I think I nailed the perfect protein bars guys! Crunchy, not too sweet, and with over 14g of protein per bar! Plus they taste like candy bars! You have a soft and chewy cookie dough on top of a crispy rice chocolate treat. Many of you have been requesting more protein-packed snacks, so there it is!
Making your own protein bars is not only cheaper, but it’s also healthier as you know exactly what’s inside, plus you can tweak them to your liking. Did I mention these are ready in less than 30 minutes and are no-bake?
The base is rice crisps mixed with melted chocolate, almond butter, and hemp seeds for extra protein. You melt the chocolate over a double boiler and then mix it with the other ingredients. Transfer to a baking dish and let it harden in the fridge or freezer while you prepare the cookie dough layer.
Want to make these bars lower in calories and higher in protein? Simply halve the chocolate crunch layer! You will get more protein-packed cookie dough and less chocolate.
Most of the protein is packed in the cookie dough layer. It consists of almond flour, oat flour, and protein powder mixed with maple syrup, vanilla extract, and chocolate chips. I used Epic Protein from Sprout Living as I found it to have a neutral flavor compared to some other brands. Feel free to use your favorite plant-based protein powder!
My intention at first was to coat the bars with chocolate but I figured the bars were already delicious and didn’t need extra coating. Plus it makes them easier and quicker to make.
These bars are super light thanks to the rice crisps, loaded with plant-based protein and taste like candy bars! You will love the combination of the crispy chocolate layer with the chewy cookie dough! Don’t buy protein bars anymore, make them yourself!
Let me know in the comments if you try this recipe!
Chocolate Crunch Layer
- 1/2 cup dark chocolate chips
- 2 tbsp almond butter (or peanut butter, hazelnut butter, cashew butter)
- 2 tbsp hemp seeds
- 1/2 cup puffed rice crisps (or chocolate rice crisps)
- 3/4 cup almond flour
- 1/3 cup oat flour
- 4 tbsp plant-based protein
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 and 1/2 tbsp chocolate chips
- Line a 4×7-inch baking dish with parchment paper, set aside.
- Melt the chocolate chips over a double boiler over low-medium heat. Once melted, transfer to a mixing bowl and stir in the almond butter, hemp seeds, and rice crisps. Pour the mixture into the prepared baking dish and place in the freezer for 20 minutes. In the meantime, prepare the cookie dough.
- In a mixing bowl, stiff together the almond flour, oat flour, and protein powder. Add the maple syrup, vanilla extract, and mix until a dough forms. If it is too crumbly add one more teaspoon of maple syrup. Stir in the chocolate chips.
- Transfer the cookie dough to the baking dish and spread it in an even layer on top of the chocolate rice crisp layer. Cover with parchment paper and use the bottom of a glass to press down and flatten.
- Carefully remove from the baking dish and cut into 7 thin bars or 5 larger ones. Wrap in plastic film and store at room temperature for up to 3 weeks.
For slightly lower carb bars, you can substitute the oat flour for more almond flour.
- Serving Size: 1 Bar
- Calories: 257
- Sugar: 10g
- Fat: 14g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 14g