Homemade protein bars are the perfect snack for anyone looking to fuel their day with a nutritious, energy-boosting treat. Packed with wholesome ingredients like nuts, dates, and optional protein powder, these bars are not only easy to make but also customizable to suit your taste preferences. Whether you need a post-workout snack, a quick breakfast, or a healthy afternoon pick-me-up, this recipe for homemade protein bars is sure to satisfy your cravings without any added preservatives or artificial flavors.
Ingredients
- 10 Medjool Dates, pitted (about 300g)
- 1/2 cup raw cashews (about 75g)
- 1/2 cup raw walnuts (about 50g)
- 3/4 cup almond flour (about 75g)
- 2 Tbsp. honey or maple syrup (about 30g)
- 2 Tbsp. peanut butter, drippy (about 30g)
- 1 Tbsp. chia seed powder (about 15g)
- 3/4 Tbsp. coconut oil, melted (about 10g)
- 1 tsp. vanilla extract (about 5ml)
- Pinch of cinnamon, optional
- 1-2 scoops protein powder, optional (about 30-60g)
- 1 cup dark chocolate chips (about 175g, dairy free if needed)
- 1 Tbsp. coconut oil (about 10g)
- 1 Tbsp. flaky sea salt (such as Maldon), optional
Directions
- Soak: If Medjool dates are a little on the hard side, soak them in lukewarm water until soft. Soak cashews and walnuts together in a separate bowl for about 10 minutes.
- Prepare loaf pan: Line a standard loaf pan with parchment paper if desired. (It’s not necessary, as I didn’t line mine and it worked just fine.)
- Combine: In a food processor, pulse the soaked dates and nuts to incorporate. Then add in the almond flour, honey, peanut butter, chia seed powder, melted coconut oil, and vanilla extract (and protein powder, if using). Process until a cookie dough consistency forms.
- Press into pan: Press the mixture into the pan using your hands or the back of a spoon, ensuring it is an even, flat layer. You can use any preferred pan size, such as an 8×5 loaf pan, 8×8 inch, or 9×9 inch square. Remember, a larger pan will yield thinner bars.
- Melt chocolate: In a double boiler on the stovetop or in a microwave in 30-second increments, melt your favorite dark chocolate and coconut oil, stirring every 30 seconds for even melting. Pour the melted chocolate over the top of the bars and spread it evenly. Optionally, sprinkle with Maldon salt for added flavor.
- Freeze: Place the pan in the freezer for about 2 hours, or until the mixture is firm.
- Cut into bars: Once chilled, cut the mixture into bars or squares, and enjoy! These homemade protein bars are best stored in the freezer to maintain freshness.
Prep time: 15 minutes
Cook time: 2 hours (chill time)
Total time: 2 hours 15 minutes
Servings: 10-12 bars
Nutrition info (per bar): Approximately 180 calories, 7g protein, 10g carbs (varies based on optional ingredients used).
How to Serve
Homemade protein bars can be enjoyed in various ways. You can eat them straight from the freezer for a refreshing snack or let them sit at room temperature for a few minutes for a softer texture. Pair them with a glass of almond milk or a yogurt dip for added flavor. These bars are perfect for taking on the go, so pack them in your gym bag, lunchbox, or picnic basket for an energy boost anytime you need it.
FAQs
1. How long do homemade protein bars last?
Homemade protein bars can be stored in the freezer for up to three months. For the best quality, keep them in an airtight container.
2. Can I customize the ingredients?
Absolutely! Feel free to swap out nuts, use different nut butters, or add in dried fruit or seeds to make these bars your own.
3. Are there nut-free options?
Yes, you can replace the nuts with seeds (like sunflower or pumpkin seeds) and use sun butter or another nut-free butter to cater to nut allergies.