These dark chocolate protein bars are made with pea protein and sunflower seed butter and lightly sweetened with maple syrup. They have a rich, dark chocolate flavor and don't require any baking. In addition, these homemade protein bars are paleo, vegan and nut free.
It's been too long since I created a new protein bar recipe. So here we are, with these delicious dark chocolate protein bars!
I love making my own protein bars rather than buying them from the store. Not only are they healthier this way, but they're often cheaper and taste better too! Plus, you don't get any of the gut-irritating ingredients like artificial sweeteners, sugar alcohols, thickeners and preservatives.
These healthy chocolate protein bars are soft, yet solid at room temperature and have a delicious dark chocolate flavor with a slightly nutty undertone thanks to the sunbutter. They're also paleo, vegan, low carb and nut free; so great for most diets!
Why You'll Love these Chocolate Protein Bars
- diet friendly - great for a variety of dietary preferences such as paleo, vegan, gluten free, low carb, dairy free and nut free
- easy to make - simply combine the ingredients, press into a loaf pan and chill. Then cut the protein bars to desired size. There isn't any baking involved!
- store well - these protein bars can be kept at room temperature for a few days, in the fridge for weeks or the freezer for months.
- portable - they keep their shape at room temperature, so you can easily pack them in lunches or eat them on the go.
Ingredients
You can find the full recipe for these dark chocolate protein bars in the recipe card below, but here's an overview of the ingredients you'll need:
- cacao butter - this makes the bars solid at room temperature so that they hold together better and can be eaten on the go. The best swap is coconut butter. Coconut oil is soft at room temperature, so that will not be a good swap. If you don't care about the bars being solid and maintaining their shape at warmer temps, then you can leave this ingredient out.
- water - to thin the batter. If you aren't using a pea protein powder, then you won't need as much water.
- sunflower seed butter (sunbutter) - for taste, texture and to give the bar structure. You can swap sunbutter for any other nut or seed butter (like almond butter).
- maple syrup - optional for adding a little extra sweetness to these protein bars.
- vanilla extract - for flavor
- protein powder - you can use a chocolate, vanilla or unflavored protein powder. I have used Nuzest pea protein and Sprout Living chocolate maca protein and both work great. That being said, most plant based protein powders should work well. Animal based protein powders don't tend to be as absorbent, so if you try using one, then you will need far less water in the protein bars, if any.
- cocoa powder - for that dark chocolate flavor. You can swap the cocoa powder for cacao powder.
- salt - brings out more flavor
- dark chocolate chips - optional topping.
Why Cacao Butter?
Here's the deal with cacao butter... although it may not be a common pantry staple for most people, it is AMAZING for making protein bars, protein bites, chocolates and truffles.
Why? Cacao butter is solid at room temperature (more solid than coconut oil) and has a silky smooth texture with little to no flavor. Plus, a little goes a long way.
I like using cacao butter in my protein bar recipes to make them solid at room temperature without compromising taste or texture.
The best alternative would be to use coconut butter. You may have to use another tablespoon or two to get the right texture. Another option is to eliminate this ingredient. Just note, taking out the cacao butter will make these bars soft at room temp and they'll be best stored in the freezer.
How to Make Dark Chocolate Protein Bars
These are no-bake protein bars. All you have to do is combine the wet ingredients, mix in the dry ingredients, press the dough into a lined baking pan and then refrigerate or freeze until set. It's that easy!
Instead of a mixing bowl, I like to use a small sauce pan for this recipe because I melt the cacao butter over the stove top. Rather than dirty up another dish, I just combine the ingredients in the sauce pan.
Here are the steps:
- Line an 8x4 in loaf pan with parchment paper or foil and set aside.
- Combine all dry protein bar ingredients.
- Mix in the wet ingredients.
- Press the dough into your lined pan. Then chill in the fridge or freezer until solid.
- Cut into 8 equally sized pieces.
- Optional: top with any toppings you want. I drizzled dark chocolate over the bars and topped them with bee pollen and hemp seeds.
Storage
Since these protein bars are free of preservatives, they are best stored in the fridge or freezer. However, they stay solid at room temperature, making them great to pack for snacks or in lunches.
FAQ
To make these bars keto, be sure to use a keto friendly protein powder and swap the maple syrup for a liquid sugar-free sweetener.
No. The cacao butter makes these chocolate protein bars more solid at room temperature, but can be left out. It will not affect the taste of the bars. Another option is to swap the cacao butter for coconut butter.
More Homemade Protein Bars
I prefer making my own paleo protein bars, rather than buying them in-store. These are a few of my favorites from the blog:
Dark Chocolate Protein Bars (No Bake, Paleo, Vegan)
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 8 protein bars 1x
Description
Healthy, homemade dark chocolate protein bars! These no bake, paleo and vegan protein bars are low in sugar, great for snacking and tasty enough for dessert.
Ingredients
- 1 Tbsp melted cacao butter*
- ½ cup sunflower seed butter
- ¼ cup water
- 2 Tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup chocolate protein powder (58g)**
- ¼ cup cocoa powder (22g)
- ⅛ tsp salt
Instructions
- Line an 8x4 inch loaf pan with parchment paper (aluminum foil works too). Set aside.
- In a large mixing bowl, combine the protein powder, cocoa powder and salt.
- Add in the remaining ingredients (cacao butter, sunflower seed butter, water, maple syrup and vanilla) and mix until well combined. The dough will have a playdough-like texture.
- Firmly press the dough into your lined loaf pan.
- Place the bars in the fridge for 1 hour (or longer) or freezer for just 20 minutes to set.
- Once solid, take the bars out of the loaf pan and cut them to desired size. I cut them into 8 bars.
- Optional: top with melted chocolate and add any garnishes such as bee pollen, sprinkles, hemp seeds or flaked salt.
- These bars can be kept at room temperature, but I prefer them stored in an airtight container in the fridge or freezer.
Notes
*You may omit the cacao butter, but the protein bars will be soft, not solid at room temperature. Another option is to use coconut butter instead.
**I recommend a plant based protein powder for this recipe. I have made these bars with both Nuzest pea protein and Sprout Living protein powders. If you're using an animal based protein powder, you may not need as much water since animal based protein powders are not as absorbent.
Katie
These chocolate protein bars are great for snacking. Hope you all love the recipe as much as I do!
Cynthia Cox
Bee pollen on top?
Katie
Yes!