Homemade protein snacks are a staple in our house, and it’s finally time I made some chocolate protein bars!
If I’m being honest, a lot of store-bought protein bars aren’t that great. They are full of weird ingredients, have a ton of sugar, and just don’t taste that good. That’s where homemade protein bars come in! I can control what goes into them and also make sure they have enough protein. Plus, they are so easy to make!
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These chocolate protein bars combine dates, protein powder, tahini, cocoa powder, and chocolate chips. The food processor does all the work for you, and they taste like dessert while also having 10 grams of protein and 3.5 grams of fiber. Plus, they are naturally sweet from the dates, and there is no added sugar!
I love these homemade chocolate protein bars for a pre- or post-workout snack, a mid-day snack when I have a chocolate craving, or dessert. Make them on Sunday for meal prep, and you will be set for the week!
Why you’ll love this chocolate protein bar recipe
- decadent chocolate flavor – enjoy them as a sweet treat while getting in your protein!
- easy to make and made with simple ingredients
- macro macro-balanced, and 10 grams of protein per bar! – they have a good ratio of carbohydrates, protein, and fat, and fiber for balanced blood sugar.
Are protein bars good for you?
Protein bars can be a healthy addition to your diet. When made with protein, carbs, and fat, they are an easy and delicious macro-balanced snack, while helping increase the protein in your diet. The protein and fat make them satiating, carbs give you energy, and protein is beneficial for building muscle.
That being said, they can be calorie-dense, high in added sugar (depending on the brand), and contain unwanted ingredients, for such a small snack, so if monitoring your calorie intake, be mindful of how many you consume. And when making them at home, you have full control of what goes into them!
Ingredients
- medjool dates
- tahini
- milk
- chocolate protein powder – plant-based works best as it’s thicker and helps act as a “flour”.
- dark cocoa powder
- vanilla bean paste
- sea salt
- mini chocolate chips
- flaky sea salt – for topping, but it is optional.
How to make chocolate protein bars
- Line a bread pan with parchment paper and set aside.
- Make protein bars. Add your dates, tahini, milk (start with 4 tablespoons), protein powder, cocoa powder, vanilla bean paste, and salt, and pulse until combined and a crumbly dough forms. It will be a little crumby, but wet and will stick together when pressed with your hands. If the mixture is too dry, add another tablespoon of milk and pulse to combine. If the mixture is too wet, add some more cocoa powder or protein powder. Add 1/2 of your chocolate chips and pulse to combine.
- Form into bars. Press the mixture into the bottom of the lined pan. Top with remaining chocolate chips, pressing them into the dough, and sprinkle with flaky salt. Place in the fridge for 15 minutes to firm up.
- Enjoy! Cut into 6 equal-sized bars and enjoy!
Can I use a different protein powder?
I have just tested this recipe with plant-based protein. You can try a different protein powder, but you will need to adjust the recipe. Protein powders vary by consistency and how dense they are, so I would add a little less than the recipe calls for and add as you need for the best consistency. You can always add, but you can never take away!
- plant-based protein – follow the directions as written. I used this plant-based protein.
- whey protein – since whey protein is not as absorbent as plant-based, you might have to use a little more of it or cut back on the liquid (milk). I suggest leaving out the milk and mixing the batter. Then, add your liquid to help them come together, or add more protein if the texture is too wet. You could also add some flour if it is too sticky. Then stir in your sprinkles. I like this whey protein.
- collagen – I have not tried this recipe with collagen, and I’m not sure it will work since collagen dissolves so easily. The protein powder helps the bars come together.
Storage
- fridge – store in the fridge for up to a week in an airtight container. If exposed to the air for too long, they will dry out some.
- freezer – freeze for up to 6 months. I suggest freezing individually and then defrosting the night before you want to eat.
Substitutions and additions
- medjool dates – there is no substitute for dates. Make sure to use fresh ones and use ones with the pit in them (remove before you put them in the food processor) will help ensure they are juicy.
- tahini – using a high-quality tahini is important. My favorite is Soom. Another kind of nut or seed butter will also work. Try peanut butter, almond butter, cashew butter, or sunflower seed butter.
- milk – dairy or non-dairy milk will work.
- chocolate protein powder – I like plant-based protein because it adds some sweetness, and the consistency works the best. You will want a thicker consistency to help absorb the liquid of the nut butter. I find plant-based protein usually has that. If you don’t have plant-based protein, you can substitute your favorite protein, but I would be careful of the ratios. See above for suggestions.
- dark cocoa powder – regular cocoa powder or cacao powder will work the same.
- vanilla bean paste – vanilla extract will work the same.
- mini chocolate chips – I like using mini for more chocolate, but regular-size ones will work. Milk or dark chocolate chips work as well. Use dairy or dairy-free ones, depending on your preferences.
Here are some additions you can add:
- sweetener – if you want a sweeter bar, add a little maple syrup or honey.
- peppermint extract – for a chocolate mint flavor!
- shredded coconut
You may have to adjust the liquid amount if adding more dry ingredients.
More healthy protein bar recipes
- birthday cake protein bars
- peanut butter chocolate chip protein bars
- pumkin protein bars
- oatmeal raisin protein bars
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chocolate Protein Bars
equipment
- food processor
ingredients
- 1 cup large medjool dates, pitted (120 grams – 7-10 dates, depending on their size)
- 1/4 cup tahini (64 grams – the brand Soom has the best flavor and creaminess, as it has to be runny for the recipe)
- 4-5 tablespoons milk (depending on how juicy your dates are)
- 3/4 cup plant-based chocolate protein powder (75 grams)
- 2 tablespoons dark cocoa powder
- 2 teaspoons vanilla bean paste
- pinch of salt
- 1-2 tablespoons mini chocolate chips
- flaky salt, for topping
instructions
- Line a bread pan with parchment paper and set aside.
- Make protein bars. Add your dates, tahini, milk (start with 4 tablespoons), protein powder, cocoa powder, vanilla bean paste, and salt, and pulse until combined and a crumbly dough forms. It will be a little crumby, but wet and will stick together when pressed with your hands. If the mixture is too dry, add another tablespoon of milk and pulse to combine. If the mixture is too wet, add some more cocoa powder or protein powder. Add 1/2 of your chocolate chips and pulse to combine.
- Form into bars. Press the mixture into the bottom of the lined pan. Top with remaining chocolate chips, pressing them into the dough, and sprinkle with flaky salt. Place in the fridge for 15 minutes to firm up.
- Enjoy! Cut into 6 equal-sized bars and enjoy!
nutrition
Recipe by Kelly Nardo, Eat the Gains | Photography by Sierra Inn
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