Chocolate Protein Bars

It’s easy and quick to make protein bars at home. These chocolate protein bars are a satisfying on-the-go breakfast, snack, or post-workout energizer.

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homemade chocolate protein bars in a container.

Protein snacks are awesome for keeping your belly full! Besides these homemade protein bars we also love these Cookie Dough Protein Balls. Check out all of our healthy Snack Recipes for more inspiration.

IN THIS POST: Everything you need to make Chocolate Protein Bars

Ingredients for this recipe:

  • coconut flour – a fantastic gluten-free flour that can be eaten raw.
  • chocolate protein powder – or use vanilla or unflavoured protein and add an additional tablespoon of cocoa.
  • cocoa powder – or use cacao for a less processed option.
  • maple syrup – a healthier, natural sweetener. Honey would also work but slightly change the flavor.
  • almond butter – peanut butter or any nut butter will work – whatever is your taste!
  • vanilla
  • coconut oil
  • dark chocolate chips
  • sea salt
chocolate protein bar ingredients.

How to make Chocolate Protein Bars

Follow these simple instructions.

First, line a loaf pan with parchment paper.

Second, add the base ingredients to a large bowl and stir them together well.

chocolate protein bar ingredients in a mixing bowl.

My mixing tool of choice is a sturdy spatula. Mix the ingredients until a dough forms.

protein bar base being mixed with a spatula.

Third, press the mixture into the lined pan. Really press it well into the pan. Then, place it in the freezer.

protein bar base being pressed into a lined baking dish.

Meanwhile, melt together the chocolate chips with coconut oil. Once the mixture is smooth take the pan out of the freezer and pour the melted chocolate over the top of the base.

melted chocolate topping.

Next, pop the pan back into the freezer and freeze for at least 2 hours to set.

Finally, cut into squares.

homemade chocolate protein bars in a container.

Check out my friend Shelby’s post for more high protein dairy free snacks. They are all easy to make and packed with protein.

FAQs, Tips, and Substitutions

  • Use a hot knife when cutting the bars to get a clean edge. I run mine under hot water, wipe it dry, and slice. Repeat until the bars are cut into squares.
  • I always use natural, drippy nut butter when making no-bake bars. The natural oils will help them stick together – plus they have no added sugar or other preservatives!
  • Store in an airtight container in the refrigerator or fridge – the chocolate will melt pretty quickly at room temperature.
  • Substitute sunflower seed butter for a nut-free option.
  • Use vegan protein powder and dairy-free chocolate chips if you prefer a vegan recipe.
homemade chocolate protein bars in a container.

More healthy protein bar recipes:

*This recipe was originally posted on September 22, 2014, updated on Mar 19, 2021, and updated again on May 10, 2022, with recipe notes, writing, and new photos.*

If you’ve tried my chocolate protein bars, please rate the recipe and let me know how it turned out by leaving me a comment below. I’m always interested in feedback!

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homemade chocolate protein bars in a container.

Chocolate Protein Bars – No Bake + Gluten Free Recipe

Sharon Rhodes
It's easy and quick to make protein bars at home. These chocolate protein bars are a satisfying on-the-go breakfast, snack, or post-workout energizer. 
5 from 7 votes
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 20 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine American
Servings 8
Calories 240 kcal

Ingredients
  

Instructions
 

  • Line a loaf dish with parchment paper and set it aside.
  • Combine all of the ingredients for the base in a bowl and mix it all together well with a spatula. Press the dough into the prepared dish very firmly and pop it into the freezer.
  • Meanwhile, combine the topping ingredients in a small sauce pan and set it over medium low heat. Stir until smooth.
  • Remove the base from the freezer and pour the melted chocolate over it. Tilt the dish around to get even coverage then sprinkle with sea salt.
  • Return to the freezer for another 30 minutes to set.
  • Slice into bars and store in the fridge or freezer in a sealed container.

Video

Notes

  • Use a hot knife when cutting the bars to get a clean edge. I run mine under hot water, wipe it dry, and slice. Repeat until the bars are cut into squares.
  • Store in an airtight container in the refrigerator or fridge – the chocolate will melt pretty quickly at room temperature.
  • You can also use peanut butter in this recipe. I always use natural, drippy nut butter when making no-bake bars. The natural oils will help them stick together – plus they have no added sugar or other preservatives!
  • Substitute sunflower seed butter for a nut-free option.
  • Use vegan protein powder and dairy-free chocolate chips if you prefer a vegan recipe.

Nutrition

Calories: 240kcalCarbohydrates: 20gProtein: 6gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 4mgSodium: 43mgPotassium: 197mgFiber: 5gSugar: 11gVitamin A: 1IUVitamin C: 1mgCalcium: 97mgIron: 1mg
Keyword chocolate protein bars, protein powder recipes
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21 Comments

  1. 5 stars
    These bars are delicious! Nutritious treats – I’m all about that. I keep them in the fridge for a quick, sustaining one-handed snack when I’m carting my bub arounds – thank you!

  2. 5 stars
    Tried these a few days ago and now I cannot stop! I think I’m going to make an even bigger batch because they keep vanishing! Thank you!

  3. 5 stars
    Oh yum! Such an easy and flavor-packed on-the-go breakfast. I especially love that chocolate topping.

  4. 5 stars
    A definite yes to these double chocolate bars! These are truly addicting yet filling after a few!

  5. 5 stars
    I love the idea of homemade protein bars! It’s so nice to be able to control the ingredients.

  6. Just made them and they came out soooo yummy. Did a few substitutes because I didn’t have everything. Instead of maple syrup I used honey in the raw, instead of vanilla I used almonds extract and instead of sea salt I topped with coconut. I doubled the recipe bc it didn’t make the much and added about 1 to 2tblsps of coconut milk to moisten the batter. Came out great! Thanks for the recipe!!

    1. Sounds great! Love the substitutions. 🙂 Doubling is always a good thing. 😉 Have a wonderful week!

  7. Hi! I just stumbled across your website searching for something egg free, but with coconut flour and chocolate. All I can say is Oh. My. Gosh! These little protein bars are out of this world delicious…the whole batch has turned into my lunch! I love cooking real, healthy food and I like your style! 🙂 Thanks!!

  8. This looks so yummy! Great recipe. Chocolate really is the only sweet treat that’s worth it…and maybe pumpkin (but still with chocolate mixed in of course).

    1. Thanks Bonnie! It’s so funny how my tastes have changed in the past five or six years that I have been eating a healthy diet. I no longer crave those crappy versions of chocolates or sweet candies. It’s dark chocolate all the way! 🙂 Mix that in with pumpkin for the win. 😉

  9. Oh yes, chocolate always helps on a Monday! I love that the ingredient list is so simple and that you used hemp as the main protein source. And the fact that you can eat it before a workout without getting cramps is always nice. I will definitely be giving them a try soon!

    1. Monday schmonday. 😉

      I need a little something before I exercise, don’t you? Such a fine balance between too much and not enough though …

  10. OOooooohhhhh this has totally made my Monday, thank YOU for this, omg! It’s like, as soon as I saw Double Chocolate….I was sucked right in! I’m going to try these babies out and I’m sure I will totally fall in love.

  11. Oh my heaven, these look awesome! I don’t really eat protein powders, but maybe I could just use oat flour? I love your new layout! I’ve been considering a re-vamp as well, but just haven’t taken the time to do it. 🙂

    1. Thanks Lauren! I was starting to get a little tires of the lemons. 😉 Oat flour would be perfect in these. You could keep them gluten free that way too!

5 from 7 votes (1 rating without comment)

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