Chocolate Raspberry Protein Bars
No bake healthy chocolate raspberry protein bars are a quick and easy snack! Easily customizable for keto and paleo diets. Made with real food ingredients and no added sugar. The perfect low calorie protein snack.
Servings 6
Ingredients
Bar Base Layer
- 1/2 cup cream cheese, softened to room temperature
- 1/2 cup raspberries, fresh or frozen, pureed or mashed with a fork
- 1/4 cup protein or collagen peptides powder
- 1/4 cup almond or oat flour (oats blended to a flour)
- 1/4 cup honey or maple syrup
- 2 tablespoons any milk
Cream Cheese Layer
- 1/2 cup cream cheese, softened to room temperature
- 2 tablespoons honey or maple syrup
- 1 teaspoon vanilla extract
Chocolate Coating
- 1 cup chocolate chips
- 1 tablespoon coconut oil
Instructions
Bar Base Layer
- In a bowl, mix the cream cheese, protein powder, almond flour and honey together. Add in the raspberry puree and the milk, using a spoon or your hands to knead and get the dough to combine together.Add more almond flour if the dough is too soft, add more of milk or water (a teaspoon at a time) if the dough is too thick. The final dough should be firm, but soft enough that you can roll the dough into a ball without it falling apart.Shape the protein dough into a rectangular mound, then wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.
Cream Cheese Layer
- In a small bowl, mix cream cheese with honey and vanilla extract until well combined.Spread the cream cheese mixture over the protein bar mound, then slice into 6 bars or more smaller squares. Keep the bars in the freezer until the next step.
Chocolate Coating
- 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 use two forks to hold each protein bar and one by one, dip into the melted chocolate. Roll around until fully coated, then place back on a parchment lined tray or dish.Or hold each one with a fork over the melted chocolate and spoon it over letting the excess drip back into the bowl. Drizzle with more chocolate if desired. Let the chocolate set before servingStore in the fridge for up to 1 week or freezer for up to 3 months.