Description
A quick, no-bake protein bar you can make in under an hour. These bars combine protein powder, coconut flour, creamy peanut butter, and strained Greek yogurt into a firm, sliceable dough that you chill, cut, and optionally dunk in chocolate.
Ingredients
Scale
- ½ cup vanilla protein powder
- ¼ cup coconut flour
- 3 tablespoons granulated sweetener (monk fruit, erythritol, or regular sugar)
- ¼ cup smooth peanut butter (about 64 g)
- 6 tablespoons fat-free Greek yogurt (about 100 g), well strained
Optional coating
- ½ cup chocolate chips, melted for dipping
Instructions
- In a medium bowl, combine the protein powder, coconut flour, and your chosen sweetener. Stir until evenly distributed.
- Add the peanut butter and the drained Greek yogurt. Use clean hands or a sturdy spatula to mix and knead everything together until the mixture becomes a cohesive dough. Adjust texture as needed: if it’s too loose, add a little more coconut flour, a teaspoon at a time; if it’s too stiff, add a small splash (1 tsp) of yogurt.
- Shape the dough into a compact rectangular block on a sheet of plastic wrap or in a parchment-lined small pan. Wrap tightly (or cover) and place in the freezer for at least 30 minutes so the dough firms up.
- Unwrap and slice into six equal bars with a sharp knife. Keep the bars frozen while you prepare the chocolate to prevent soggy handling.
- Melt chocolate chips in short bursts in the microwave (20 seconds), stirring between bursts until smooth. For a thinner, shinier coating, stir in 1–2 teaspoons of coconut oil.
- Dip each chilled bar into the melted chocolate or spoon the chocolate over the bars on parchment. Let excess drip off, then set the coated bars back onto the parchment. Chill briefly so the chocolate sets.
- Let the coating harden completely before storing or serving.
Notes
- Key tips
- Strain your Greek yogurt well — excess water weakens the dough.
- Add coconut flour slowly; it soaks liquid quickly.
- Freeze before coating to make dipping clean and easy.
- Use a protein powder you like; texture varies by brand (whey may get slightly gummy).
- Notes & swaps
- Protein powder: I used a vanilla plant-based powder, but whey or other blends will work (expect minor texture changes). Collagen peptides won’t behave the same.
- Sweetener: For low-carb bars use monk fruit or erythritol; convert stevia per package instructions.
- Vegan option: Substitute strained coconut or almond yogurt and a plant-based protein powder. Add yogurt 1 Tbsp at a time since dairy-free yogurts tend to be runnier.
- Serving & storage: Refrigerate up to 5–7 days or freeze in a single layer for months. Thaw in the fridge.
- Bold tip: Work cold and measure slowly — tiny adjustments make a big difference with coconut flour. FYI, these bars hold up great in lunchboxes and are easy to double for batch prep. Enjoy!
Nutrition
- Calories: 191kcal
- Sugar: 2g
- Sodium: 97mg
- Fat: 9g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 19mg