There are two issues with making a good whey protein bar at home: the dough can be extremely sticky, and the bars can go hard after a few days. Not ideal. It's because regular protein isn't made for baking bars. That's why we created a special base for making protein bars – a mix of whey and casein protein that helps with both issues.
It forms a pliable mixture that doesn't stick to your hands and also makes the final product very smooth. It creates the perfect functional base that you can enrich with your favourite ingredients such as nuts, chocolate, or dried fruits, to create the perfect combination you'll love.👌🏻
Shop ingredients
Nutrition (1 serving)
- 238 kcal
- 16 g carbohydrates
- 11 g fats
- 16 g protein
Per 8 portions
- 95 g protein bar base
- 175 g of hazelnut butter
- 60 g hazelnuts
- 85 g maple syrup
- 30 g water
- pinch salt
- pinch vanilla powder
- 85 g protein bar base
- 175 g pistachio butter
- 30 g pistachios
- 30 g freeze dried strawberries
- 85 g chicory syrup
- 30 g water
- pinch salt
- pinch vanilla powder
- 95 g protein bar base
- 115 g peanut butter
- 100 g dark chocolate
- 30 g freeze-dried raspberries
- 60 g maple syrup
- 35 g water
- pinch salt
- pinch vanilla powder
Instructions
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🌰Hazelnut protein bars:
1 bar(55g): 273kcal / 20g fat / 9g sugar / 14g protein
Chop the nuts finely. Mix all the ingredients in a bowl to form a smooth, compact dough. Leave the dough to rest in the fridge for at least 30 minutes, so it firms up and is easier to work with. Then roll it out into an even layer and slice into bars which weigh about 55g each. Top them with what you want, like melted chocolate or fruit and keep in the fridge for up to a week.
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🍓Low‑sugar pistachio protein bar:
1 bar(55g): 244 kcal / 13g fat /10g sugar / 15g protein
Chop the nuts finely. Mix all the ingredients in a bowl and create a smooth, compact dough. Leave the dough to rest in the fridge for at least 30 minutes, so it firms up and is easier to work with. Then roll it out into an even layer and slice into bars which weigh about 55g each. Top them with what you want, like melted chocolate or fruit and keep in the fridge for up to a week.
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Chocolate protein bar:
1 bar (55g): 237 kcal / 11g fat / 16g sugar / 16g protein
Melt the chocolate using a water bath. Mix all the ingredients in a bowl and create a smooth, compact dough. Leave the dough to rest in the fridge for at least 30 minutes, so it firms up and is easier to work with. Then roll it out into an even layer and slice into bars which weigh about 55g each. Top them with what you want, like melted chocolate or fruit and keep in the fridge for up to a week.
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The ingredients used in this recipe are simply a suggestion – you can use any nut butter, nuts, fruits or seasoning you like. You can also leave the salt and vanilla out completely; they don't change the amount of protein or the bar's texture. Pick your favourite chocolate too and top the bars with whatever you like (fruits, nuts, caramel). Just remember that any change to the ingredients will change the nutritional values.
The amount of water is also recommended, and you should adjust it according to how dry the dough is – if it's crumbling, add water in small increments. If it's too wet, use less water.
The nutritional values listed are for this recipe only and only serve as orientational values.
