Chocolate Protein Bars
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These are the best chocolate protein bars made with simple ingredients and NO baking required. I always have a few on hand for an easy grab-and-go snack!
Table of Contents
Why I love this recipe
Protein bars are a staple in my diet, as is chocolate. Once I learned how much cheaper and tastier homemade protein bars are, I completely stopped buying them at the grocery store.
This chocolate version is a twist on a recipe from my second cookbook, Clean Snacks. I scaled up the recipe and added extra chocolate flavor (in the form of chocolate chips and a chocolate drizzle), and it’s what my partner reaches for every afternoon, which is the best endorsement I can give (he’s very picky).
Because I sweeten them with maple syrup and add some richness with the nut butter, no one would know there’s protein powder hidden in there. Here’s why you should make them:
- 12 grams of protein per bar. They’re the perfect midday snack, healthy dessert, or post-workout bar.
- No baking required. All up, these protein chocolate bars take less than 10 minutes to prep.
- Wholesome ingredients. No corn syrup. Plus, these bars are naturally sweetened, gluten-free, and vegan, so long as you use vegan protein powder.
Key Ingredients
Here’s what goes into chocolate protein bars, along with my kitchen notes. Full measurements are in the recipe card below.
- Oat flour. Oat flour gives a lighter, slightly chewy base. I make my own by blending rolled oats in a food processor for 30 seconds.
- Coconut Flour. When combined with oat flour, coconut flour acts like a sponge, giving these chocolate protein bars a chewy texture. A little goes a long way. Too much and the bars become dry and crumbly.
- Protein Powder. I recommend using brown rice, casein, or pea protein powder. These three remain thick when mixed with the other ingredients. I don’t recommend whey, as it thins the bars out and gives them a sticky texture. For a stronger chocolate flavor, use chocolate protein powder.
- Cocoa Powder. Use a good-quality cocoa powder for the best flavor. I used dark cocoa powder, as I love dark chocolate protein bars (Hershey’s Special Dark).
- Peanut Butter. Smooth and drippy peanut butter with no added sugar. You can use any smooth nut or seed butter, like almond butter or cashew butter.
- Maple Syrup. Provides extra sweetness and helps hold the protein bars together. I’ve also had success with these when I tested them with agave nectar, honey, or brown rice syrup.
- Chocolate Chips and chocolate drizzle. Megan, in the comments, found that these tasted more of coconut than of chocolate. Adding both chocolate chips and a chocolate drizzle fixes this completely.
How to make chocolate protein bars
Step 1- Combine dry ingredients. In a large bowl, combine the dry ingredients.
Step 2- Add wet ingredients. In a microwave-safe bowl or on the stovetop, heat the peanut butter and maple syrup until melted. Pour the wet mixture into the dry mixture and stir to combine. If the batter is too thick, add milk one tablespoon at a time until it reaches a dough consistency.
Step 3- Chill. Transfer to the lined pan and press into place. Refrigerate for 30 minutes. Melt the chocolate chips, then drizzle the chocolate over the bars.
Recipe tips and variations
- Cut the carbs. Swap the oat flour for almond flour and use keto maple syrup and sugar-free chocolate chips, or make my keto protein bars instead.
- Make them nut-free. Use sunflower seed butter or tahini. My nephew is allergic to nuts, so I often make these for him with tahini.
- Taste as you go. One of the perks of making your own protein bars is that you can taste the batter as you make them and add extra flavor as needed.
- Fold in the chocolate chips. If I don’t feel like dirtying another dish, I’ll fold the chocolate chips into the batter instead of melting and drizzling them on top.
- Don’t pack down the protein powder. Just lightly scoop it, as you would for a protein shake. If you pack it down, you’ll likely add too much, and the bars will be dry.
- Enhance the bars. I always add 1 teaspoon of vanilla extract, or top the bars with flaky sea salt, for a salty-sweet flavor. It really masks any protein flavor.
Storage instructions
To store: If you prefer soft and chewy protein bars, store them at room temperature in an airtight container. For thicker, chewier protein bars, keep them refrigerated. They will keep well for up to 1 month.
To freeze: Freeze leftover protein bars in a freezer-safe container and freeze them for up to 6 months.
No Bake Chocolate Protein Bars
Ingredients
- 2 cups oat flour gluten free, if needed
- ½ cup coconut flour sifted (Can sub for almond or more oat flour)
- ½ cup protein powder
- 2 tablespoon cocoa powder
- ½ cup peanut butter or any nut/seed butter
- ½ cup maple syrup can use agave nectar, honey, or brown rice syrup
- 1 tablespoon milk of choice * See notes
Instructions
- 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.
Notes
Nutrition
More protein bar recipes to try
- Snickers protein bars– I keep all the best parts of a Snickers, but sneak in protein, too.
- Cookie dough protein bars– These are essentially a high protein version of my popular cookie dough bites.
- Apple pie protein bars– I developed these after having to use up a few jars of applesauce. It’s now a year-round staple.
- Cinnamon protein bars– Inspired by the cinnamon roll protein bars you can find at grocery stores.
what is driooy peanut butter
Hi Marilyn- it’s peanut butter that’s thinner and naturally pours versus spreads. Most all-natural peanut butters are like this.
My go to recipe for chocolate protein bars, these seriously taste like chocolate fudge. I am a little obsessed. Kids gobble them up too 🙂
I love that the kids enjoyed them too, Carly. Thanks for the lovely review and rating.