Incredible Homemade Protein Bars

Incredible Homemade Protein Bars

Why make your own protein bars? A few reasons come to mind: (1) store bought protein bars are expensive (2) good tasting store bought protein bars are few and far between and (3) finding a good tasting protein bar that actually has a good amount of protein and relatively low fat is darn near impossible. No longer will you have to hunt for quality protein bars. In this article, I am going to show you how to make your own delicious protein bars. These protein bars are so good that you will have to stop yourself from sneaking them like cookies. And the best part is they are really easy to make.

The basic idea behind protein bars is simple. First, you need some protein powder. Then you need something to hold it together, like a flour or a crushed grain. And finally you need a liquid to cause everything to stick. That's the basic idea and there are tons of variations you can try. Another nice touch is an outside coating since protein bars tend to have a soft inside due to the whey (the type of protein powder I use).

Below, I am going to discuss how to make 2 different protein bars. And both are f*ing delicious!

Mint Chocolate Protein Bars

 

Ingredients

 

• 4 Scoops BodyTech Whey Tech Pro 24 Mint Chocolate Whey
• 8tbsp Coconut Flour; 2tbsp additional for dusting
• 4 Hannaford Fudge Covered Mint Cookies
• 1oz Creme De Menthe
• About 3oz Almond Milk
• 5tbsp Semi-Sweet Chocolate

 

Directions

 

1. Preheat the oven to 200-degrees F.
2. In a large bowl, mix together the whey protein and 7tbsp coconut flour until blended.
3. Add in the creme de menthe and mix with a fork until completely integrated (will be lumpy and dry).
4. Add in just enough almond milk (about 3oz) to bring together the mixture into a dough and mix with a fork; too much and it will be a sticky mess.
5. Add in the cookies and crush with a fork to integrate them into the dough.
6. Dust with additional coconut flour to make the dough easy to handle and to shape it into 4 evenly measured bars.
7. Put the bars on top of wax paper (spaced out). And put the wax paper on top of a cookie sheet. Bake for 30min at 200-degrees F.
8. Wrap up the bars and put them in the freezer for 30min.
9. Coat each chilled bar with melted semi-sweet chocolate.
10. Place each chocolate coated bar on wax paper put them back in the freezer for another 30min.

Store the bars in the freezer or in a container in the refrigerator. You could store them at room temperature too and they will keep fine if you want to take them to the gym. But I find they keep better for longer in the refrigerator.

 

Nutrition Info

Servings Size: 1 bar

Servings: 4
Protein: 28g
Fat: 11g
Carbohydrates: 33g
Fiber: 8g
Sodium: 258mg

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Kahlua Coffee Protein Bars

 

Ingredients

• 4 Scoops ON 100% Gold Standard Whey, Coffee Flavor
• 8tbsp Coconut Flour; 2tbsp additional for dusting
• 32g Hershey's Sugar Free Chocolate Syrup
• 2oz Kahlua
• About 2oz Almond Milk
• 5oz Semi-Sweet Chocolate

 

Directions

 

1. Preheat the oven to 200-degrees F.
2. In a large bowl, mix together whey protein and 8tbsp coconut flour until completely blended.
3. Add Kahlua and chocolate syrup into mixture and mix well with a fork.
4. Add in just enough almond milk to integrate mixture into a tough dough (about 2oz).
5. Dust with the additional coconut flour to make the dough easy to handle and to shape it into 4 evenly measured bars.
6. Put the bars on top of wax paper (spaced out). And put the wax paper on top of a cookie sheet. Bake for 30min at 200-degrees F.
7. Wrap up the bars and put them in the freezer for 30min.

You can either keep them raw without a coating, or you can coat them in chocolate. They taste great raw, but they are a little soft and a chocolate coating really helps to harden them up a bit so they keep shape. If you choose to add a chocolate coating then coat each chilled bar with the semi-sweet chocolate mentioned above, put them back on wax paper and put them back in the freezer for another 30min.

 

Nutrition Info

Servings Size: 1 bar
Servings: 4
Protein: 28g (27g raw)
Fat: 8g (4g raw)
Carbohydrates: 35g (23g raw)
Fiber: 7g
Sodium: 149mg

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Posted by Clayton Long