Chocolate Almond Flour Protein Bars Recipe

Three no bake chocolate almond flour bars stacked on a white countertop.

Chocolate Almond Flour Protein Bars Recipe

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

Diet Gluten-Free, Vegan, Dairy-Free, Egg-Free, Nightshade-Free

Prep Time 15

Chill Time 2

Total Time 2 15

Servings -12 bars at 10 grams protein per bar

Author Lindsay Cotter

Ingredients

Dough

¾ to 1 cup around 95 g blanched almond flour (see notes)
¼ cup unsweetened shredded coconut optional
½ cup 60 grams protein powder
pinch sea salt
¾ cup 170-180 grams creamy almond butter
⅓ to ½ cup pure maple syrup
1 teaspoon vanilla extract

Chocolate Topping

4 to 5 ounces unsweetened bakers chocolate or ½ cup dark chocolate chips
1 teaspoon refined coconut oil for melting
½ teaspoon flakey sea salt optional

Instructions

Line an 8x8-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

Substitutions: 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.

Nutrition