On the hunt for more paleo recipes? Try my paleo ice cream, paleo chocolate chip cookies, or coconut energy balls next. Finding a good protein bar is hard enough, and don’t even get me started on finding one without refined sugar, artificial flavors, or gluten. That is until you try my paleo protein bars. Made with a shortlist of paleo-approved ingredients, they’re the perfect grain-free, gluten-free bar that’ll keep you full for hours…and they actually taste good!
Why I love this recipe
Only 3 ingredients. All you need is coconut flour, protein powder, and milk! Made in 5 minutes. With five minutes of prep work, you’ll have a healthy and protein-rich snack for the entire week. Perfect texture. These protein bars are soft and chewy, as they should be. They’re fun to customize. Add all sorts of paleo mix-ins, dunk them in chocolate, or dust them with powdered sugar. The possibilities are endless.
Ingredients needed
Coconut flour. I love making no-bake bars with coconut flour because it absorbs moisture and gets a soft, cakey texture that’s hard to replicate without an oven. Make sure to sift it first to remove clumps. Protein powder. Use your favorite flavored or unflavored protein powder. Milk. I used unsweetened almond milk but any milk works. Nut butter. Optional, but for added richness, I like a little creamy almond butter or cashew butter. For a nut-free version, use sunflower seed butter. Chocolate chips. Again, optional, but what’s the harm in adding a handful of dairy-free unsweetened dark chocolate chips?
How to make paleo 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- Prep. Line an 8×8-inch baking tray with baking paper and grease with cooking spray. Step 2- Make the batter. In a large bowl, combine the flour, protein powder, and nut butter if using. Step 3- Add milk. Add milk ¼ cup at a time until a thick batter is formed. Step 4- Chill. Transfer the batter to the lined pan and press into place. Top with optional chocolate chips and refrigerate for 30 minutes, then slice into bars.
Arman’s recipe tips
Drizzle the chocolate instead. If you don’t mind dirtying an extra dish, I like to melt the chocolate in the microwave and drizzle it over the bars. Wrap them individually. Once you slice them into bars, wrap each individually in parchment paper so you can take them on the go. Adjust the consistency. Depending on the brand of coconut flour I’m using, sometimes I need more milk. Just keep adding it until you have a malleable but firm dough consistency.
Storage instructions
To store: Leftover bars should be stored in an airtight container in the fridge for up to one week.
Sweeten with maple syrup. If you want the protein bars to be sweeter, add some pure maple syrup to the mixture. Add other mix-ins. Swap the chocolate chips for paleo-friendly mix-ins, like pecans, walnuts, chia seeds, or chopped Medjool dates. Enhance the bar flavor. Sprinkle sea salt on the bars or fold in one teaspoon of vanilla extract for a richer flavor.
To freeze: Wrap bars in parchment paper, place them in a freezer bag and freeze them for up to three months. Allow the bars to sit at room temperature for 10 minutes before eating.
Frequently asked questions
More protein-packed snacks to try
Protein popcorn Cookie dough protein bars Protein granola bars Protein trail mix Or any of my high protein snacks
