Paleo Bars

These paleo bars need only 3 ingredients and ZERO baking! They’re healthy, filling, and pack over 20 grams of protein!

On the hunt for more paleo recipes? Try my coconut energy balls next.

Finding a good protein bar is hard enough, and don’t even get me started on finding one without refined sugar, artificial flavors, or gluten. 

That is until you try my paleo protein bars. Made with a shortlist of paleo-approved ingredients, they’re the perfect grain-free, gluten-free bar that’ll keep you full for hours…and they actually taste good!

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make paleo bars
4. Arman’s recipe tips
5. Storage instructions
6. Frequently asked questions
7. More protein-packed snacks to try
8. Paleo Bars (Recipe Card)

Why I love this recipe

• Only 3 ingredients. All you need is coconut flour, protein powder, and milk! 
• Made in 5 minutes. With five minutes of prep work, you’ll have a healthy and protein-rich snack for the entire week.
• Perfect texture. These protein bars are soft and chewy, as they should be.
• They’re fun to customize. Add all sorts of paleo mix-ins, dunk them in chocolate, or dust them with powdered sugar. The possibilities are endless.

Ingredients needed

• Coconut flour. I love making no-bake bars with coconut flour because it absorbs moisture and gets a soft, cakey texture that’s hard to replicate without an oven. Make sure to sift it first to remove clumps.  
• Protein powder. Use your favorite flavored or unflavored protein powder. 
• Milk. I used unsweetened almond milk but any milk works. 
• Nut butter. Optional, but for added richness, I like a little creamy almond butter or cashew butter. For a nut-free version, use sunflower seed butter. 
• Chocolate chips. Again, optional, but what’s the harm in adding a handful of dairy-free unsweetened dark chocolate chips?

How to make paleo bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Prep. Line an 8×8-inch baking tray with baking paper and grease with cooking spray. 

Step 2- Make the batter. In a large bowl, combine the flour, protein powder, and nut butter if using. 

Step 3- Add milk. Add milk ¼ cup at a time until a thick batter is formed. 

Step 4- Chill. Transfer the batter to the lined pan and press into place. Top with optional chocolate chips and refrigerate for 30 minutes, then slice into bars.

Arman’s recipe tips

• Drizzle the chocolate instead. If you don’t mind dirtying an extra dish, I like to melt the chocolate in the microwave and drizzle it over the bars. 
• Wrap them individually. Once you slice them into bars, wrap each individually in parchment paper so you can take them on the go. 
• Adjust the consistency. Depending on the brand of coconut flour I’m using, sometimes I need more milk. Just keep adding it until you have a malleable but firm dough consistency. 

Storage instructions

To store: Leftover bars should be stored in an airtight container in the fridge for up to one week. 

To freeze: Wrap bars in parchment paper, place them in a freezer bag and freeze them for up to three months. Allow the bars to sit at room temperature for 10 minutes before eating.

Frequently asked questions

More protein-packed snacks to try

• Protein popcorn
• Cookie dough protein bars
• Protein granola bars
• Protein trail mix
• Or any of my high protein snacks