Dark Chocolate Protein Bars Recipes

NO BAKE CHOCOLATE PROTEIN BARS

Steps:

• 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.

DARK CHOCOLATE PROTEIN BARS (NO BAKE, PALEO, VEGAN)

Steps:

• Line an 8" x 4" baking pan with parchment paper (aluminum foil works too). Set aside.
• Combine the melted cacao butter***, sunflower seed butter, water, maple syrup and vanilla. Whisk until smooth.
• Add in the chocolate protein powder, cacao powder and salt. Mix with a spatula until well combined.
• Firmly press the dough into the lined baking pan.
• Freeze for 20 minutes, or until set.
• Remove the bars from the freezer and cut into 8 protein bars****
• For the chocolate drizzle, melt the chocolate chips and coconut oil in a small sauce pan, over low heat. Drizzle the melted chocolate over the protein bars.
• Place back in the freezer a few minutes for chocolate to fully set.

CHOCOLATE PROTEIN POWER BARS

Steps:

• Process all filling ingredients in a food processor until the mixture begins to form a ball (stop periodically to scrape down sides as needed). Transfer this mixture into a small parchment-lined rectangular tupperware container or dish of your choice (I used a 3 x 5″, but anything of a similar size will do). Press down into a flat even block. Then cover with a sheet of parchment paper and press down more, smoothing out the surface (can use a flat-bottomed object to help you). Freeze for a few hours until firm. Place a small metal tray covered with parchment paper into the freezer as well to chill a while.
• When ready to coat, melt your chocolate in a bowl. Stir in the additional coating ingredients. Set aside. Have your toppings handy and the chilled tray lined with parchment paper to set the final product on.
• Remove the filling from the freezer. Transfer the set filling block onto a cutting board. Trim off any uneven edges and cut into 6 squares. Dunk each bar in the melted chocolate to coat, wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Set on the chilled lined metal tray to set. Repeat with remaining pieces. (I gather up the scraps I trimmed off and turn them into additional bars at the end as well - just rough shape them with your hands and dip in the chocolate as with the other squares.)
• Drizzle with a bit of the remaining chocolate if you like. Sprinkle with any toppings if using (have to work fast to so the chocolate doesn't set before the toppings go on). Place in the fridge or freezer for 20 mins more to set. Enjoy! Keep leftovers refrigerated.

CHOCOLATE ALMOND NO BAKE PROTEIN BARS

Steps:

• Line an 8×8 square pan with parchment paper and set aside.
• Combine almond meal and coconut in a food processor and grind together until fine mixture is formed. Pour into large mixing bowl and add the remaining dry ingredients. Grinding the almond meal and coconut is optional, so if you don't have a food processor or blender, that's fine! Instead, mix dry ingredients together in a large bowl. Just make sure the coconut you use is finely shredded. Mix well. Texture will vary, just slightly.
• In a separate small mixing bowl, combine maple syrup or honey, hot water, and vanilla extract. Stir all together and add to your dry ingredients..
• Mix well with wooden spoon or hands. If the batter gets too thick, just add more hot water or even a little honey. If it's too wet, add more protein powder or flour of choice.
• Press batter into a baking dish. Feel free to press any fresh fruit or dried fruit on top. Skip if you prefer. (See notes for best fruit choices).
• Next melt your dark chocolate chips. Place dark chocolate in a bowl with 1 tsp coconut oil. Microwave in 30 second increments, stirring after each 30 seconds, until mixture is melted and glossy. This may be done on the stove top as well.
• Pour the melted chocolate over the bars and spread evenly. Sprinkle with sea salt. Let bars cool in fridge for 30 minutes then cut into 9 to 12 squares (you choose the size).
• Keep refrigerated.

LOW CARB KETO CHOCOLATE BAR RECIPE

Steps:

• Melt cocoa butter and baking chocolate in a double boiler over low heat.
• Stir in the powdered erythritol, a little at a time. Stir in the inulin, a little at a time. Stir in the sunflower lecithin and salt. Heat until everything is smooth and dissolved.
• Remove from heat. Stir in vanilla extract.
• Pour the melted chocolate mixture into molds. Refrigerate for at least 30 minutes, until firm.

HOMEMADE STRAWBERRY & DARK CHOCOLATE PROTEIN BARS

Steps:

• Mix together the protein powder, coconut flour, and almond milk. Shape the batter into three bars, and place on a cookie sheet lined with parchment paper or wax paper. For best results, chill bars for 20-30 minutes in the refrigerator (this is optional, but it makes the coating easier).
• Meanwhile, melt your dark chocolate (see Notes for further instructions).
• Dip or coat bars in chocolate and return them to the parchment-lined cookie sheet. You can add a chopped strawberry on top, along with some extra melted chocolate. Now melt the white chocolate and simply pour that on top for aesthetics, but that is optional.
• Place in freezer or refrigerator until chocolate has hardened, and voila! Done!

SALTED DARK CHOCOLATE COCONUT ALMOND PROTEIN CANDY BARS

Steps:

• Heat almond butter, coconut oil, honey, vanilla and salt in a saucepan over low heat. Mix together until well combined and smooth, then remove from heat and transfer to a large bowl.
• Stir in protein powder and salt until smooth, then fold in chia seeds, and shredded coconut. Place in a 8x4 inch loaf pan lined with parchment paper.
• Add dark chocolate chunks and coconut oil in a small saucepan and place over low heat until melted. Spread over the tops of the bars, then sprinkle with sea salt, chopped almonds and shredded coconut.
• Place in fridge for 30 minutes-1 hour before removing from pan and cutting into 9 bars. Store bars in fridge tightly wrapped or in an airtight container for up to 2 weeks.

CHOCOLATE PEANUT BUTTER PROTEIN BARS {GLUTEN-FREE, REFINED SUGAR-FREE}

Steps:

• with parchment paper or foil.
• In the bowl of a food processor fitted with the steel blade attachment, pulse together the protein powder, almond flour, oats, and salt until the oats are broken into smaller pieces and all ingredients are evenly combined. Add the peanut butter, maple syrup, 2 1/2 tablespoons water, and vanilla extract and pulse just until the mixture comes together, stopping to wipe down the bowl with a spatula if needed. Add the remaining 1/2 tablespoon water if needed to bring everything together.
• and press down in a flat, even layer (it helps to use a wide, flat spatula for this). Transfer to refrigerator and chill for 1 hour.
• In a small, microwave-safe mixing bowl, combine the chopped chocolate and coconut oil. Microwave for 30-second increments, stirring in between, until smoothly melted.
• and transfer back to refrigerator until set, about 30 minutes. Once set, use parchment or foil to lift bars from pan and slice into 12 individual pieces. Sprinkle bars with sea salt or fleur de sel if desired. Store in an airtight container in the refrigerator.

NO-BAKE DOUBLE CHOCOLATE PROTEIN BARS

Steps:

• Line an 8x8 pan with foil; coat the foil with cooking spray.
• In a large bowl mix together the protein powder, oats, and chia seeds.
• Place the almond butter, coconut oil, and honey in a medium bowl and stir to combine. Microwave for 20 seconds or until pourable.
• Pour the almond butter mixture into the oat mixture and still until thoroughly combined and a dough forms.
• Gently stir in the chocolate chips.
• Firmly press the mixture into the prepared pan.
• Add a sprinkle of chocolate chips or drizzle of melted chocolate over the top if desired.
• Refrigerate for an hour or until set. Cut into 12 bars and serve. Store any leftovers in the refrigerator for up to one week.

EASY 6-INGREDIENT PROTEIN BARS (PEANUT FLOUR AND DARK CHOCOLATE)

Steps:

• Make sure you have all the ingredients
• Pre heat the oven at 150 degrees celsius on fan mode
• Mix the salt with the plant milk
• Warm the coconut oil until it becomes liquid
• Add the oats, the peanut flour and 1.5 tbsp of coconut oil and mix them
• Add most of the milk to the bowl and start mixing it, add the rest of the milk slowly until the consistency looks like this
• Put an oven tray with baking foil and distribute the mixture evenly on the tray
• Use a rubber spatula with some soy milk to distribute the mixture
• Put in the oven for about 40 minutes. The fan setting of the oven works best. You know it is done when it gets solid and looks like this.
• 15 minutes before the protein bar mixture is ready, put the remaining coconut oil and the dark chocolate in water bath until it melts completely
• Leave the protein mixture to cool down for a couple of minutes, then spread the melted chocolate over it
• Sprinkle cacao nibs (optional) or anything else you want to put as a toping
• Put it in the freezer for about 15 minutes
• Once cold, cut them in even pieces, you should get about 8 bars
• Enjoy!

DARK CHOCOLATE PROTEIN BALLS

Steps:

• In a large food processor, pulse the almonds until they are ground, almost like a flour but not until they are a paste. Add all other ingredients except almond milk and process on high for 30s-1 minute. Taste and adjust salt if needed. If too dry add almond milk, 1 tbsp at a time. If too wet add a bit more cocoa powder or protein powder and pulse for 10 more seconds. Scoop mixture out of the food processor into a large bowl. Wet hands and roll mixture into 10-12 balls. Store protein balls in air-tight container in the refrigerator or freezer for 1 month.

CHEWY DARK CHOCOLATE CHERRY PROTEIN GRANOLA BARS WITH CHIA SEEDS

Steps:

• Preheat oven to 300 degrees F. Line 8x8 inch baking pan with foil or parchment paper and spray with nonstick cooking spray.
• In a large bowl, combine almond butter, maple syrup and vanilla until smooth and well combined.
• Stir in oats, millet, salt and protein powder until well-coated, thick, and sticky. Add in almond milk and stir again.
• Fold in cherries, 1/4 cup of chopped chocolate, and chia seeds. (You'll use the rest of the chocolate for the drizzle.)
• Pour mixture into prepared pan and use a spatula to evenly spread. Next you'll have to use your hand to press the mixture down VERY firmly. This will help to ensure that the bars stick together well.
• Bake for 15-18 minutes. Cool on wire rack for 10 minutes.
• To make chocolate drizzle: melt chocolate and coconut oil in a small saucepan over very low heat. Stir until smooth.
• Drizzle the chocolate over the bars, then refrigerate for 30 minutes so that chocolate can harden.
• Cut into 10 bars. You can also keep them at room temperature or individually wrap & freeze. Enjoy!

RASPBERRY-CHOCOLATE PROTEIN BARS

Steps:

• Mix peanut butter and agave or honey in a small saucepan over low heat. Stir until a consistent, smooth texture.
• Take off heat and pour in oats, protein and flaxseed. Stir until totally combined. Finally, fold in raspberries.
• Spread into a (5x9 inch) loaf pan and press down so it's a flat. Place in freezer for 1 hour.
• After an hour, take out bars from freezer and cut into long bars (or squares). Using wax or parchment paper to separate the bars, place in a plastic air-tight container in the refrigerator. Can be stored in the fridge for up to a week.

CHOCOLATE ALMOND BUTTER OAT PROTEIN BARS

Steps:

• Line 8×8 pan with parchment paper, set aside.
• In a large microwave-safe bowl gently stir together almond butter, honey, oil, cocoa powder and protein powder. If almond butter is really thick and oil has separated, make sure it is well stirred before adding into bowl with other ingredients. You can also microwave almond butter and honey together for 15 seconds prior to adding in the cocoa and protein to make stirring easier if necessary.
• Add in rolled oats and chia seeds; use large sturdy spatula to stir. Don't be afraid to use hands to get the dry ingredients mixed in well.
• Press mixture into prepared pan, using hands to press evenly into all corners. Place pan in freezer for 20 minutes to set, or refrigerator for about 45 minutes to 1 hour.
• Once bars have set, lift parchment paper from pan and place on cutting board. Using a large sharp knife, cut bars into 12 servings. If using topping, melt chocolate chips and coconut oil in microwave for 10 second intervals. Once completely melted drizzle chocolate on bars and allow to set, about 15 minutes at room temperature.
• Store Chocolate Almond Butter Protein Bars in airtight container in fridge 2-3 weeks, or in store in freezer for longer period of time. Enjoy!

CHOCOLATE OATMEAL PROTEIN BARS

Steps:

• Stir first 5 ingredients well. Transfer the mixture to an 8-inch pan lined with parchment or wax paper. Place a second sheet of paper on top and use it to smush down and spread the mixture until it fills the bottom of the pan evenly. Carefully melt the chocolate. (I like to stir 2-3 tsp oil into the melted chocolate for a smoother sauce that's easier to coat, but it's not required.) You can either spread the melted chocolate on top of the pan, refrigerate or freeze until firm, then cut into bars OR freeze the pan before adding chocolate, cut into bars once firm, then dip each bar in the coating and chill to set. View Nutrition Bars

5-INGREDIENT HOMEMADE PROTEIN BARS (EASY RECIPE)

Steps:

• In a food processor place the protein powder and coconut flour and process to combine.
• While the food processor is running, add the almond butter.
• Slowly add the almond milk, 1 tablespoon at a time until you get a firm dough you can shape with your hands.
• Divide the dough between six 3×1,5 inch silicone molds and press firmly.
• Freeze for minimum 2 hours.
• Remove the bars from the freezer.
• Dip each bar into the melted chocolate, then drizzle with the remaining melted chocolate.
• Freeze for another 30 minutes.
• Keep the bars in an airtight container in the refrigerator or freezer.

DARK CHOCOLATE PROTEIN BARS

Steps:

• Combine ingredients in a food processor, blend until a ball forms. Spread on a baking pan.
• Bake at 400 Degrees for 45 minutes.
• Let cool, cut in to bars.
• Great if frozen!