Soft chocolate protein bars are no bake, made in 10 minutes with 4 basic ingredients. Dairy free, refined sugar free, gluten free, grain free and vegan. Leave off the frosting to keep the carbs low or add it to turn it into a brownie.
These soft chocolate protein bars are high in protein from natural ingredients, no protein powder needed. They soft protein bars are topped with an energizing dark chocolate and are easy to make ahead and refrigerate. Energize and quell your chocolate urges with one bar.
You also might like my vanilla protein bars, my protein breakfast cookies, my peanut butter oatmeal balls.
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You'll Love These Protein Bars
- Flexible for all diet needs. These homemade protein bars are dairy free, vegan, gluten free, paleo, with no refined sugar, no additives and even keto friendly.
- Delicious & simple to make. These bars are chewy, rich in chocolate flavor and melt in your mouth fudgy. Mix in a bowl, press into a loaf pan, chill 5 minutes, cut and enjoy!
Ingredients
- Almond flour. Almond flour is a healthy source of protein and more nutritious than processed protein powder.
- Walnuts. Another pure source of protein and walnuts also support the gut and heart.
- Cocoa powder. Provides chocolate flavor and nutrients.
- Maple syrup. Sweetens bars and binds them together.
- Vanilla, Salt. Both add flavor and minerals.
Pro-tip: For a more caramel flavor, use date paste instead of maple syrup - make date paste by boiling 10 dates, pit, and blend with ⅓ cup of water.
See the recipe card at the bottom for full information on ingredients and quantities.
Steps To Make Bars
Here are general steps. For detailed measurements and recipe, scroll down to the recipe card at the bottom of this post.
Prep: Line a loaf pan with the parchment paper so the ends hang over.
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Step 1: Add ingredients to a bowl or food processor or even a blender.
Step 2: Process the bar mixture.
Step 3: Press into a parchment lined pan. I made a double batch so I am pressing it here into an 8x8-inch pan.
Step 4: Melt the chocolate chips in the microwave at 1 minute. Heat the milk in the microwave for 35 seconds. Combine the two, stir and pour on the bars.
Step 5: Put the pan in the freezer for 20 minutes or until hard enough to slice.
Recipe Tips
- To double the recipe. This recipe doubles easily to fit in an 8-inch square pan, and make 9-16 bars depending on how you slice them
- To make clean cuts. Once the bars are chilled in the freezer, run a knife under hot tap water, dry completely and use it quickly to cut. I normally cut loaf pan bars into 6 to 8 bars.
Storage
- Refrigerated. Store the bars in a sealed container in the refrigerator for a week.
- Make ahead. Wrap each bar in cling wrap and refrigerate for the week so you can grab one and go in the morning.
- Freeze. You can also freeze the bars either wrapped individually or in a container for up to three months.
Variations
- Increase the protein by adding a quarter cup of chia seeds.
- Increase fiber by adding ¼ cup of flax seed.
- Make keto by using sugar-free maple syrup such as monkfruit syrup, and stevia-sweetened chocolate chips such as those by Lily. The recipe is already paleo and refined sugar free.
- Peanut free. The recipe is peanut free.
- Nut free. Replace the 1 cup of almond flour with 1 ¼ cup of oat flour and replace the walnuts with ¼ cup of chia seeds.
FAQS
Without the chocolate frosting top, the macros per bar are: Calories: 189; protein: 5g; carbs: 24g; fiber: 3g; fat: 14g.
This recipe is healthy with 9 grams of protein, 7 grams of fiber, and refined sugar free. Commercial protein bars are not as healthy, loaded with refined sugar, and excessive additives that are not healthy.
The best chocolate protein bar is a no bake homemade protein bar recipe like this one.
More Protein Snacks
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📖 Recipe
Soft Chocolate Protein Bars (no bake)
Equipment
Ingredients
- 1 cup almond flour
- ½ cup walnuts
- 2 tablespoon cocoa powder
- 3 tablespoon maple syrup or date paste
- 1 teaspoon vanilla
- ¼ teaspoon salt
Frosting (optional)
- 1 cup chocolate chips
- ⅓ cup milk
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Instructions
Prep
- Line the loaf pan with the parchment paper.
- Combine ingredients in a food processor.1 cup almond flour, ½ cup walnuts, 2 tablespoon cocoa powder, 3 tablespoon maple syrup, 1 teaspoon vanilla, ¼ teaspoon salt
- Process into a pressable dough. Press it into the loaf pan. Set aside to make the topping.
Make topping
- Melt the chocolate chips in a microwave for 1 minute. Heat the milk in a microwave for 35 seconds. Combine the two and stir.1 cup chocolate chips, ⅓ cup milk
- Pour topping on to the bars and spread level with a spoon.
- Refrigerate or freeze for 20 minutes to set, longer for a super clean cut.
Storage
- Store the bars in a sealed container in the refrigerator for a week. You can also freeze them for up to three months.
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