Chocolate Protein Bars


5 from 108 votes
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These chocolate protein bars are a homemade and healthier version of store bought protein bars! Made with simple, wholesome ingredients, these make a delicious snack between meals or before a workout! 

chocolate protein bars

You can’t go wrong with homemade protein bars, such as peanut butter protein bars and no bake protein bars. Chocolate protein bars are also on rotation, especially when the chocolate cravings strike! 

When I’m looking to make chocolate protein powder recipes, I always turn to these homemade bars. They are so much cheaper and tastier than packaged ones and use much better ingredients. I find myself feeling much more satisfied when enjoying a homemade version, and I love knowing EXACTLY what goes into them! 

Before a workout, after a workout, or when you what a high protein chocolate snack, you will love to have these on hand.

How to make chocolate protein bars 

The Ingredients

  • Oat FlourHomemade oat flour or store bought oat flour can be used. Be sure it is gluten free, if needed.
  • Coconut Flour– When combined with the oat flour, coconut flour acts like a sponge, and gives these chocolate protein bars a chewy texture. You can sub this out with extra oat flour.
  • Protein Powder– Be sure you like the taste of your protein powder, as the flavor will be evident. Use a chocolate protein powder for an even stronger chocolate flavor. 
  • Cocoa Powder– Use a good quality cocoa powder. I used dark cocoa powder, as I love dark chocolate protein bars. 
  • Peanut Butter- Smooth and drippy peanut butter, with no added sugar. You can use any smooth nut or seed butter, like almond butter or sunflower seed butter. 
  • Maple Syrup– Gives extra sweetness, and holds the protein bars together. You can use agave nectar, honey, or brown rice syrup. 
  • Chocolate Chips– Optional, but great to add in to give a fun extra chocolate boost! 

The Instructions

In a large mixing bowl, add your dry ingredients and mix well, until combined. In a microwave safe bowl or stovetop, melt your peanut butter and maple syrup together, until the peanut butter has melted. Whisk the two together, before adding it to the dry mixture. Mix together your chocolate protein bar mixture. If needed, add some milk or water to thin out. Next, you’ll transfer the mixture into an 8 x 8-inch pan or loaf pan. Press the protein bar mixture down to an even layer. Refrigerate the protein bars for at least an hour, to firm up. 

no bake chocolate protein bars

Tips for perfect chocolate protein bars

  • Please use a good quality protein powder and one that you enjoy the taste of. The protein powder flavor can be evident, so this is key. I recommend chocolate casein protein powder or chocolate brown rice protein powder.
  • If your protein bar batter is too thick and crumbly, add some milk to it, to thin it out. You want the batter to be thick, and doughy. 
  • Drizzle the tops of each protein bar with melted chocolate, for an extra dose of chocolate flavor. 
  • I recommend having thicker bars instead of thinner bars, so often use a loaf pan instead of a square pan. 

Storing and Freezing Chocolate Protein Bars

  • To store: If you prefer soft and chewy chocolate protein bars, you can store them at room temperature, in a sealable container. For thicker and chewier protein bars, keep them stored in the refrigerator. They will keep well for up to 1 month.
  • To freeze: Freeze leftover protein bars in the freezer, to enjoy at a later time. Place them in a ziplock bag and keep in the freezer for up to 6 months. 

dark chocolate protein bars

More Protein Bar Recipes to Try

easy chocolate protein bars

No Bake Chocolate Protein Bars

5 from 108 votes
No Bake chocolate protein bars that are better than store bought! Not only do they take less than 10 minutes to whip up, these chocolate protein bars are also gluten free and vegan!
Servings: 12 Bars
Prep: 5 minutes
Cook: 10 minutes



  • Line an 8 x 8-inch pan or 9 x 4-inch loaf pan with parchment paper and set aside.
  • In a large bowl, combine the flours, protein powder and cocoa powder and mix well. Set aside.
  • In a microwave safe bowl or stovetop, combine the peanut butter and maple syrup and heat until melted. Pour the wet mixture into the dry and mix well. If the batter is too thick, slowly add milk, one tablespoon at a time, until thick.
  • Transfer to lined baking dish and press firmly into place. Refrigerate for at least 30 minutes, before drizzling with chocolate.


* Depending on the flour and protein powder combination, you might need more milk to firm up. 


Serving: 1BarCalories: 185kcalCarbohydrates: 17gProtein: 12gFat: 8gSodium: 72mgPotassium: 171mgFiber: 4gVitamin A: 12IUCalcium: 33mgIron: 2mgNET CARBS: 13g
Course: Snack
Cuisine: American
Author: Arman
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!


Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Death by chocolate is one of my parents’ favorites 🙂 this recipe looks tasty and I think the pb will make it spot on!

  2. I am such a chocoholic! Had chocolate yesterday, the day before and every day before that! Nothing’s gonna change! I want to try the protein powder and nut butter you used! 😀

  3. Chocoholism is definitely a thing and I definitely have it. However, I don’t know if I’ve ever had the death by chocolate cake but I think I really need to.

  4. If you ever come to Williamsburg, I’ll take you to the Trellis restaurant, which is widely accepted as the origin of the famous Death By Chocolate cake (and yes, I’ve had it). Google ‘death by chocolate trellis’ for the story. The chef/owner literally wrote a book about it, the cake is that good.

  5. OH MY GOSH, I am obsessed with everything in that box! I tried the Maple Vanilla Almond Butter last night and DIED. SO GOOD.
    In other news my aunt used to own a dessert store called “Death By Chocolate” for realz. Since it runs in my family, I NEED THESE! Pinned!

  6. So I love chocolate, but oddly enough I’m not a chocolate for breakfast fan. There’s so many good chocolate breakfast items out there (chocolate chip muffins, pain au chocolat, etc)…but they just never call to my in the morning. But any other time of the day? Count me in! Good thing dates involving death by chocolate cake are at night instead of in the morning, right?

  7. Yeah I’d prefer not to die by eating anything. The Hubby though is a death by chocolate fan. In fact, he’s a chocolate anything fan, although he shared and fed my new Double Chocolate granola recipe to strangers and it wasn’t done yet, and I very much remember forbidding him from doing so. He told me last night. He’s lucky he’s still alive. 🙂

  8. I become an extreme chocoholic about once a month 😛 But the rest of the time, it’s gummy and fruity candies all the way. Death by jelly beans.

    1. Hi Carrie! I don’t, but if you plug in the ingredients into a calorie calculator, it will provide it for you 🙂