These homemade protein bars are as easy as they are delicious. They are super easy to make (and customize) and feel like a decadent treat. They also happen to be dairy-free, gluten free, soy free, coconut free, and contain ZERO stevia. Huzzah!
I am always on the hunt for good protein bars when I need a quick something to eat while I am running the girls back and forth between literally everything. Unfortunately, I have a hard time finding any I can enjoy because I am sensitive to dairy, coconut, AND stevia. I did manage to find a few brands that work, but can’t always find them in the store. WHOMP, WHOMP. So I figured it was time to try my hand at making them myself. I also happened to have a bunch of protein powder that was just sitting in the pantry and wanted to use it up.
I took inspiration from a few recipes to create one that worked for me. I have to say, I am really pleased with how they turned out and could even see myself making these into protein ball slash truffles for a small bite versus a bigger bar.
I made mine with peanut butter, but feel free to swap out whatever nut butter YOU prefer. I also started eating these without the chocolate coating, and they were delicious, so if you don’t have any chocolate on hand (or don’twant to use any), simply omit. These can also be made keto-friendly by using sugar-free maple syrup and powdered erythritol in place on the regular maple syrup and powdered sugar (at 4.9g net carbs per serving).
So if you’re anything like me and have wanted to try your hand at making homemade protein bars, give these a try! You won’t be disappointed.
Homemade Protein Bars
- 2 cups peanut butter no sugar added
- 1 cup protein powder I used Hemp Yeah! Balanced Protein + Fiber
- 1/2 cup collagen powder I used Vital Proteins
- 1/2 cup maple syrup regular or sugar free (I like Walden Farms Maple Walnut Syrup)
- 1 tsp vanilla extract
- 3 oz unsweetened baking chocolate (100% cocoa)
- 3 tbsp powdered sugar or confectioner’s erythritol
- 1 tbsp avocado oil
- Line an 9×13-inch glass baking dish with parchment paper and set aside.
- In a large mixing bowl, add peanut butter, protein powder, collagen peptides, (sugar-free) maple syrup, and vanilla extract and mix until combined. Use your hands to knead if you’re having trouble stirring.
- Transfer into the lined pan and refrigerate for an hour. Once firm, remove the parchment paper and bars from the dish and slice them into 16 bars.
- To make the chocolate coating: Add all three chocolate, confectioner’s sugar (or erythritol), and avocado oil to a microwave-safe bowl. Microwave in 30-second intervals, thoroughly stirring in between, until melted and smooth.
- Drop the cut bars one at a time into your melted chocolate. Flip it over with a fork until it’s coated on all sides and let the excess drip off before placing the coated bar back on parchment paper. Repeat until all bars are coated. Refrigerate until chocolate shells are hardened, at least 1 hour.
- Will last in the refrigerator for about 1-2 weeks. Can also freeze!