Satisfy your chocolate craving with these healthy no bake double chocolate fudge protein bars! Soft, fudgy, and crazy chocolatey, these vegan and gluten-free bars make a perfect snack.
Fancy seeing you here. On a Saturday, of all days.
I don’t actually think I’ve ever posted on a Saturday in the almost-3-years that I’ve been blogging here on Spoons, but I wanted to try experimenting with my posting schedule a little bit to see if I could find a better fit. What I was doing before was getting a little too difficult to juggle, so I figured it was time to introduce a few tweaks and see what happens.
Hopefully I have the same kind of luck as I had with my latest kitchen experiments…
Oh, hi [accidentally amazing] double chocolate fudge protein bars! You’re looking mighty fine.
I like to pretend that I’m a whizz in the kitchen (at least when it comes to baking/no-baking), but the truth is that a lot of my recipes are the result of tossing a bunch of ingredients together and hoping for the best. Either that or tossing a bunch of ingredients together thinking that they’ll turn out one way, and having them turn out completely differently.
Case in point: these protein bars…
I labelled them “double chocolate” because they’re made with both cocoa powder and chocolate chips, but what you don’t know is that I originally meant to call them “double chocolate chip,” only… I ran into a little SNAFU when I went to add the chocolate chips.
add the chocolate chips into the dough instead of… err… melt them into it.
See, the recipe involves heating up the wet ingredients so that they do a better job of holding everything together (it really does make a huge difference), but I kind of didn’t take into account the fact that doing so would also make the dough warm when I mixed everything together, thereby making the chocolate chips melt into the dough when I added them in. Womp, womp.
Luckily, this just so happened to be one of those rare occasions where my derpiness actually worked in my favour, because these bars? These ones right here?
They’re pretty darn amazing (read: they’re freaking epic).
Soft, sweet, fudgy, chocolatey. They’re sinfully delicious without actually being sinful at all. The base is made from a mix of oat flour and protein powder, held together with brown rice syrup (or honey), nut butter, and melted chocolate. These bars are vegan and gluten-free, depending on the ingredients you choose, and I guarantee that they’ll satisfy any kind of chocolate craving that comes your way.
Now, if you’ll excuse me, I have to go satisfy mine…
I’d love to know if you make this recipe! Leave a comment and rating down below to let me know what you think, and subscribe to our mailing list to receive new recipes in your inbox!Print
- 1/4 cup nut/seed butter*
- 1/2 cup brown rice syrup, or honey if not strictly vegan
- 1 Tbsp. coconut oil
- 1/4 cup unsweetened cocoa powder
- pinch of salt
- 3 Tbsp. chocolate chips
- 1 cup regular or quick oats, ground into a flour
- 1/2 cup crispy rice cereal**
- 3/4 cup (~60g) protein powder
- extra mini chocolate chips, for topping
- Line an 8×8 baking pan with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a medium saucepan over medium heat, add nut butter, coconut oil, and rice syrup,stirring until the nut butter is melted and fully combined with the rice syrup. Bring to a boil, stirring frequently to avoid burning, and add cocoa powder and salt, stirring until smooth. Remove from heat and add in chocolate chips, allowing the heat from the nut butter mixture to melt them before stirring until smooth. Let cool slightly.
- In a large mixing bowl, combine oat flour, crispy rice cereal, and protein powder. Add chocolate nut butter mixture, stirring until well combined.
- Transfer the mixture into your prepared baking pan, using your fingers or a spatula to ensure that it is pressed down firmly and evenly. Top with extra chocolate chips. Cover pan with a sheet of foil and place into the fridge or freezer to set, at least 30 minutes, but preferably closer to 2 hours.
- When mixture has set, remove from pan using the foil overhang, and use a sharp knife to cut into individual bars. Bars are best stored in a sealed container at room temperature.
* I used a creamy almond, but feel free to use whichever nut butter is your favourite. ** make sure to use a certified gluten-free brand if you need these to be GF. Or, if you don’t have any cereal on hand, you can easily sub it out with an equal amount of oats.
Keywords: chocolate, double chocolate fudge protein bars, gluten-free protein bars, healthy, protein bars, recipe, vegan protein bars
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