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High Protein Low Carb Chocolate Almond Protein Bars - Easy No-Bake Snack

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups almond flour (fine blanched works best)
  • 1/2 cup chocolate or vanilla whey or plant-based protein powder (unsweetened or low-carb)
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup chopped roasted almonds (or slivered almonds)
  • 1/2 cup natural almond butter (stirred, room temperature)
  • 1/4 cup coconut oil (melted but not hot)
  • 3–4 tablespoons granulated or powdered low-carb sweetener (erythritol, allulose, or monk fruit blend; adjust to taste)
  • 2–4 tablespoons unsweetened almond milk (add as needed to form a dough)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • Optional chocolate top: 3 ounces sugar-free dark chocolate chips + 1 teaspoon coconut oil
  • Optional mix-ins: 2 tablespoons unsweetened shredded coconut or cacao nibs

Method
 

  1. Prepare the pan: Line an 8x8-inch square pan with parchment, leaving overhang for easy lifting. Lightly spritz with oil if you like.
  2. Combine dry ingredients: In a large bowl, whisk almond flour, protein powder, cocoa powder, sweetener, and salt until no lumps remain. Stir in chopped almonds.
  3. Add wet ingredients: Add almond butter, melted coconut oil, and vanilla. Use a sturdy spatula to work it into a thick dough. If too dry or crumbly, add almond milk 1 tablespoon at a time.
  4. Adjust texture: You’re aiming for a soft, slightly tacky dough that holds when pressed. It should not be runny. Add a touch more almond flour if it gets too sticky.
  5. Press into pan: Transfer the dough to the lined pan. Press firmly into an even layer, paying attention to corners. A second piece of parchment helps you press without sticking.
  6. Optional chocolate top: Melt chocolate chips with coconut oil in short microwave bursts or over a double boiler. Spread a thin layer over the base.
  7. Chill to set: Refrigerate for 45–60 minutes, or freeze for 20–25 minutes, until firm enough to slice cleanly.
  8. Slice and serve: Lift out by the parchment. Cut into 12 bars for snack size or 8 bars for meal-size portions. Wipe the knife between cuts for neat edges.