No Bake Chocolate Protein Bars

Love high protein snacks? Try peanut butter protein balls, banana protein bars, and oatmeal protein bars next. Protein bars are a staple in my diet, as is chocolate. Once I learned how much cheaper AND tastier homemade protein bars are, I completely eliminated buying protein bars from the grocery store.

Why I love this recipe

Wholesome ingredients. No hidden sugar–or worse, corn syrup! Plus, these bars are naturally sweetened, gluten-free, and vegan, so long as you use vegan protein powder. Prepped in 10 minutes. Just mix all the ingredients and let the bars chill until firm. Perfect for chocolate lovers. Chocolate is a mandatory part of my day, and when I can satisfy my chocolate cravings AND hit my protein goal, that’s even better. 12 grams of protein per bar. They’re the perfect midday snack, healthy dessert, or post-workout bar.

Ingredients needed

Oat Flour. Homemade oat flour or store-bought oat flour can be used. Be sure it is gluten-free, if needed. Coconut Flour. When combined with the oat flour, coconut flour acts like a sponge and gives these chocolate protein bars a chewy texture. You can sub this out with extra oat flour. Protein Powder. Be sure you like the taste of your protein powder, as the flavor will be evident. Use a chocolate protein powder for an even stronger chocolate flavor. Cocoa Powder. Use a good quality cocoa powder. I used dark cocoa powder, as I love dark chocolate protein bars. Peanut Butter. Smooth and drippy peanut butter with no added sugar. You can use any smooth nut or seed butter, like almond butter or cashew butter if you prefer. Maple Syrup. Gives extra sweetness, and holds the protein bars together. You can use agave nectar, honey, or brown rice syrup. Chocolate Chips. Optional, but great to add in to give a fun extra chocolate boost!

How to make chocolate protein bars

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Step 1- Combine dry ingredients. In a large bowl, combine the dry ingredients. Step 2- Add wet ingredients. In a microwave-safe bowl or stovetop, heat the peanut butter and maple syrup until melted. Pour the wet mixture into the dry mixture and stir to combine. If the batter is too thick, add milk one tablespoon at a time until it reaches a dough consistency. Step 3- Chill. Transfer to the lined pan and press into place. Refrigerate for 30 minutes. Melt the chocolate chips, then drizzle the chocolate over the bars.

Recipe tips and variations

Cut the carbs. Swap the oat flour for almond flour and use keto maple syrup and sugar-free chocolate chips, or make my keto protein bars instead. Make them nut-free. Use sunflower seed butter or tahini. Pick the right protein powder. Not all protein powders are created equal. For this recipe, I’d recommend whey protein powder or, if vegan, brown rice protein powder. Taste as you go. One of the perks of making your own protein bars is that you can taste the batter as you make them and add extra flavor as needed. Fold in the chocolate chips. If I don’t feel like dirtying another dish, I’ll fold the chocolate chips into the batter instead of melting and drizzling them on top. Don’t pack down the protein powder. Just lightly scoop it like you would if you were making a protein shake. If you pack it down, you’ll likely add too much, and the bars will be dry. Enhance the bars. Fold in 1 teaspoon of vanilla extract or top the bars with flaky sea salt for a salty-sweet flavor.

Storage instructions

To store: If you prefer soft and chewy protein bars, store them at room temperature in an airtight container. For thicker and chewier protein bars, keep them stored in the fridge. They will keep well for up to 1 month. To freeze: Freeze leftover protein bars in a freezer-safe container and freeze them for up to 6 months.