Can I use almond meal in place of almond flour for almond protein bars?

Almond meal can replace almond flour, but it’s heavier. So, be sure to weigh it in grams first. Then, adjust as needed to achieve a cookie dough-like consistency.

How long do leftover almond protein bars last?

Once set, you can transfer leftover bars to an airtight container. Store them in the refrigerator for up to 1 week, and eat them straight from the fridge!

Can I freeze almond flour protein bars?

Yes, these bars freeze well for up to 3 months. I recommend flash-freezing them on a baking sheet until solid and then transferring them to a sealable bag or freezer-safe container. Or, wrap each bar with plastic wrap to prevent them from clumping together. Thaw in the fridge overnight when you’re ready to serve.

Chocolate Almond Flour Protein Bars

Description

Skip overpriced store-bought options, and make these gluten-free, refined sugar-free, no-bake chocolate almond flour protein bars instead!

Ingredients

Units Scale

Dough

3/4 to 1 cup (around 95 g) blanched almond flour (see notes)
1/4 cup unsweetened shredded coconut (optional)
1/2 cup (60 grams) protein powder
pinch sea salt
3/4 cup (170-180 grams) creamy almond butter
1/3 to 1/2 cup pure maple syrup
1 teaspoon vanilla extract

Chocolate Topping

4 to 5 ounces unsweetened bakers chocolate or 1/2 cup dark chocolate chips
1 teaspoon refined coconut oil for melting
1/2 teaspoon flakey sea salt, optional

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Instructions

Line an 8×8-inch pan with parchment paper and set it aside.
In a medium bowl, mix together the almond flour, protein powder, salt, and optional coconut flakes until combined.
Add in the almond butter, maple syrup, and vanilla. Mix until a soft cookie-dough-like batter forms. Press the dough evenly into the prepared pan. Chill in the fridge while melting the chocolate.
In a small microwave-safe bowl, melt the chocolate and coconut oil in 30-second intervals, stirring each time until smooth and glossy. Alternatively, melt on the stovetop over low heat.
Pour the melted chocolate over the dough, spreading it evenly. Sprinkle with flaked sea salt, if desired. Chill in the fridge for 2 hours. Once set, slice into 9–12 squares and enjoy!
Store in the refrigerator for up to 1 week or the freezer for 3 months.

Notes

Substitute Tips – Almond meal can replace almond flour, but it’s heavier so weigh it in grams first and adjust as needed. Swap protein powder for ground flax, peanut butter powder, egg white powder, oat flour, or toasted chickpea flour. If the batter is too thick, adjust the maple syrup.

Texture Tip – For a softer middle, use ¾ cup almond flour.

Prep Time: 15 minutes
Chill Time: 2 hours
Category: dessert
Method: no bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 229
Sugar: 9.8 g
Sodium: 85.8 mg
Fat: 13.2 g
Saturated Fat: 2.7 g
Carbohydrates: 15.1 g
Fiber: 2.5 g
Protein: 9.1 g
Cholesterol: 0.6 mg