protein powder?
Yes! While egg white protein powder gives the closest texture to store-bought RxBars, you can use whey, collagen, or plant-based protein powder. Just note that plant-based protein powders can make the bars slightly drier, so you may need to add extra water or honey.
What if I don’t have Medjool dates?
Medjool dates work best because they are soft and naturally sticky, but you can substitute regular dried dates. If they are too dry, soak them in warm water for 10 minutes before blending.
How long do these bars last?
Stored in an airtight container in the fridge, these bars last about a week. If you freeze them, they can last up to three months.
Final Thoughts
These homemade RxBar Honey Cinnamon Peanut Butter bars are a game-changer for anyone who loves clean, protein-packed snacks. They are easy to make, taste amazing, and can be customized to fit your preferences.
Making your own protein bars saves money, reduces waste, and lets you enjoy a healthier alternative to store-bought versions. Once you try this recipe, you may never go back to store-bought protein bars again.
Rxbar Honey Cinnamon Peanut Butter Recipe
8
servings10
minutes220
kcalKeep the screen of your device on
Ingredients
1 cup 1 raw peanuts (unsalted)
1/2 cup 1/2 honey
1/2 cup 1/2 egg white protein powder
1/2 teaspoon 1/2 ground cinnamon
1/4 teaspoon 1/4 sea salt
1 teaspoon 1 vanilla extract
4 dates 4 Medjool dates, pitted
2 tablespoons 2 water (as needed)
Instructions
- Prepare the ingredients: If your dates are a bit dry, soak them in warm water for about 5 minutes to soften, then drain before using.
- Blend the peanuts: Add the peanuts to a food processor and pulse until they become a coarse, crumbly texture (don’t over-process into peanut butter).
- Add the dates and blend: Add the pitted Medjool dates to the food processor and blend until they are finely chopped and incorporated with the peanuts.
- Incorporate dry ingredients: Add the egg white protein powder, cinnamon, and sea salt to the mixture, and pulse a few times to combine.
- Mix in the wet ingredients: Add honey and vanilla extract, then process until the mixture begins to stick together. If it's too dry, add 1–2 tablespoons of water (slowly) while pulsing until it holds together.
- Shape the bars: Transfer the mixture to a parchment-lined 8×8-inch baking dish or a rectangular pan. Use a spatula or your hands to press the mixture firmly and evenly into the pan.
- Chill to firm up: Place the pan in the refrigerator for at least 30 minutes to set. This helps the bars hold their shape.
- Cut into bars: Once set, remove from the pan and cut into 8 equal-sized bars.
- Store & enjoy: Keep the bars in an airtight container in the fridge for up to a week or freeze for longer storage.
