This 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, Gluten-Free Protein Bars, or Puffed Cereal Protein Bars, and today I wanted to make no-bake bars that are healthier and cheaper than store-bought protein bars.

Ingredients and Substitutions

This paragraph gives you all my tips about picking the right ingredients. For the full recipe with measurements, scroll to the recipe card at the bottom of the post!Go to Full Recipe

You only need a handful of ingredients for these bars. Here’s how to pick them.

Almond Flour – 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.
Vanilla Protein Powder – 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.
Peanut Butter – 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.
Almond Milk – To help bring the dough together and create the right texture. Any milk (soy, coconut, oat) can be used.
Maple Syrup – 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:

Dark Chocolate Chips – Melted and spread over the bark for a rich, crunchy topping. Sugar-free options can be used to lower sugar content.
Coconut Oil – 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.

Mixing the Protein Bark base ingredients.

Add the almond flour, protein powder, and mini chocolate chips.

Mixing Protein Bark dough base in a bowl.

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.

Carine’s Tips

I have a few more tips to make sure you make the best bars.

Texture Control – 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.
Customizable Flavors – Add cinnamon, sea salt, or a dash of espresso powder for a flavor twist.
Sugar-Free Version – 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.

More Bark Recipes

Chocolate Almond Bark

Date Bark

Frozen Yogurt Bark

Dark Chocolate Peppermint Bark

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Protein Bark

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Prep Time: 10

Freezer: 10

Total Time: 20

Course: Dessert, Snack

Cuisine: American

Servings: 7 pieces

Calories: 247.5 kcal

Author: Carine Claudepierre

Ingredients

US Customary – Metric

▢ ½ cup Almond Flour - (note 1)
▢ ½ cup Vanilla Protein Powder - (note 2)
▢ ¼ cup Peanut Butter - (note 3)
▢ 8-10 teaspoons Almond Milk - (note 4)
▢ ¼ cup Maple Syrup - (note 5)
▢ 3 tablespoons Mini Dark Chocolate Chips - (note 6)

Topping

▢ ¼ cup Dark Chocolate Chips
▢ 1 teaspoon Coconut Oil - (note 7)

Instructions

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.

Notes

Note 1: Sesame seed flour or oat flour works as a nut-free alternative. Oat flour is way more liquid absorbent and you will need more almond milk to form the dough.

Note 2: I am using vanilla pea protein powder from NuZest it has 3 ingredients, no additives or artificial sweeteners. Any protein powder should work but the amount of almond milk will differ based on the protein powder you choose.

Note 3: You can swap for sunflower seed butter for a nut-free option. If using powdered peanut butter, you will need less almond milk or the bark will be too wet.

Note 4: Any milk can be used.

Note 5: Any liquid sweetener works like agave syrup or coconut nectar.

Note 6: You can swap for chopped nuts or skip to cut down the calories and sugar.

Note 7: Any oil works like avocado oil or light olive oil.

Storage: Store the bar in a sealed container in the fridge for up to 7 days or freeze for up to 1 month in an airtight container. Thaw the day before in the fridge.

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Nutrition

Protein Bark (15-Minute Prep, 10g Protein)