Chocolate Chip Protein Bars
These no-bake chocolate chip protein bars are chewy, sweet, and easy to have ready whenever you need them. They use whey protein, coconut flour, nut butter, peanut butter, maple syrup, and rice milk, with chocolate chips on top. Just slice them into bars and store them in the fridge or freezer for a quick snack.
Nutrition
- Calories 221kcal 448kcal
- Fat 12.3g 24.9g
- Carbs 15.1g 30.5g
- Protein 11.7g 23.6g
- Fibre 2.8g 5.7g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
Why I Like this Recipe
I enjoy making these protein bars at home because they’re so easy. The coconut and almond butter add a rich, nutty flavour, and the peanut butter makes them extra satisfying. Whey protein gives a nice boost, and the chocolate chips make them feel like a treat. Each bar has 221 kcal, so they’re perfect for busy days, lunchboxes, or a quick snack after a workout.
Tips and Variations
- Use smooth nut butter and peanut butter for a softer, more even texture. Crunchy peanut butter works well if you like a bit of bite.
- You can swap the coconut and almond butter for almond butter, cashew butter, or sunflower seed butter. Keep the peanut butter if you want that classic flavour.
- Try dark chocolate chips for a richer taste, or use a bit less if you want a lighter bar.
- Add a small pinch of salt to help balance the sweetness from the maple syrup.
- For a gluten-free version, make sure your whey protein, chocolate chips, and rice milk are certified gluten-free.
- If you add extra maple syrup, mix in a bit more coconut flour so the bars don’t get too sticky.
- Serve a bar with Greek-style yoghurt and berries for a more filling snack.
- Keep the bars chilled until you’re ready to eat, since they hold their shape best when cold.
Meal Storage
Store the protein bars in an airtight container in the fridge for up to 5 days. If you need to stack them, place baking paper between the layers so they don’t stick together.
Freezer tips
Freeze the bars in a sealed container or freezer bag for up to 2 months. Wrap each bar individually.
Thaw the bars in the fridge for a few hours, or leave one at room temperature for 10 to 15 minutes before eating. This softens the texture.
Frequently Asked Questions
Yes, these protein bars are made without baking. Simply mix the ingredients, press the mixture into a mould or container, then chill until firm.
They may be too dry if the coconut flour or whey protein has absorbed too much moisture. Add 1 teaspoon of water, rice milk or maple syrup at a time until the mixture holds together.
The mixture can become sticky if there is too much nut butter, peanut butter, maple syrup or rice milk. Mix in 5g of coconut flour or a little extra whey protein until it is easier to press into shape.
Yes, these bars freeze well. Store them in an airtight container or wrap them individually, then thaw in the fridge or at room temperature before eating.
Yes, a silicone mould works well because it helps create neat bars and makes them easier to remove. Let them sit for a few minutes after removing from the freezer so any frost can disappear.
Yes, they are a good snack prep option because they keep well in the fridge and freezer. Slice them into 7 bars and keep them ready for quick snacks during the week.
Closing Note
These sweet, chewy chocolate chip protein bars are a satisfying homemade snack with 221 kcal per serving. Keep them chilled, slice into 7 bars, and grab one on busy days, after a workout, or whenever you want something filling from the fridge. If you like easy chocolate snacks, check out this high-protein chocolate oat cake too.
- 💪 High Protein
- ⏱️ Ready in 30
- 🍞 Lower Carb
- 🧊 Freezer Friendly
Recipe Tags
Reviews
Browse related recipe pages
Explore more recipe pages related to this dish.
