These Protein Chocolate Bars are about to become your new favorite treat.
With 18 grams of protein and only 330 calories for an entire bar (24 squares for anyone keeping score at home), they are the perfect snack to keep in the freezer for any time you want a bite of something sweet.
I’ve created two delicious variations: a Cookies ‘n Cream that tastes just like the classic Hershey’s bar, and a rich Dark Chocolate version. Both can be whipped up in just minutes, so you won’t even need to plan ahead when your cravings strike.
Creating a protein-packed chocolate bar that actually tastes good has been a long-time battle of mine. The main issue I kept running into was finding the right balance between protein content and texture.
Too much protein powder resulted in a gritty, unappetizing mess that wouldn’t solidify properly. Too little, and it’s just not a “protein” candy bar anymore.
The solution came in the form of whey protein puffs. These little protein crunchies are virtually tasteless in recipes, add a nice crunch, and increase the protein content without negatively affecting the texture. In fact, they create the perfect crunch bar texture!
They’re the key ingredient that finally allowed me to create my Peanut Butter Protein Bars as well. While you don’t have to use the protein puffs in these chocolate bars, they’re the secret ingredient to creating a nearly perfect cookies ‘n creme bar.
Each full-sized chocolate bar contains:
330 Calories, 29.5g Fat, 2.5g Net Carbs, 18g Protein
Yes, they’re high in fat, but that’s because they’re primarily made from coconut oil and protein. If you’re following a keto or low-carb diet, these are perfect with only 2.5g net carbs. And remember, you don’t have to eat the whole bar at once- these are perfect to break pieces off of when you want a quick bite of something sweet.
Ingredients needed for Protein Chocolate Candy Bars
Both versions start with a base of melted coconut oil, which gives our bars that satisfying snap when you bite into them. Coconut oil will solidify in the fridge or freezer, giving these bars a perfect chocolatey texture without needing to melt down or temper any chocolate.
For protein, I use PEScience protein powder. It’s a whey/casein blend, which gives a thicker, creamier texture than whey alone. The White Chocolate flavor is perfect for the Cookies ‘n Cream version and it genuinely tastes like white chocolate (check out my Cranberry White Chocolate Cookies for another great use for this flavor).
For the Dark Chocolate version, the PEScience Chocolate Truffle flavor is perfect. We’re also going to add a touch of cocoa powder to give the bar a richer flavor.
The total amount of protein powder we are using is pretty minimal, so for this recipe you should be able to substitute a different type of protein powder (like whey protein or vegan protein) and still achieve a satisfying result.
To keep the calories low, I use a small amount powdered sugar substitute, but regular powdered sugar works fine if you’re not concerned about calories carbs. With only 10 grams per bar, the calories won’t be significant.
The Promix Chocolate Whey Protein Puffs are crucial for adding extra protein and crunch without affecting the flavor. For the Cookies ‘n Cream version, you could substitute crushed Oreo cookie pieces if you don’t mind sacrificing some protein, but that will kind of defeat the purpose of this recipe.
The chocolate protein puffs are not tasty if eaten on their own (they’re basically just protein powder in crunchy form) but as an addition to these bars, they are the perfect compliment.
How to make Protein Chocolate Candy Bars
The beauty of these bars is how quick and easy they are to make. Start by melting your coconut oil in the microwave for about 10-15 second. You want it completely liquid, but not too hot as you don’t want to heat up the protein powder once it’s added.
In a separate bowl, mix your dry powder ingredients. For the Cookies ‘n Cream version, that’s protein powder and powdered sugar substitute. For the Dark Chocolate version, add cocoa powder to that mix.
Pro tip: if you notice any clumps, sift the ingredients through a mesh strainer for a smoother result. Sometimes powdered sugar or cocoa powder will clump up in the pantry, and you don’t want to bite into your chocolate bar to be met with an explosion of dry powder.
Now, slowly add your dry ingredients to the melted coconut oil, whisking as you go. This gradual addition ensures a smooth, lump-free mixture.
Once your base is smooth, fold in the whey protein puffs (or crushed cookies if you’re going that route for the Cookies ‘n Cream version).
Pour your mixture into a chocolate mold, making sure it spreads evenly. Then all that’s left to do is pop it in the fridge or freezer to set. The coconut oil will solidify pretty quickly (within minutes), but I like to leave mine for about 30 minutes to ensure it’s as firm as possible.
And that’s it! You’ve got yourself a protein-packed chocolate bar that you can enjoy for breakfast, post-workout, dessert, or a late-night treat.
Tips for perfect protein chocolate bars:
- Keep your bars cold until you’re ready to eat them. Coconut oil melts at room temperature, so for the best texture, store these in the freezer. If you take them on the go, you’re going to end up with oily fingers.
- Don’t be tempted to add more protein powder than the recipe calls for. I found that 10 grams was the sweet spot and any more and the bars become too soft and gritty.
- If you’re making the Cookies ‘n Cream version, definitely try to get your hands on the White Chocolate protein powder. It makes a world of difference in achieving that authentic flavor. I’ve had decent success with vanilla, but the flavor isn’t nearly as authentic.
- Feel free to experiment with add-ins! Chopped nuts, peanut butter, or even a sprinkle of sea salt could take these bars to the next level.
Customizing your Protein Chocolate Bars
While these two versions are amazing on their own, don’t be afraid to get creative with your chocolates. Here are some ideas to get you started:
- Try different flavors of protein powder for unique taste combinations, like strawberry cheesecake.
- Swirl the two different mixtures together for a marbled effect.
- Drizzle melted peanut butter over the top for a Reese’s-inspired bar.
- Grab yourself some unique silicone molds and create fun shapes for your chocolate bars (shoutout to my fellow 90’s kids who recognize the Reptar version below)
More protein-packed sweet treats
If you’re loving these Protein Chocolate Candy Bars, you might want to check out some of my other high-protein sweet treats. There’s a ton to choose from, but here are some of my favorites:
Ingredients
Cookies & Cream Bar
Dark Chocolate Bar
Instructions
- Melt the coconut oil in the microwave so it is completely liquified but not too hot. 10-15 seconds should be plenty.
- In a small bowl, mix the protein powder and powdered sugar (and cocoa powder if making the chocolate version). If any of your ingredients are clumping up, sift through a mesh strainer to remove the clumps.
- Slowly add the dry ingredients to the melted coconut oil while mixing with a whisk or spoon. Continue until you have a smooth mixture.
- Add the whey protein puffs (or crushed cookies of your choice) to the bowl and mix.
- Pour your chocolate mixture out into a chocolate mold and use a spoon to make sure it spreads throughout the entire mold.
- Add the chocolate mold to the refrigerator or freezer to harden. The coconut oil will solidify very quickly, but I like to leave mine for about 30 minutes to ensure it is as firm as possible.
- Dig in! Coconut oil will melt at room temperature so these chocolate bars need to be kept cold until ready to eat- for best results, keep them stored in the freezer.
Notes
- The protein powder I use (PEScience) is a whey/casein mixture, which is thicker than whey protein alone. Whey protein will work in this recipe, but you might find that vegan protein is too dry.
- I experimented with adding more protein powder, but 10 grams seemed to be the limit. Any more protein powder than that I found the bar a bit too soft and gritty.
- The white chocolate protein powder from PEScience is perfect for the cookies and cream bar and ends up tasting like true white chocolate. I did try with vanilla, and while it works in a pinch, you should absolutely use the white chocolate protein powder.
- The Promix whey protein puffs are not tasty on their own but they work so well in these bars (and are essentially tasteless). A serving contains 50 calories and 10 grams of protein, making it a great way to add extra protein and crunch to these bars. Without these, each bar will contain 280 calories but only 8 grams of protein, so they’re vital for maximizing the protein.
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Nutrition Information
Yield 1
Serving Size Entire Bar
Amount Per Serving
Calories 330Total Fat 30gCarbohydrates 10gNet Carbohydrates 2.5gSugar Alcohols 7.5gProtein 18g
