- Popular collections
- Everyday cooking
When I'm on the go, I want to grab something that is packed with nutrition, not too sweet and plenty tasty. I've made this power bar recipe a bunch of times now and my taste testers (that would be my husband who is a very direct and rather stringent critic) have given it their official seal of approval (that would be eating an entire tray in two days flat).
Colorado, United States
4 people made this
- 300g almonds (raw)
- 60g flax meal (flax seeds ground in a blender)
- 50g desiccated coconut
- 125g unsalted almond butter (roasted tastes better)
- ½ teaspoon celtic sea salt
- ½ cup coconut oil
- 1 tablespoon agave nectar
- 1 tablespoon vanilla extract
- 150g dark chocolate 73% (optional)
MethodPrep:20min ›Cook:30min ›Ready in:50min
- Place almonds, flax meal, coconut, almond butter and salt in a food processor. Pulse briefly, about 10 seconds.
- In a small sauce pan, melt coconut oil over very low heat,
- Remove coconut oil from hob, stir agave and vanilla into oil.
- Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
- Press mixture into an 20cm (8 in) glass baking dish. Chill in refrigerator for 1 hour, until mixture hardens.
- In a small saucepan, melt chocolate over very low heat, stirring continuously. Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.
- Remove from refrigerator, cut into bars and serve.
Reviews & ratingsAverage global rating:(0)
Reviews in English (1)
Standing at the doorway I dug right in and handed one to Smudge.
I was immediately impressed with the precision of my neighbor’s square cutting skills. How’d he get them so aligned, so straight, and his cuts so clean? Judging by the his clutter-free garage, I have a feeling that’s just the way he rolls.
Smudge couldn’t tell me if she liked them or not because her mouth was delightfully full. I took that as a good sign.
After just one bite, I knew I needed the recipe to share. I immediately asked for it. He obliged. Some neighbors might forget about that request. Not him. In 5 minutes he was back at my door with a copy in hand.
See, it pays to be neighborly.
Different Kinds of Power Balls
The basic ingredients for power balls recipes are likely items you already have in your pantry now!
But what if you need to make these recipes for protein balls nut free, or vegan? This section will show you how to tailor the recipes for protein balls to your own dietary needs.
The basic ingredients for a power balls recipe are as follows:
All of these no bake energy balls ingredients are easy to change for dietary restrictions.
In the next sections you will learn how to make protein balls with different types of nut butters, power balls with dates, energy balls with added protein powder, and energy balls vegan.
Below you will learn how to make energy balls with different ingredients, tailored for your own dietary needs.
Replacing the oats
I have finally successfully replaced the oats in this recipe, and every other oat-filled recipe on this blog (and in my cookbooks!). You can read all about how to substitute oats in the gluten free baking, and finally make this grain-free!
The TLDR version for this recipe is that you use wide, flat coconut chips. Since this recipe is no bake, the coconut chips take up a similar amount of space to the oats.
If you’re looking for a bite-sized version, try my no-bake peanut butter energy bites. They don’t have protein powder at all, and there’s no food processor involved.
You do have to roll all those little bites, though. :) There’s a grain-free version, too!
Chocolate Protein Power Bars
- Author: Audrey @ Unconventional Baker
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 6 - 7 bars
- Category: Bars
- Method: No-Bake
- Cuisine: Dessert
A soft, chewy chocolate vegan power bar recipe full of protein without using nuts.
- 2 cups gf quick oats*
- 8 soft medjool dates, pitted
- ¼ cup water
- 3½ tbsp chocolate protein powder (I used About Time – 1 chocolate packet)
- 2 tbsp maple syrup (or agave)
- 1 tsp pure vanilla extract
- ½ tsp almond extract (can use orange extract or peppermint as well)
- ¼ tsp salt
- 1¼ cups melting dark chocolate of your choice (or make a homemade version)
- ¼ tsp almond extract (or another extract of choice — same as used in filling)
- tiny dash of salt
- Optional: 1 tbsp coconut oil or cacao butter, liquefied (helps with easier coating)
- Process all filling ingredients in a food processor until the mixture begins to form a ball (stop periodically to scrape down sides as needed). Transfer this mixture into a small parchment-lined rectangular tupperware container or dish of your choice (I used a 3 x 5″, but anything of a similar size will do). Press down into a flat even block. Then cover with a sheet of parchment paper and press down more, smoothing out the surface (can use a flat-bottomed object to help you). Freeze for a few hours until firm. Place a small metal tray covered with parchment paper into the freezer as well to chill a while.
- When ready to coat, melt your chocolate in a bowl. Stir in the additional coating ingredients. Set aside. Have your toppings handy and the chilled tray lined with parchment paper to set the final product on.
- Remove the filling from the freezer. Transfer the set filling block onto a cutting board. Trim off any uneven edges and cut into 6 squares. Dunk each bar in the melted chocolate to coat, wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Set on the chilled lined metal tray to set. Repeat with remaining pieces. (I gather up the scraps I trimmed off and turn them into additional bars at the end as well — just rough shape them with your hands and dip in the chocolate as with the other squares.)
- Drizzle with a bit of the remaining chocolate if you like. Sprinkle with any toppings if using (have to work fast to so the chocolate doesn’t set before the toppings go on). Place in the fridge or freezer for 20 mins more to set. Enjoy! Keep leftovers refrigerated.
*You can try almond or sunflower seed flour + 2 tbsp coconut oil in place of oats if you prefer. Or instead of the coconut oil, increase the number of dates. I have not tried this combo in this recipe, but just going based on previous recipes I’ve made.
Did you make this recipe?
Disclaimer: this post has been sponsored by About Time protein powders. And contains affiliate links to the type of rose buds I used in this recipe.
- Nonstick cooking spray
- ⅔ cup rolled oats
- 3 tablespoons chopped walnuts
- 1 egg white
- 3 tablespoons packed brown sugar or brown sugar substitute blend equivalent to 3 tablespoons brown sugar (see Tip)
- 3 tablespoons peanut butter
- 2 tablespoons honey
- ½ teaspoon vanilla
- Dash salt
- 3 tablespoons flaxseed meal
- 2 tablespoons white whole-wheat flour or all-purpose flour
- 2 tablespoons semisweet chocolate pieces
Preheat oven to 300 degrees F. Line a 9x5x3-inch loaf pan with foil, extending foil over the edges of the pan. Lightly coat foil with cooking spray set aside. On a baking sheet, spread oats and walnuts in an even layer. Bake for 10 to 15 minutes or until oats and walnuts are toasted and aromatic, stirring occasionally. Cool oats and walnuts.
Increase oven temperature to 350 degrees F. In a medium bowl, stir together egg white, brown sugar, peanut butter, honey, vanilla, and salt. Stir in toasted oats, walnuts, flaxseed meal, flour, and chocolate pieces, stirring until combined.
Spread mixture into prepared loaf pan. Bake for 20 to 25 minutes or until firm in the center and light brown. Using the edges of the foil, lift the uncut bars out of the pan. While still warm, use a sharp knife to cut crosswise into 1-1/2-inch-wide bars. Let cool completely. Store in an airtight container.
Number of Servings: 6//Serving Size: 1.0 bar//Nutrition Facts (per serving) : 235 cal., 10 g total fat (2 g sat. fat), 0 mg chol., 73 mg sodium, 32 g carb., 4 g fiber, 16 g sugar, 7 g pro.//Daily Values: 0% vit. A, 0% vit. C, 3% calcium, 9% iron//Exchanges: 2 Starch, 1.5 Fat//Carb Choice: 2//Recipe ID: R165444//Usage Id: 8300215dev//Publication: Diabetic Living (www.recipe.com)//URL: http://Diabetic Living (www.recipe.com)/chocolate-chip-power-bars/
Tip: If using a sugar substitute, we recommend Splenda(R) Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 3 tablespoons brown sugar. Per serving with substitute: same as below, except 224 cal., 71 mg sodium, 28 g carb.
- 2 1/3 Cups crisp brown rice cereal
- 1/2 Cup quick-cooking rolled oats
- 1/4 Cup finely chopped dried cranberries or cherries
- 1/3 Cup natural, unsweetened nut or seed butter
- 1/3 Cup organic light corn syrup
- 1/4 Cup lightly packed, all-natural sweetened vanilla protein powder
- 2 Teaspoons finely grated orange zest
- 1/8 Teaspoon fine sea salt
- 1/3 Cup semisweet white chocolate chips
- 2 Teaspoons coconut oil
Almond Power Bars
- 2 cups almonds (raw or crispy nuts)
- ½ cup flax meal (flax seedsground in a blender)
- ½ cup shredded coconut(use the code STEWARDSHIP for 10% off at that site!)(unsweetened)
- ½ cup unsalted almond butter (like peanut butter, made from almonds instead)
- ½ teaspoon salt (Use the code kitchenstewardship for 15 % off of your first purchase)
- ½ cup coconut oil(use the code STEWARDSHIP for 10% off at that site!)(unrefined is best could probably sub butter here)
- 1 – 2 Tbs honey
- 1 Tbs maple syrup
- 2 – 3 teaspoons homemade vanilla extract (or at least real)
- a few squares dark chocolate, less than half a bar needed for thin layer (optional)
- Place almonds, flax meal, shredded coconut(use the code STEWARDSHIP for 10% off at that site!), almond butter and salt in a food processor
- Pulse briefly, about 10 seconds
- In a small sauce pan, melt coconut oil over very low heat,
- Remove coconut oil from stove, stir sweeteners and vanilla into oil
- Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste
- Press mixture into an 8 x 8 glass baking dish
- Chill in refrigerator for 1 hour, until mixture hardens
- In a small saucepan, melt chocolate over very low heat, stirring continuously
- Spread melted chocolate over bars return to refrigerator for 30 minutes, until chocolate hardens
- Remove from refrigerator, cut into bars and serve
- Makes 20 bars
Did you make this recipe?
Need a little help getting healthy food on the table every day? Real Plans takes the stress out of meal planning and puts the nourishing food BACK on your table. There’s a plan for every diet type, including GAPS, Paleo, AIP, Whole30, vegetarian and more! You remain totally in control: use your own recipes, accept theirs, and teach the system what your family likes…Check out how powerful it is here!
Cherry Power Bar
Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.
We like 18 Rabbits’ Funky Figs and Cherry bars, but we knew that we could make them better. We definitely knew we could give them a better name. Enter the Cherry Power Bar. It beats up on wussy energy bars with its tartness and light sweetness, but it’s no bully: It’s got nice chewiness. Plus with all that wheat germ and flax seed, as well as oats and nuts, it’ll power you through your morning or provide a pick-me-up in the afternoon.
What to buy: Wheat germ and flax seed meal are available at many health food and grocery stores.
Nutritional information: Serving Size 1 Bar (1.9 oz/56g), Calories 225, Total Fat 9.1g, Saturated Fat 2.1g, Trans Fat 0g, Cholesterol 3.1mg, Sodium 74mg, Total Carb 42.9g, Fiber 5.1g, Sugars 16.5g, Protein 5.1g. (Nutritional information was calculated via SparkRecipes’ Recipe Calculator.)
This recipe was featured as part of our Superpower Energy Bars for School Days and Work Days project.