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!
1cupprotein powderI used Hemp Yeah! Balanced Protein + Fiber
1/2 cupcollagen powderI used Vital Proteins
1/2cupmaple syrupregular or sugar free (I like Walden Farms Maple Walnut Syrup)
1tspvanilla extract
Chocolate Coating
3ozunsweetened baking chocolate (100% cocoa)
3 tbsppowdered sugaror confectioner’s erythritol
1tbspavocado oil
Instructions
Line an 9x13-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!
Notes
This recipe is dairy free, gluten free, soy free, coconut free, and contains zero stevia. When using the sugar-free maple syrup and powdered erythritol, these homemade protein bars are 4.9 g net carbs per serving with the chocolate coating, making them low-carb and keto-friendly.