Description
No bake protein bars are a fantastic anytime snack, and this chocolate almond version is as healthy as it is delicious! Easy to customize, and they’re low in sugar, gluten free and grain free.
Ingredients
- 2 1/4 cups almond meal or 3 cups almonds, ground into flour
- 1/2 cup shredded coconut flakes (see notes for substitutes)
- 1/2 cup (60 grams) protein powder of choice (see notes for substitutes)
- pinch kosher salt
- pinch cocoa powder or cinnamon, optional
- 1/4 to 1/3 cup maple syrup or honey
- 1/3 cup hot water
- 1 teaspoon vanilla extract
- Optional Toppings – 1/4 cup granola, thinly sliced berries/cherries/mango/peach, dried fruit or crushed nuts
- 1/3 cup dark chocolate chips
- 1 teaspoon coconut oil or butter
- Flaked sea salt, optional
Instructions
- Line an 8×8 square pan with parchment paper and set aside.
- In a food processor, combine the almond meal and coconut flakes. Blend until the mixture is a flour-like consistency and pour into a large mixing bowl. (see notes)
- Mix the protein powder, salt and cocoa powder into the almond mixture until incorporated.Â
- In a small mixing bowl, whisk together the maple syrup, hot water, and vanilla extract. Add the wet ingredients to the dry ingredients and combine with a wooden spoon. (If the batter is too thick, add a little hot water or honey. If it’s too wet, add more protein powder or flour of choice.)
- Press batter into the prepared pan. Press optional toppings on top. Set aside.
- In a small bowl, melt the dark chocolate chips with the coconut oil. Microwave in 30 second increments, stirring after each 30 seconds, until mixture is melted and glossy.Â
- Pour the melted chocolate over the bars and spread evenly. Sprinkle with flaked sea salt, if desired. Place the bars in the fridge to set for 30 minutes then cut into 9 to 12 squares.
- Store in the refrigerator for up to 1 week or the freezer for 3 months.
Notes
Substitutes – Use shredded oats or puffed cereal in place of shredded coconut. Use ground flaxseed, oat flour, peanut butter powder, or even chickpea flour in place of protein powder. Adjust the water and maple syrup as needed to help the batter stick together. The texture and taste will vary depending on the protein powder used. Adjust the sweetener and water accordingly.Â
Baking Tips – Grinding the almond meal and flaked coconut is optional. Alternatively, all the dry ingredients can be mixed together in a large bowl as long as the coconut used is finely shredded. The texture will vary slightly. Use thin slices of low water content fruit like berries, cherries, mango or peaches. Adding fruit will make the bars a little more moist at room temperature but still delicious.
- Prep Time: 10
- Category: snacks
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 169
- Sugar: 5.8 g
- Sodium: 9.7 mg
- Fat: 10.8 g
- Saturated Fat: 2.8 g
- Carbohydrates: 10.8 g
- Fiber: 2.8 g
- Protein: 7.1 g
- Cholesterol: 0.1 mg
