Homemade Protein Bars Chocolate Strawberry
healthy vegan protein bars
Healthy Homemade Protein Bars
Making healthy snacks at home doesn’t have to be complicated. With easy-to-find ingredients and a few simple steps you can easily have delicious, homemade no-bake protein bars. Learn how to make a protein-rich snack that’s also free of refined sugar and artificial sweeteners. Using natural nut butter, protein powder, and a touch of almond flour and maple syrup, these protein bars are both energizing and delicious. Perfect for a pre or post-workout snack or meal replacement that is satisfying and delicious. The healthy combination of ingredients will help you power through your next activity. So let’s get started - put down that store-bought bar and get to work making your own!
Reasons to make your own protein bars:
Protein bars are cheaper to make on your own rather then buying them in the store.
You know what ingredients you are adding to your homemade protein bars and you can customize as desired or for your needs.
Most store-bought protein bars do not have a vegan or dairy-free option (for lactose intolerant people like me.)
Protein bars are great for muscle repair after a workout.
Protein bars curb appetite and will sustain you longer.
Protein bars can be a convenient on-the-go snack or meal replacement.
Homemade protein bars are easier on your digestive system. Most store-bought protein bars contain sugar alcohols which can contribute to many gastrointestinal side effects such as gas, bloating or abdominal pain.
Let’s begin!
Ingredients for homemade protein bars
1 cup creamy natural almond butter (I used Simple Truth brand)
3/4 cup organic vegan protein powder (I used Earth Chimp organic vegan protein shake mix)
1/4 pure maple syrup
2 tbsp organic cocoa powder (unsweetened)
2 tbsp almond flour (I use Bob’s Red Mill)
1/2 tsp almond flavor extract
1/4 tsp salt
3/4 cup freeze-dried strawberries (chopped)
Optional Topping: 1 cup dairy-free chocolate chips + 2 tsp coconut oil
How to make homemade protein bars
First, prepare an 8x8 pan by lining it with parchment paper and set aside.
In a large bowl, mix together almond butter, protein powder, maple syrup, cocoa powder, almond flour, almond extract and salt until a dough-like consistency is achieved and ingredients are thoroughly incorporated.
Transfer protein dough mixture into prepared pan and spread and press into bottom as even as possible.
Sprinkle chopped freeze dried strawberries on top of the protein bar dough. Tip: If you are opting not to use the chocolate topping, I would fold in and incorporate strawberries before pressing into pan.
Note: Adding the freeze dried strawberries is optional. They add a nice tart contrast to the almond/chocolate flavor. Are freeze dried fruits a healthy choice? Yes, freeze dried fruits have been shown to retain 90% of their nutritional content and is a good source of vitamins, fiber minerals, and phytochemicals.
Place chocolate and coconut oil in a microwave safe bowl and microwave on high, uncovered, for 55 seconds. Stir vigorously until bowl is no longer warm, then microwave at 15-20 second intervals, stirring afterwards each time, until smooth and pourable.
Spoon or pour chocolate over top of strawberries as evenly as possible and place is fridge for at least 5 minutes to set.
After chocolate is mostly set, remove from fridge and you can cut into desired portion sizes with a large knife. I choose to make 10 large bars as meal replacements as my “on-the-go” lunch for the week.
Tip: If you want a clean cut with no cracks in chocolate, you need to let soften slightly at room temperature. That is one reason I added coconut oil to the chocolate before melting it, it adds softness (along with healthy benefits and healthy fats to sustain you longer.)
How to make bite size protein snacks using a silicone mold
Maybe you just want a little healthy afternoon snack to enjoy with your coffee or tea or perhaps you don’t want much chocolate or any at all. These protein bars are easily customizable to your liking.
You can roll them into bite size balls or use a silicone mold, as seen pictured here. You can change the strawberries to nuts or dried fruit of your choice, add them into the silicone mold then add the protein dough mixture and freeze until set (about 5 minutes.)
Unmold protein bites and drizzle with melted dark chocolate or enjoy on their own!
I also like to add a dash of flaked salt to the top to enhance the flavor and give it a little more of the salty/sweet combo that I like.
How to store homemade protein bars
You need to store homemade protein bars in an airtight container or baggie in the refrigerator until ready to consume. They will last in the fridge up to one week or you can freeze them for up to 3 months.
Tip: I store them in the freezer and remove one the morning I want to enjoy it for lunch or a snack. Let them thaw naturally or in a insulated lunch bag so the bar is at perfect temperature when ready to enjoy.
Enjoy!
💜Julie
Healthy Homemade Protein Bars (vegan / dairy-free)
Ingredients
Instructions
- First, prepare an 8x8 pan by lining it with parchment paper and set aside. (Optionally, you can use a silicone mold-see instructions in post.)
- In a large bowl, mix together almond butter, protein powder, maple syrup, cocoa powder, almond flour, almond extract and salt until a dough-like consistency is achieved and ingredients are thoroughly incorporated.
- Transfer protein dough mixture into prepared pan and spread and press into bottom as even as possible.
- Sprinkle chopped freeze dried strawberries on top of the protein bar dough. Tip: If you are opting not to use the chocolate topping, I would fold in and incorporate strawberries before pressing into pan.
- Place chocolate and coconut oil in a microwave safe bowl and microwave on high, uncovered, for 55 seconds. Stir vigorously until bowl is no longer warm, then microwave at 15-20 second intervals, stirring afterwards each time, until smooth and pourable.
- Spoon or pour chocolate over top of strawberries as evenly as possible and place is fridge for at least 5 minutes to set.
- After chocolate is mostly set, remove from fridge and you can cut into desired portion sizes with a large knife. I choose to make 10 large bars as meal replacements as my “on-the-go” lunch for the week.
- You need to store homemade protein bars in an airtight container or baggie in the refrigerator until ready to consume. They will last in the fridge up to one week or you can freeze them for up to 3 months.
Notes
Note: Adding the freeze-dried strawberries is optional. They add a nice tart contrast to the almond/chocolate flavor. Are freeze dried fruits a healthy choice? Yes, freeze-dried fruits have been shown to retain 90% of their nutritional content and is a good source of vitamins, fiber minerals, and phytochemicals.
Tip: If you want a clean cut with no cracks in chocolate, you need to let soften slightly at room temperature. That is one reason I added coconut oil to the chocolate before melting it, it adds softness (along with healthy benefits and healthy fats to sustain you longer.)
Tip: Add a dash of flaked salt to the top to enhance the flavor and give it a little more of the salty/sweet combo.
Tip: Store them in the freezer and remove one the morning you want to enjoy it for lunch or a snack. Let them thaw naturally or in an insulated lunch bag so the bar is at perfect temperature when ready to enjoy.
Nutrition Facts
Calories
238Fat (grams)
15 gCarbs (grams)
41 gFiber (grams)
5.3 gSugar (grams)
24 gProtein (grams)
21 gSodium (milligrams)
256 mgNutrition Disclaimer: Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information. This estimated nutritional information does not include the chocolate topping, as it is optional and is for one serving of the large bars.
