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Chocolate Seeded Protein Slice Bars

A rich, no-bake chocolate snack packed with protein and crunchy seeds. They hit the spot for something sweet without an excess spike in blood sugar levels. Easy to make and perfect for meal prep, these chewy bars deliver a satisfying blend of texture and flavour - ideal for healthy snacking, lunch boxes or a nourishing dessert. 🍫🌱
Course Breakfast, Dessert, Lunch, Snack
Cuisine Healthy Clean Eating
Keyword chocolate seed protein bars, chocolate seeded protein slice bars, chocolate topped seed protein bars, clean eating breakfast, clean eating dessert or snack, no bake seed protein slice bars, seeded protein bars no bake
Servings 8

Ingredients

Chocolate Protein Base

  • 1 cup almond flour
  • 1/3 cup chocolate protein powder
  • 2 tablespoons cocoa powder
  • 2 tablespoons hemp or chia seeds
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons sunflower seeds
  • 1/3 cup natural peanut butter or almond butter
  • 1/4 cup maple syrup or honey
  • 2-4 tablespoons almond milk (as needed)
  • 1 teaspoon vanilla extract
  • Pinch sea salt

Chocolate Topping

  • 3/4 cup chocolate chips
  • 1 tablespoon 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.
    In a medium bowl, combine almond flour, chocolate protein powder, cocoa powder, hemp seeds, pumpkin seeds, sunflower seed, and sea salt. Stir until evenly mixed.
    Add the nut butter, maple syrup, vanilla extract, and almond milk. Mix until a thick dough forms. The mixture should be slightly sticky but firm enough to press - add more milk a tablespoon at a time if needed.
    Press the mixture into the prepared tin, smoothing the top with the back of a spoon. Place in the fridge or freezer while preparing the topping.

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 base and spread evenly.
    Chill in the fridge for 1–2 hours until firm. Lift out using the baking paper and slice into 8-10 bars or more smaller squares.
    Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.
    Tips & Variations
    Swap almond flour for oat flour for a nut-free option (use seed butter instead of nut butter).
    Add shredded coconut for extra texture.
    Sprinkle extra seeds over the chocolate topping before it sets for a decorative finish.
    Prefer a softer texture? Add 1 tablespoon coconut oil to the base mixture.     
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