Homemade Chocolate Protein Bars


As promised, I wanted to share with you my recipe for my homemade Chocolate Protein Bars! :]

I first started making these following Jamie Eason’s recipes for protein bars (hers are great too, if you are a full blown omnivore ;)). Now that I am mostly plant-based (with the exception of eggs, as I mentioned in my “almost vegan” post), I decided to tweak her recipe and come up with my own.

I initially tried these out with almond flour, however, it appears that I have a slight intolerance to tree nuts </3, so these didn’t make my stomach feel too happy :X.  Therefore, I started to research high protein good quality flours. My research came down to buckwheat flour and amaranth flour.

Quick Info/Tips on These Flours:

Amaranth is an ancient food used by the Aztecs, this flour is made from the seeds of the broad-leafed amaranth plant. Amaranth seeds are also puffed into kernels for breakfast cereals. High in protein, calcium and iron, amaranth flour adds structure to gluten-free baked goods and helps them brown more quickly. To store, refrigerate in an airtight container.
How to use:  Works well in recipes that contain brown sugar or maple syrup. Because of its distinct taste, use it sparingly, about 10 to 20 percent of a flour blend or no more than ½ cup per recipe.
Watch out for: If too much is used, baked goods may have a bitter aftertaste and may brown too quickly.

Buckwheat, despite its name, buckwheat is not a wheat. It is a fruit from the poly-gonaceae family, which also includes rhubarb and sorrel. Buckwheat has a strong, robust flavor that combines well with other gluten-free flours. A great source of balanced protein and eight essential amino acids, this flour is high in fiber and B vitamins. It’s available in light, medium and dark varieties. Light buckwheat flour is usually preferred for baking. Store in an airtight container in the refrigerator to extend shelf life.
How to use: For breads and rolls, use up to 1 cup per recipe to impart a taste and texture that comes close to whole wheat. Use less when baking delicate cookies or pies.
Watch out for: Too much can overpower a baked product.

Ok, so after much experimenting, here is the recipe I am happy with :]:


photophoto (3)

  • 1 cup of Buckwheat or Amaranth Flour (or flour of your choice – I personally prefer the flavor of Buckwheat :])
  • 4 egg whites
  • 2 whole eggs (I use pasture-raised farm eggs – these are the best!)
  • 2 scoops of vanilla protein (I use a vegan option: Sunwarrior Classic Vanilla)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • A dash of salt
  • 1/2 cup of sweetener of choice (e.g. Raw Organic Sugar, Stevia or Truvia, etc.). I personally don’t need my bars too sweet, so I actually just use Stevita and save on the extra carbs from other sweeteners :] (I use about 12-15 drops, but it’s personal preference :])
  • 3 tbpsn of Cacao Powder (or Cocoa powder of choice)
  • 4 oz of Unsweetened milk of choice (since I recently discovered that I do not tolerate tree nuts very well, I switched from almond milk to a new product by Good Karma: Unsweetened Vanilla Protein Flax Milk – i love it! It’s fortified with pea protein! Delicious!)
  • optional: 1 tsp of coconut extract or almond extract (I personally loved the combination of coconut or almond with chocolate)


1. Prehead oven to 350 degrees

photo (1)2. Mix dry ingredients (flour, vanilla protein, baking soda, baking powder, salt, cacao) together in a large bowl.

photo (4)3. Mix wet ingredients (egg whites, 2 whole eggs, stevita, unsweetened flax milk, and coconut extract)

photo (13) photo (6)4. Add wet ingredients to try ingredients and mix together

photo (7)5. Spray cooking dish (I use and 8X8 glass baking dish) with a non-stick cooking spray and add batter to dish.

photo (8)

6. Bake 25-30 minutes in oven (cooking time varies by oven – so I would start with 25, and see if you need to bake for an extra 5 minutes or so).

photo (9)7. Enjoy! This batch makes 16 squares :].

Nutrition Information (from MyFitnessPal):


In Good Health,


Sources: http://www.livingwithout.com/issues/4_1/gluten_free_flour-1073-1.html

3 thoughts on “Homemade Chocolate Protein Bars

    1. surquidi Post author

      LOL @ selling them! JC keeps saying we should open a food truck 😛 I am working on another recipe as well, a “cinnamon swirl” version – will post that one soon! 🙂


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