These homemade no-bake chocolate protein bars are super easy to whip up with just 5 simple ingredients.
You’ll need dates, tahini, plant-based protein, cocoa powder and plant-based milk but they’re easily customized with different add-ins like almonds, mint or chocolate chips.
This recipe is a perfect homemade replacement for store-bought protein bars. To make them, you’ll simply blend everything up in a food processor, press into a pan, chill and then slice into bars. The result is a delicious snack or treat with a soft, chewy texture and rich, chocolatey flavour.
If you’re looking for more ways to use protein powder, aside from smoothies, you can also try it in these No-Bake Hemp Protein Bars, Salted Mocha Coconut Protein Bars and 5-Ingredient Vegan Protein Brownies.
Table of Contents
Recipe Highlights
- Vegan.
- Gluten-free and nut-free.
- No-bake recipe.
- Decadent and delicious.
- Freezer-friendly.
- 5 simple ingredients.
- Easy to customize.
- 10 grams of protein per bar.
Ingredients
- Tahini: Use a smooth, drippy tahini. This can be replaced with any nut or seed butter as long as it’s fairly drippy and not dry.
- Protein Powder: I used Genuine Health Organic Fermented Protein in vanilla. You can use any vegan vanilla or chocolate protein.
- Cocoa Powder: Any cocoa powder or cacao powder works.
- Dates: You’ll any variety of soft, moist dates such as medjool dates, sayer dates or deglect noor dates. It’s important they’re soft and moist. If they’re overly dry or you’re unsure, you can soak in hot water for 15 minutes then drain well before use.
- Milk: Any plant-based milk such as almond milk, soy milk, oat milk, etc., is suitable.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Variations
- Chocolate Mint Protein Bars: Add up to 1 tsp peppermint essence or a few drops of mint extract to the food processor.
- Double Chocolate: After you blend the dough, add up to 1/2 cup chocolate chips and pulse briefly to mix them in or melt 1/2 cup chocolate chips with 1 tbsp tahini or other nut or seed butter to make a chocolate ganache for topping your bars.
- Chocolate Peanut Butter: Use peanut butter instead of tahini. If you love peanut butter, you could also try these Easy No-Bake Chocolate Peanut Butter Protein Balls.
- Chocolate Almond: Add up to 1/2 cup almonds to the food processor first and pulse to break down then proceed with the rest of the recipe.
- Chocolate Coconut: Add up to 1/2 cup unsweetened shredded coconut with everything else.
- Chocolate Cherry: Substitute dried cherries for half of the dates.
- Mocha: Add up to 2 tsp espresso powder with everything else. If you like coffee, you might like these Coffee Energy Bars or No-Bake Chocolate Coffee Energy Bites.
- More Healthy Fats: Add up to 1/2 cup hemp seeds or chia seeds to the bar.
Step-by-Step Instructions
Step 1: Add all of the ingredients to a food processor and blend until full combined. Start with 2 tbsp almond milk and add 1-2 more if needed until you have a moist dough you can easily press between your fingers.
Step 2: Dump the contents of the food processor into a lined loaf pan or 7 or 8-inch square baking pan. You’ll get 8 thick bars with a loaf pan and 12 thinner bars with a square pan.
Step 3: Firmly press the dough into the pan until you have an even layer. Take care to press it into the corners and edges. You can fold the parchment over it to help smooth the surface. Chill in the freezer for 1 hour.
Step 4: Lift the bars out of the pan and slice into 8 portions if you used a loaf pan. If you used a square pan, you can do 12 bars or 16 squares.
Recipe FAQs
I recommend storing these bars in the freezer, in which case, they’ll last 3-4 months in an airtight container. They can also be stored at room temperature for 3-4 days but will get soft if it’s warm out or can be kept in the fridge for 1 week.
These bars can be enjoyed as part of a healthy, balanced diet as a snack or healthier dessert.
A pea protein-based protein is recommended, such as Genuine Health, Naked Protein, Iron Vegan, Vega, PVL Plant-Based Protein, North Coast Naturals or any other flavoured pea protein. It can be made from all pea protein or a blend of pea and other plant proteins like lentil, brown rice, chia, hemp, pumpkin, etc.
You can use chocolate, vanilla or another flavour that goes with chocolate like mocha, peanut butter or caramel.
Did you try this recipe? I’d love to hear about it! Scroll down to the comment section to leave a star rating and review.
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No-Bake Chocolate Protein Bars
Homemade chocolate protein bars that are easy to whip up with just 5 simple ingredients and taste delicious!
Servings: 8 bars
Calories: 222kcal
- 2 cups lightly packed soft pitted dates 350 g, see notes
- 1/2 cup tahini 120 g
- 1/2 cup chocolate or vanilla vegan protein powder of choice 50 g
- 1/4 cup cacao powder 24 g
- 2-3 tbsp unsweetened plant-based milk
- 1/4 tsp sea salt optional
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Line a 7-8-inch square baking pan or a loaf pan with parchment paper so it sticks out over the edges. If you use a square pan, you’ll get 12 thin bars, if you use a loaf pan, you’ll get 8 thick bars.
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Add everything to a food processor, starting with 2 tbsp of milk. Blend and assess the dough. Depending on the dates used, it may form one large ball of dough or smaller bits. Either way, the dough should be moist enough to press into a little ball between your fingers. If it seems to dry, add another 1 tbsp of milk.
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Dump the dough into the lined pan and firmly press it into an even layer. Take a few moments to press it down, especelling into the corners and along the edges. You can fold the sides of the parchment overtop and help to smooth the top with your hands.
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Place in the freezer for 1 hour to firm.
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Lift the bars out of the pan and cut into 8 bars if you used a loaf pan or 12 bars if you used a square baking pan.
For best results, use a kitchen scale and weigh your ingredients according to my measurements.
Store the bars in the freezer for up to 3 months. They won’t freeze solid and they’re so good to eat straight from the freezer.
Nutrition facts are for making 8 bars in a loaf pan. Protein will vary slightly depending on the protein powder used. The protein powder I used added 44 grams of protein to the recipe.
Serving: 1bar | Calories: 222kcal | Carbohydrates: 33g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 152mg | Potassium: 356mg | Fiber: 5g | Sugar: 23g | Vitamin A: 14IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg
Originally published February 15, 2018.
