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3 Layer Chocolate Mint Protein Bars (No Bake)

A rich, no bake protein bar made with a fudgy chocolate base, a creamy mint protein centre, and a smooth dark chocolate topping. Naturally sweetened, easy to prep, and perfect for meal prep, post-workout snacks, or a healthy mint-chocolate treat. 🌿 💚
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword 3 layer chocolate mint protein bars no bake, chocolate mint protein bar recipe, chocolate mint protein bar slice, chocolate mint protein bars, clean eating dessert or snack
Servings 8

Ingredients

Chocolate Protein Base

  • 1 cup almond flour
  • 1/4 cup chocolate protein powder
  • 2 tablespoons cocoa powder
  • 1/4 cup natural peanut butter or almond butter
  • 3 tablespoons honey or maple syrup
  • 2-3 tablespoons almond milk (as needed)

Mint Protein Layer

  • 3/4 cup thick Greek-style yogurt or coconut yogurt
  • 2 tablespoons vanilla or unflavoured protein powder
  • 2 tablespoons honey or maple syrup
  • 1/2 teaspoon peppermint extract
  • 1-2 drops natural green food colouring (optional)

Chocolate Topping

  • 1/2 cup dark chocolate chips
  • 1 teaspoon coconut oil

Instructions

  • Line a 7 x 5-inch loaf pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.  

Chocolate Protein Base

  • In a bowl, mix almond flour, chocolate protein powder, and cocoa powder. Add nut butter, honey and almond milk. Stir until a thick, fudgy dough forms. Press evenly into the base of the pan. Place in the freezer while you prepare the next layer.

Mint Protein Layer

  • In a separate bowl, whisk together yogurt, protein powder, honey, peppermint extract, and food colouring if using. Spread evenly over the chilled chocolate base. Return to the freezer for 20–30 minutes, or until firm.

Chocolate Topping

  • Place chocolate chips and coconut oil in small dish and microwave with 20 second bursts stirring between each one until melted and smooth.
    Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.
    Once melted, pour over the mint layer and gently tilt the pan to coat evenly. Chill in the fridge for 1–2 hours until fully set.
    Once firm, remove from the pan and slice into 8-10 bars. Store in an airtight container in the fridge for up to 1 week or freezer for up to 3 months.
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