Chocolate Protein Bars

51 comments

5 from 142 votes
Jump to Recipe

This post may contain affiliate links. See my disclosure policy.

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!

Love high protein snacks? Try peanut butter protein balls, banana protein bars, and oatmeal protein bars next. 

chocolate protein bars.

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 eliminated buying protein bars from the grocery store. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make chocolate protein bars
  4. Recipe tips and variations
  5. Storage instructions
  6. More protein bar recipes to try
  7. No Bake Chocolate Protein Bars (Recipe Card)

Why I love this recipe

  • Wholesome ingredients. No hidden sugar–or worse, corn syrup! Plus, these bars are naturally sweetened, gluten-free, and vegan, so long as you use vegan protein powder. 
  • Prepped in 10 minutes. Just mix all the ingredients and let the bars chill until firm. 
  • Perfect for chocolate lovers. Chocolate is a mandatory part of my day, and when I can satisfy my chocolate cravings AND hit my protein goal, that’s even better. 
  • 12 grams of protein per bar. They’re the perfect midday snack, healthy dessert, or post-workout bar.

Ingredients needed

  • Oat Flour. Homemade 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 cashew butter if you prefer. 
  • 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! 

How to make chocolate protein 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- Combine dry ingredients. In a large bowl, combine the dry ingredients. 

Step 2- Add wet ingredients. In a microwave-safe bowl or 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.

no bake chocolate protein 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.
  • Pick the right protein powder. Not all protein powders are created equal. For this recipe, I’d recommend whey protein powder or, if vegan, brown rice protein powder. 
  • 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 like you would if you were making a protein shake. If you pack it down, you’ll likely add too much, and the bars will be dry.
  • Enhance the bars. Fold in 1 teaspoon of vanilla extract or top the bars with flaky sea salt for a salty-sweet flavor.

Storage instructions

To store: If you prefer soft and chewy protein bars, store them at room temperature in an airtight container. For thicker and chewier protein bars, keep them stored in the fridge. 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.

dark chocolate protein bars.

More protein bar recipes to try

easy chocolate protein bars

No Bake Chocolate Protein Bars

5 from 142 votes
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!
Servings: 12 servings
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes

Ingredients  

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

* Depending on the flour and protein powder combination, you might need more milk to firm up. 
TO STORE. If you prefer soft and chewy protein bars, store them at room temperature in an airtight container. For thicker and chewier protein bars, keep them stored in the fridge. 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.

Nutrition

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

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.

You May Also Like

5 from 142 votes (140 ratings without comment)

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 5 stars
    I have all ingredients except milk, I read article that milk is not “natural” but that we drink actually milk powder with water. What is your opinion on that?

  2. Hi
    The photograph for these chocolate protein bars shows chocolate chips within them, but there aren’t any choc chips in the recipe. Should there be?

    Cheers 🙂

  3. I tried making these using whey protein since that’s what I had on hand, and it did come out very sticky just as other comments had mentioned. So I tried baking my bars for about 10 minutes at 350 degrees…. problem solved ??They came out fantastic! Probably not as moist as the no bake, but still great.

    1. Hi there! Sure thing- if you add the ingredients into a calorie calculator, it will provide the macros for you 🙂 Enjoy!

  4. Any way to find out the nutritonal info of your recipes? I do WW and I won’t make it if I can’t figure out the points.
    Your recipes sound great.
    Thanks.
    DianeD

    1. Hi Diane! You sure can- If you add the ingredients in a calorie calculator, it will provide that information for you 🙂

      Enjoy!

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

  5. 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.

  6. 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. 🙂

  7. 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?

  8. 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!

  9. 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.

  10. 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.

  11. 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! 😀

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