Healthy Homemade Protein Bars on a Stick are easy to make, just 3 ingredients, and chocolate! High in protein, mood-boosting magnesium and other nutrients. A protein-rich candy bar that is good for you! Vegan, gluten-free, refined-sugar-free!
Healthy Homemade Protein Bars on a Stick
Healthy homemade protein bars. Why not put them on a stick. In fact, why aren’t all candy bars on a stick. Remember the candy counter at the movies? Those are nearly days gone by now with so many theaters closing. Still I remember fondly standing in line with my sister, waiting patiently to buy a candy bar. Mars, or KitKat or Three Musketeers. It would have been so much neater had they been served on a stick.
Well, this healthy homemade protein bar is and it reminds me sooo much of a candy bar like that. Crispy chocolate outside, and creamy fudge inside.
Only guess what? After you eat this bar, your sugar levels won’t plummet and you won’t feel sick, and mid-movie turn to your sister and lament how much candy you ate.
Why? Because of the ingredients.
Healthy Ingredients in These Healthy Homemade Protein Bars
Count them. Just three.
1. Almond Flour. So high in protein and other nutrients.
2. Medjool dates. Full of fiber and iron.
3. Cacao powder. Fresh raw unsweetened chocolate, unprocessed and zippy high in mood-boosting magnesium.
Another recipe using my favorite flour by Bob’s Red Mill. Almond flour is awesome in this recipe because it gives the dates structure.
I’ve made something similar with coconut flour in my chocolate treat email course. Sign up for it in the sidebar!
Both recipes produce a bar soft inside like fudge but cakey like a nougat. And because it’s frozen on a stick, the chocolate shell immediately hardens upon dipping.
So you end up with a crunchy snappy exterior, and creamy fudgy interior.
So Many Flours; So Little Time
I know I have told you about his flours before. Every month in fact, haha.
But it bears repeating that his flours are certified Kosher and made with ingredients grown from non-GMO seeds. So for a flour-collector like myself (yes, apparently that’s a thing, haha), roaming through Bob’s Red Mill line of organic flours is like spending a day at Disney World . Oat flour, garbanzo flour, quinoa flour, potato flour, buckwheat flour, hazelnut flour.
Have you made my homemade healthy nutella yet using hazelnut flour? It’s a shortcut recipe.
And I love this particular almond flour because it is finely ground. Tastes just like a cookie straight out of the bag. If you can’t find it at the grocery store, just buy it on Bob’s website here.
How to Make These Homemade Protein Bars
It’s very easy. First make some date paste. I have a how to make date paste recipe here, but I also explain it in the recipe below. All you do is buy 10 dates, soak them overnight in water, pit them, and blend up with 1/2 cup to 2/3 cup of water.
That should get you about 1 cup of date paste.
Then blend up the date paste and flour and cacao and press into molds or just use a parchment-lined loaf pan.
Freeze, cut, dip and you have homemade protein bars! If you want to insert sticks, let the bars thaw a bit before inserting, then re-freeze before dipping. Enjoy!
Try My Other Vegan Chocolate Treats
Homemade Nut Butter in Chocolate Cups
Chocolate Bark Recipe with Nutella
Homemade Protein Bars
Chocolate Protein Bars
Vegan White Chocolate
Chocolate Quinoa Scotcheroos
Chocolate Covered Chickpea Snack
Butternut Squash Fudge Recipe
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Healthy Fudge Protein Bars on a Stick
- 17 Medjool dates
- 3/4 cup water
Make Date Paste
- If your dates are hard or have been refrigerated, either soak them in clear water overnight or boil them for 20 minutes, let them cool, and pit them.
- Then blend the dates and water until very smooth. Use in the recipe.If you made extra or want to store the date paste. Refrigerate it for a week or freeze it for 2 months in the freezer.
Make Protein Candy Bar
- Blend up the almond flour, cacao powder and date paste until smooth.
- Spoon the mixture into molds.
- Freeze for two hours, then remove from molds and insert sticks. Lay the bars on a parchment-paper lined cookie sheet and return to the freezer for a longer freeze. At least four hours or overnight.
Coat them in chocolate
- Melt the chocolate chips and coconut oil in a shallow bowl in the microwave for 60 seconds.
- Stir until all chips are melted, and then lower each bar into the chocolate, using a spoon to make sure all sides are covered.
- Return the bars to the parchment paper, and sprinkle with your choice - salt flakes, festive stars or how about a little gold dust.
Thank you Bob’s Red Mill for sponsoring this post. The recipe, ideas, content and opinions expressed here are all my own.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in sciences and journalism. More about Dee Dine here.