Stop Buying Processed Protein Bars! Make These Homemade Protein Bars
↓ Jump to RecipeChewy, rich, chocolate-coated, and loaded with 22g of protein per bar! These homemade protein bars combine vanilla protein powder, collagen peptides, and double nut butter for the ultimate clean, no-bake energy snack.
Forget artificial store-bought bars filled with palm oil and sugar alcohols! Combining creamy peanut butter with almond butter, powdered peanut butter, and almond flour creates a dough that tastes just like cookie dough.
Topped with a silky dark chocolate shell and a pinch of flaky sea salt, these bars freeze effortlessly for quick post-workout recovery or busy afternoon snacks. Keep a batch stocked in your freezer all month long!
Homemade Protein Bars
- 🍞 Standard loaf pan
- 📄 Parchment paper
- 🥣 Mixing bowl & spatulas
- 🥣 Small microwave-safe bowl
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1Mix Dough: In a large mixing bowl, combine vanilla protein powder, collagen peptides, peanut butter, almond butter, powdered peanut butter, almond flour, honey, vanilla extract, sea salt, and almond milk. Mix thoroughly until a thick, pliable dough forms.
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2Press & Freeze Base: Line a standard loaf pan with parchment paper. Transfer the protein dough to the pan and press down firmly into an even layer. Freeze for 1 hour to set.
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3Melt Chocolate: Combine dark chocolate chips and coconut oil in a small microwave-safe bowl. Heat in 20-second intervals, stirring between each, until completely melted and smooth.
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4Coat & Chill: Pour the melted chocolate evenly over the chilled dough layer. Sprinkle with flaky sea salt. Return to the fridge or freezer for 15–20 minutes until the chocolate shell hardens completely.
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5Slice & Store: Lift the slab out of the pan using the parchment overhang. Slice into 8 protein bars. Store refrigerated or frozen!
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Get The Cookbook — $9.97 →- 💪 Protein & Collagen: Collagen peptides boost protein content while keeping the texture smooth instead of dry or chalky.
- 🥛 Adjust Dough Moisture: If the mixture feels too dry, stir in almond milk 1 teaspoon at a time. If too wet, fold in an extra tablespoon of almond flour.
- 🥜 Powdered Peanut Butter: Powdered peanut butter adds intense peanut flavor with less fat, keeping the macro ratio high in protein.
- 🥡 Storage: Store in an airtight container in the refrigerator for up to 2 weeks, or freeze for up to 3 months.
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