Go Back
–+ servings
Healthy, no bake protein bars.
Print Recipe
No ratings yet

Healthy protein bars without protein powder (no bake)

If you're searching for a healthy protein bars recipe that tastes good, look no further. These homemade peanut butter and chocolate protein bars are made without protein powder and taste absolutely delicious. Plus, they're naturally gluten free and pack more than 20 grams protein per bar.
Prep Time30 minutes
Cook Time0 minutes
Resting time1 hour
Total Time1 hour 30 minutes
Course: Snack, Sweet
Cuisine: American, Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 10 bars
Calories: 442kcal
Author: Makos

Ingredients

For the bars

  • ½ cup raw cocoa powder
  • 1 tablespoon cinnamon optional, see note#1
  • ⅔ cups hot water
  • ⅓ cup honey
  • 2 cups dry milk powder see note#2
  • 1 cup hemp seeds or pumpkin seeds
  • 1 ¼ cups natural peanut butter see note#3

For the chocolate coating - Optional:

  • 8.8 oz dark chocolate 60% cocoa or more
  • 2 tablespoons coconut oil
US Customary - Metric

Instructions

  • Transfer the cocoa and cinnamon (if using) to a large mixing bowl. Add the hot water and the honey and mix well with a wooden spoon until the cocoa is dissolved.
    A hand pouring water into a bowl with cacao powder.
  • In a food processor blend the dry milk to a fine powder. If using pumpkin seeds blend those too until they look like coarse sand.
    👉 You can also add the hemp seeds if you prefer a finer texture.
    A food chopper with dry milk in it.
  • Add the milk powder, the seeds, and the peanut butter to the bowl with the cocoa mixture and
    Adding dry milk powder and peanut butter to the cacao mixture.
  • Mix well with a wooden spoon knead by hand until you get a stiff dough (it will be sticky).
    A bowl with the protein bars mixture and a wooden spoon.
  • Press the mixture into a square or rectangle pan lined with parchment paper and level the surface using the back of a spoon or the bottom of a glass.
    👉 Pan dimensions: For 1 batch (10 bars), you'll need two 8.5 x 4.5 inch (21.6 x 11.5 cm) loaf pans (I use disposable aluminum foil pans). An 8 inch square pan or similar container will also do.
    👉 Compress the mixture very well or the bars may be brittle.
    Pressing the protein bars mixture into aluminum pans.
  • Refrigerate until firm (about an hour) and cut into 10 even pieces. If you use the two small disposable pans, cut each block into 5 equal sized pieces.
    A hand cutting the protein bars.
  • Optionally, melt the chocolate with the coconut oil in the microwaves or over a water bath and dip each bar until completely coated. Transfer to a piece of parchment paper and refrigerate to set.
    👉 You can also drizzle a bit of melted chocolate on top of each bar instead of dipping them.
    👉 You can see an easy method for tempering chocolate in my recipe for chocolate covered dates.
    A hand dipping the bars into melted chocolate.

Video

Notes

Note #1: You can also add a bit of turmeric and some black pepper for extra antioxidants.
Note #2:  It's best to use a kitchen scale when measuring the ingredients (especially the dry milk) because volume can differ depending on the brand. 
Note #3: If possible choose a peanut butter that's 100% peanuts.
✏️  Nutrition is estimated without the chocolate coating. For chocolate covered bars, estimate additional 125 kcal per bar.

Storage

Store in the refrigerator inside an airtight container for up to 4 days, or wrap individually with foil, then with plastic wrap and store in the freezer for up to 3 months. Thaw in the refrigerator the day before.

More Healthy Snacks:

Nutrition

Calories: 442kcal | Carbohydrates: 34g | Protein: 24g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 10g | Cholesterol: 5mg | Sodium: 269mg | Potassium: 686mg | Fiber: 4g | Sugar: 25g | Vitamin A: 629IU | Vitamin C: 2mg | Calcium: 361mg | Iron: 4mg
QR Code linking back to recipe