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High Protein Low Carb Chocolate Mint Protein Bars - A Fresh, Satisfying Snack

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • For the base: 1 1/2 cups almond flour (super-fine works best)
  • 1/2 cup chocolate or vanilla whey or plant-based protein powder
  • 2 tablespoons unsweetened cocoa powder
  • 1/3 cup smooth almond butter (or peanut butter)
  • 3 tablespoons melted coconut oil
  • 1/4 cup unsweetened almond milk (plus 1–2 tablespoons if needed)
  • 2–3 tablespoons granular or powdered low-carb sweetener (erythritol or allulose)
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • For the mint layer: 3/4 cup Greek yogurt (thick, 2% or full-fat) or coconut yogurt
  • 1/2 cup vanilla protein powder
  • 2–3 tablespoons powdered low-carb sweetener (to taste)
  • 1–1 1/2 teaspoons peppermint extract (to taste)
  • 2 tablespoons melted coconut oil
  • Optional: 1–2 drops natural green food coloring or matcha for a soft tint
  • For the chocolate coating: 3/4 cup sugar-free dark chocolate chips or 85–90% dark chocolate, chopped
  • 1 tablespoon coconut oil
  • Optional: pinch of flaky sea salt for topping

Method
 

  1. Prep the pan: Line an 8x8-inch pan with parchment, leaving overhang for easy lifting. Lightly mist with oil if your parchment tends to stick.
  2. Mix the base: In a bowl, stir almond flour, protein powder, cocoa, sweetener, and salt. Add almond butter, melted coconut oil, almond milk, and vanilla. Mix until a thick, slightly tacky dough forms. If it’s crumbly, add 1 tablespoon almond milk at a time.
  3. Press and chill: Press the base evenly into the pan. Compact well with the back of a spoon. Chill in the fridge while you make the mint layer.
  4. Make the mint cream: In a clean bowl, whisk yogurt, vanilla protein, sweetener, peppermint extract, and melted coconut oil. Adjust sweetness and mint to taste. Add a tiny amount of coloring if you want a green tint.
  5. Layer and set: Spread the mint mixture over the base. Smooth the top. Chill 30–45 minutes until set and no longer sticky.
  6. Melt the chocolate: In a heat-safe bowl, microwave chocolate and coconut oil in 20–30 second bursts, stirring between each until smooth. Don’t overheat.
  7. Coat the bars: Pour the chocolate over the chilled mint layer. Tilt the pan to coat evenly. Sprinkle flaky salt if using.
  8. Final set: Chill 30–45 minutes until the chocolate is firm to the touch.
  9. Slice: Lift the slab out with the parchment. Warm a sharp knife under hot water, dry it, and slice into 12–16 bars. Wipe and rewarm the knife as needed for clean cuts.