Esta Protein Bark is an easy 15-minute high-protein snack recipe made with wholesome ingredients. It tastes like cookie dough with a delicious vanilla peanut butter flavor and crunchy dark chocolate.
I love making protein bars, like my Brownie Protein Bars, Barritas proteicas sin gluten o Barritas de cereales inflados con proteínas, and today I wanted to make no-bake bars that are healthier and cheaper than store-bought protein bars.
Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.
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Protein Bark
Ingredientes
- ½ taza de Harina de almendra - (nota 1)
- ½ taza de Proteína en polvo de vainilla - (nota 2)
- ¼ taza de Mantequilla de maní - (nota 3)
- 8-10 cucharaditas de Leche de almendras - (nota 4)
- ¼ taza de Jarabe de arce - (nota 5)
- 3 cucharadas de Mini Dark Chocolate Chips - (nota 6)
Topping
- ¼ taza de Chips de chocolate amargo
- 1 cucharadita de Aceite de Coco - (nota 7)
Instrucciones para la impresión en alta definición
- In a mixing bowl, stir peanut butter, almond milk, and maple syrup.
- Add almond flour, protein powder and, mini chocolate chips and stir again to incorporate. You will have to lightly oil your hands and squeeze the dough to bring it together. If too dry, add some more almond milk until it forms a dough that holds into a ball.
- Line a large plate with parchment paper. Set aside.
- Press the dough onto the prepared plate lined with parchment paper, into a bark that is about 6-inch x 4-inch large (15 cm x 10 cm). The size is up to you, feel free to make the bar thinner and larger if preferred but you will need to melt more chocolate to coat the top.
- In a small microwave-safe bowl, add coconut oil and dark chocolate chips.
- Microwave in 30-second bursts, stir, and repeat until fully melted.
- Spread the melted chocolate on top of the bark, leaving the edges free from melted chocolate.
- Pop the plate with the bark in the freezer for 10-15 minutes until the chocolate shell is hard.
- Slice with a sharp knife into 14 pieces. Serve 2 pieces as a protein snack.
Notas
Nutrición
Ingredientes y sustituciones
You only need a handful of ingredients for these bars. Here’s how to pick them.
- Harina de almendra – Almond flour provides a soft, cookie-dough-like texture and keeps the recipe gluten-free. It can be swapped with sesame seed flour or oat flour for a nut-free option.
- Proteína en polvo de vainilla – To add up to 10g of protein per serving. The type of protein powder used will impact the dough’s consistency, so adjust almond milk accordingly. I like pea protein powder, but feel free to use what you like.
- Mantequilla de maní – This acts as a binder and adds a rich, nutty flavor. It can be replaced with sunflower seed butter for a nut-free version. Powdered peanut butter can also work but requires less almond milk.
- Leche de almendras – To help bring the dough together and create the right texture. Any milk (soy, coconut, oat) can be used.
- Jarabe de arce – It’s a natural sweetener that enhances flavor. Can be swapped for sugar-free syrup, agave syrup, or coconut nectar.
- Mini Dark Chocolate Chips – They add crunch and a sweet contrast. You can also use chopped nuts or omit them to reduce sugar.
And if you’d like to make the chocolate coating, you need:
- Chips de chocolate amargo – Melted and spread over the bark for a rich, crunchy topping. Sugar-free options can be used to lower sugar content.
- Aceite de Coco – Helps create a smooth chocolate shell. Avocado or light olive oil can be substituted.
How to Make Protein Bark
This recipe is really easy to whip up.
Start by combining the peanut butter and maple syrup.
Add the almond flour, protein powder, and mini chocolate chips.
Combine the batter until it makes a smooth cookie dough.
Transfer the cookie dough to a sheet lined with parchment paper and flatten it.
Melt the coconut oil and chocolate chips in the microwave and spread it on the base.
Freeze the bar for 10-15 minutes before slicing them.
Consejos de Carine
I have a few more tips to make sure you make the best bars.
- Control de textura – If the dough feels too dry, gradually add more almond milk. If too wet, add a bit more flour or protein powder.
- Even Chocolate Layer – Spread the melted chocolate quickly for an even coating before it starts to set.
- Sabores personalizables – Add cinnamon, sea salt, or a dash of espresso powder for a flavor twist.
- Versión sin azúcar – Use sugar-free syrup and chocolate chips to make it low-carb and keto-friendly.
- Portioning Tip – Cut the bark into 14 squares for easy, grab-and-go protein snacks.
Hola Carine,
Can I use honey/ sugar in place of Marple Syrup please?
Absolutely, same amount will work well.
Just made this, it’s amazing. One thing I would say is measure measure measure. My dough was too loose and so when I went to cut after frozen it was a little messy, but none the less I will be making it again.
Gracias!