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Homemade Chocolate Protein Bars- Tastes like a candy bar but healthy and loaded with vegan protein thanks to SunButter.
This is a sponsored post, written in partnership with SunButter. All opinions and recipes are my own.
Homemade Protein Bar Recipe
This is one of those recipes that came out of frustration and desire. Frustrated that there wasn’t a bar I could conveniently grab at the grocery store and my desire for more allergy-friendly options out there.
Every single time I go to the grocery store to pick up snacks for my kids, I keep hoping that a magic protein bar (that is nut-free) will pop up on the shelf, just waiting to be devoured. But no such luck my friends.
Which is why I decided to take matters into my own hands and make the dang bars myself!
Square Protein Bars
One of my favorite vegan bars are called Square Bars which inspired these Chocolate Protein Bars. Loaded with plant-based protein, covered in chocolate and tasting like dessert, it’s no wonder they price close to $3 a square.
Unfortunately, they are also manufactured in a facility with nuts, so even if they are gluten-free and vegan, I need the security of being nut-free too. Sooooo, they became the inspiration for these homemade gems.
Homemade SunButter Protein Bars
My homemade SunButter protein bars taste like the store-bought version, minus all the allergens. And they are even better than other bars on the shelves because they aren’t loaded with artificial ingredients.
A chewy, crunchy, protein-rich center covered in a healthy chocolate coating- It’s like eating dessert, minus the guilt! WIN WIN WIN
Top 8 Free Protein Bar Ingredients
These chocolate SunButter protein bars are easy to make because there’s no baking required. All you need is a small pot, food processor (although it’s optional), an 8×8 baking pan and 8 simple ingredients.
SunButter: use whatever kind of variation you like (crunchy, creamy, natural, organic) but I like the No Sugar Added variety for these bars.
Date Syrup: made simply from medjool dates, this unrefined sweetener is perfect for holding together + sweetening the bars. You can also use brown rice syrup or agave.
Protein powder: choose chocolate or vanilla depending on your personal preference. My personal favorite is Arbonne (which is V&GF) but I also love OWYN for this recipe because it is also allergy-friendly and tastes great.
Crunch: Whether you use regular rice krispies cereal or a brown rice version, either will work well, although I prefer the brown rice.
Vegan chocolate chips: use your favorite allergy-friendly brand but I prefer Enjoy Life or Nestle’s new allergen free line of chocolate chips.
Flax Meal: is just ground flaxseeds! I absolutely LOVE how it adds fiber + protein to these bars. It does give the bar a nice toasty flavor too.
Mct oil (or melted coconut oil): If you have a coconut allergy, then simply replace with olive oil but I like to add this into my bars for a little extra brain support.
Vanilla extract: I love the hint of flavor that vanilla brings to these bars but if you’re all out, don’t stress too much. Especially if you choose a vanilla protein powder.
How to make Chocolate Protein Bars
- Melt together SunButter and date syrup then stir in MCT oil and vanilla extract.
- Place SunButter/date blend, protein powder, and flax meal into a food processor and process about 5 minutes. It will start off looking sandy but will start to form together. (You can also use a blender if it has a food processor mode on it).
- Melt chocolate chips and add to food processor and process about 20 seconds.
- Transfer dough to a large bowl and fold in brown rice crisps.
- Press mixture into pan, cover and refrigerate 2 hours or freeze 30 minutes if you’re impatient like me.
- Cut into 9 pieces. Either enjoy as is, or melt the chocolate chips of choice and dip each square in it until evenly coated.
How to store homemade bars
These bars are seriously one of my favorite healthier snacks to make for the kids because they’re so easy to make, and no baking required. They are perfect for track meets, school lunches, on the go breakfast or even for a late afternoon pick me up.
Once cooled, wrap each in plastic wrap or place in a snack sized baggie. Keeps up to 1 month refrigerated or you can leave at room temp for a softer bar.
Personally I love keeping them individually wrapped in the fridge when I’m craving something sweet, like a candy bar but wanting something healthier.
More Nut-free SunButter Recipes
Chocolate Protein Bar Recipe
Vegan Chocolate Protein Bars (GF,NF)
Chewy, crunchy and simply delicious protein bars are coated with chocolate. Tastes like a candy bar but healthy and loaded with vegan protein.
Ingredients
- 3/4 cup SunButter
- 1/4 cup date syrup
- 1/2 cup protein powder (chocolate or vanilla per preference)
- 1/4 cup brown krispy cereal
- 2 tablespoons melted vegan chocolate chips
- 1/4 cup ground flax meal
- 1 tablespoon mct oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1-2 cups Chocolate chips to coat bars
Instructions
- Line 8x8 with parchment and set aside.
- Combine SunButter and date syrup in a small sauce pan and heat on low for about 1 minute until melted and combined. Remove from heat and stir in mct oil and vanilla extract.
- Place SunButter/date blend, protein powder, and flax meal into a food processor and process about 5 minutes. It will start off looking sandy but will start to form together.
- Melt chocolate chips and add to food processor and process about 20 seconds.
- Transfer dough to a large bowl and fold in brown rice crisps. Mix well to incorporate.
- Press mixture firmly into pan, making sure its evenly spread. (Use a larger pan if you want your bars to be thinner).
- Cover and refrigerate 2 hours or freezer 30 minutes if your impatient like me.
- Once cooled, cut into 9 pieces. Either enjoy as is, or melt the chocolate chips of choice and dip each square in it until evenly coated using steps 9-10.
- Melt chocolate in a double-boiler. One at a time, completely dip squares into chocolate using a fork and let excess drip off. Place on parchment or wax paper. Sprinkle with sea salt if using.
- Once cooled, wrap each in plastic wrap or place in an snack sized snack baggie. Keeps up to 1 month refrigerated or you can leave at room temp for a softer bar.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 408 Total Fat: 27g Saturated Fat: 10g Trans Fat: 0g Unsaturated Fat: 16g Cholesterol: 1mg Sodium: 89mg Carbohydrates: 40g Net Carbohydrates: 0g Fiber: 5g Sugar: 31g Sugar Alcohols: 0g Protein: 10g
what size pan did you use for the bars pictured?
I used an 8×8 pan but you can also make in a loaf pan, slicing into strips or a 9×9 pan if you want it to be a little thinner.