Homemade Chocolate Protein Bars
It’s easy and quick to make protein bars at home. These plant-based chocolate protein bars are a satisfying on-the-go breakfast, snack, or post-workout energizer.
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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
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.
My mixing tool of choice is a sturdy spatula. Mix the ingredients until a dough forms.
Third, press the mixture into the lined pan. Really press it well into the pan. Then, place it in the freezer.
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.
Next, pop the pan back into the freezer and freeze for at least 2 hours to set.
Finally, cut into squares.
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.
More healthy protein bar recipes:
- Vanilla Cashew Protein Bars
- Protein Powered Rice Crispy Squares
- Cookie Dough Protein Balls
- Maple Vanilla Protein Fudge
*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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Chocolate Protein Bars – No Bake + Gluten Free Recipe
Ingredients
- FOR THE BASE
- ½ cup coconut flour
- ¼ cup chocolate protein powder
- 2 tbsp cocoa powder
- ¼ cup maple syrup
- ¼ cup almond butter *see notes for substitutions
- ½ tsp vanilla
- 2 tbsp coconut oil
- FOR THE CHOCOLATE TOPPING
- ½ cup dark chocolate chips
- 2 tbsp coconut oil
- sprinkle of sea salt
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.
