No bake chocolate protein bars are made in 10 minutes with 4 basic ingredients. Why buy protein bars when you can control the ingredients and macronutrients by making your own?
These no bake chocolate protein bars are high in protein from natural ingredients, no protein powder needed. They are soft to bite, topped with an energizing dark chocolate and easy to make ahead and refrigerate. Energize and quell your chocolate urges with one bar.
Like my vanilla protein bars, my protein cookie dough bites and my edible cookie dough made with white beans, this recipe is vegan, gluten-free, and easily customizable to be paleo or keto.
Why You'll Love These
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. Each bar has 8-9 grams of protein and 6-7 grams of fiber. The protein levels are high thanks to almond flour and fresh walnuts. The sweetener is dates or maple syrup, either way completely refined sugar free. And the recipe is peanut free, and nut-free friendly.
Delicious & simple to make. These bars are chewy, rich in chocolate flavor and melt in your mouth fudgy. Why buy expensive chocolate protein bars when you can mix up 5 ingredients of your own choosing and make your own protein bars? I used a food processor, but a mixing bowl and spoon also works. Press into a loaf pan, chill 5 minutes, cut and enjoy!
Ingredients
Protein Bars
- Almond flour. Almond flour is the healthiest source of protein and is only one ingredient, ground nuts which are rich in pure protein and healthy fats and is far more nutritious than processed protein powder.
- Walnuts. Another pure source of protein and walnuts also support the gut, heart and
- Cocoa powder. Provides deep chocolate flavor and nutrients.
- Date paste or maple syrup. Sweetens bars and binds them together. To make date paste, blend dates and water. You can also use any liquid sweetener such as Monk fruit syrup.
- Vanilla, Salt. Both add flavor and minerals.
Topping
- Chocolate chips. I use Enjoylife chips which are allergen free and melt easily without added coconut oil which is often needed when melting chocolate chips. You can also use your favorite brand of chips or even a chopped chocolate bar.
- Milk. Use your favorite dairy free milk. Warm in for a few minutes in the microwave and pour it over the chocolate to make a fudgy chocolate top.
Equipment Needed
- measuring cups & spoons
- mixing bowl or food processor
- loaf pan
- parchment paper (8-inch by 12-inch) so it can hang over the sides and serve as handles to lift the bars out of the pan
Step by Step Instructions
Here are general steps. For detailed measurements and recipe, scroll down to the recipe card at the bottom of this post.
Step 1: Preparations.
- Line the loaf pan with the parchment paper so the ends hang over. You can use them to pull the set frosted bars out of the pan.
- Make date paste. To make a cup blend up 10-12 pitted dates with ⅓ cup of water. Add a teaspoon of lemon juice. Measure out the ¼ cup for this recipe and refrigerate the left overs to be used as a sweetener for coffee, oatmeal or other recipes. Or measure out maple syrup or your favorite liquid sweetener.
Step 2: Make the Protein Bars
Combine ingredients in a mixing bowl or food processor. The dough should be sturdy, and easily removed from bowl and pressed directly into parchment-lined loaf pan. Flatten the dough with a spatula and set aside to make the topping.
Step 3: Make Chocolate Top.
- Add the chocolate chips and milk to a microwave safe cup and heat for 30 seconds, stir until all is melted. Repeat in the microwave for an additional 15 seconds if necessary. Stir until fully combined.
- Pour topping on to the bars and spread level with a spoon.
- Put the pan in the freeze for 5 minutes to set, or in the refrigerator for a bit longer for a super clean cut.
Recipe Tips
Measure the almond flour correctly. Fluff the flour in the bag with a fork, spoon the flour into a measuring cup, and level off with a knife. Do not pack the flour.
To make date paste, use less water than my date paste recipe here dictates. Blend 10-12 dates with ⅓ cup of water and 1 teaspoon of lemon juice. That's to keep the liquid low in these bars and allow the dough to stay together.
To make clean cuts. Once the bars are chilled in the freezer, left them from the pan using the parchment paper flaps. Then 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.
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.
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
What are the macros of these chocolate protein bars?
Without the chocolate top which is optional, the macros per bar are:
Calories: 189; protein: 5g; carbs: 24g; fiber: 3g; fat: 14g.
Are chocolate protein bars healthy?
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.
Which chocolate protein bar is best?
The best chocolate protein bar is a no bake homemade protein bar recipe like this one.
More Protein Snacks
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📖 Recipe
No Bake Chocolate Protein Bars
Equipment
- Measuring cups & spoons
- Mixing bowl or food processor
- spoon
- Loaf Pan
- parchment paper (8-inch by 12-inch) so it can hang over the sides and serve as handles to lift the bars out of the pan
Ingredients
- 1 cup almond flour
- ⅓ cup walnuts
- 2 tablespoon cocoa powder
- ¼ cup date paste or 3 tablespoon maple syrup
- 1 teaspoon vanilla
- ¼ teaspoon salt
Frosting (optional)
- ½ cup chocolate chips
- 2 tablespoon milk
Instructions
Prep
- Line the loaf pan with the parchment paper.
- Make date paste - to make a cup blend up 10-12 pitted dates with ⅓ cup of water. Add a teaspoon of lemon juice. Measure out the ¼ cup of the final date paste for this recipe and refrigerate the left overs to be used as a sweetener for coffee, oatmeal or other recipes.
- Combine ingredients in a mixing bowl or food processor.1 cup almond flour, ⅓ cup walnuts, 2 tablespoon cocoa powder, ¼ cup date paste, 1 teaspoon vanilla, ¼ teaspoon salt
- Mix or process into a pressable dough. Press it into the loaf pan. Set aside to make the topping.
Make topping
- Add the chocolate chips and milk to a microwave safe cup and heat for 30 seconds, stir until all is melted. Repeat in the microwave for 15 seconds if necessary.½ cup chocolate chips, 2 tablespoon milk
- Pour topping on to the bars and spread level with a spoon.
- Refrigerate or freeze for 5 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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