Copycat Perfect Protein Bars
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Simple, protein rich, gluten free, and refined sugar free homemade copycat Perfect protein bars! In dark chocolate peanut butter, sea salted caramel, and fudge brownie!
If you’re looking for a clean ingredient vegan vanilla protein powder check out Ora Organic and save 30% off with code COLLEEN.
Otherwise, I love the french vanilla and chocolate flavors flavor from Just Ingredients! Grass fed whey with no added gums, fillers, or artificial flavors. Save site wide with code colleenF10.
Why You’ll Love These Copycat Perfect Protein Bars
- They’re completely no bake
- Each flavor takes just minutes to make
- They have that melt-in-your-mouth cookie dough texture
- They’re gluten free, refined sugar free, and can be made completely dairy free, too!
Serves: 18
Ingredients
Dark Chocolate Peanut Butter
- 1/2 cup Creamy Peanut Butter
- 6 Tbsp Vanilla Protein Powder
- 3 Tbsp Almond Flour
- 3 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/3 cup Mini Chocolate Chips, Semi-Sweet
- 1 pinch Kosher Flake Salt – Primal Palate
Fudge Brownie
- 1/2 cup Chocolate Hazelnut Spread, *
- 6 Tbsp Chocolate Protein Powder
- 3 Tbsp Almond Flour
- 1 Tbsp Cacao Powder, Raw
- 3 Tbsp Medjool Date Syrup
- 1/3 cup Mini Chocolate Chips, Semi-Sweet
Sea Salt Caramel
- 1/2 cup Cashew Butter
- 6 Tbsp Vanilla Protein Powder
- 3 Tbsp Almond Flour
- 3 Tbsp Honey
- 1 tsp Vanilla Extract
- 3 whole Medjool Dates
Caramel drizzle
Process
- For peanut butter chocolate chip & fudge brownie flavors, combine dough ingredients together until smooth (if your nut butter is NOT drippy like a fresh jar then omit the coconut flour)
- Fold in mini dark chocolate chips, reserving some for topping, and sprinkle with flakey sea salt
- Press into a loaf tin lined with parchment paper, and refrigerate an hour, then slice and enjoy
- For the caramel flavor- combine dough ingredients together
- Finely chop a few Medjool dates and fold into the dough
- Press into loaf tin lined with parchment paper and refrigerate an hour
- Make caramel by whisking ingredients together until thick but still drippy (depends on the consistency of your nut butter, add more as needed)
- Slice caramel bars, then drizzle with caramel sauce. Referigate another 10 minutes until caramel is firm
Variations for Dietary Preferences
- Can sub peanut butter for almond butter for an almond butter chocolate chip flavor
- To make fully vegan use a plant based protein powder and pure maple syrup in place of honey. Also be sure to use dark chocolate instead of milk chocolate
- Can use sunbutter or vanilla oat butter in place of cashew butter
- If you don’t have hazelnut butter on hand you can use almond butter
More Copycat Perfect Protein Bars You’ll love!
Notes
Each flavor yields ~6 bars. Feel free to slice smaller
If you give them a try be sure to leave a comment below and let me know your thoughts! Or tag me on social medias so I can see your version!
Ingredients
Dark Chocolate Peanut Butter
- 1/2 cup Creamy Peanut Butter
- 6 Tbsp Vanilla Protein Powder
- 3 Tbsp Almond Flour
- 3 Tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Extract
- 1/3 cup Mini Chocolate Chips Semi-Sweet
- 1 pinch Kosher Flake Salt – Primal Palate
Fudge Brownie
- 1/2 cup Chocolate Hazelnut Spread *
- 6 Tbsp Chocolate Protein Powder
- 3 Tbsp Almond Flour
- 1 Tbsp Cacao Powder Raw
- 3 Tbsp Medjool Date Syrup
- 1/3 cup Mini Chocolate Chips Semi-Sweet
Sea Salt Caramel
- 1/2 cup Cashew Butter
- 6 Tbsp Vanilla Protein Powder
- 3 Tbsp Almond Flour
- 3 Tbsp Honey
- 1 tsp Vanilla Extract
- 3 whole Medjool Dates
Caramel Drizzle
- 1 Tbsp Coconut Oil Melted
- 1 Tbsp Pure Maple Syrup
- 2 – 3 Tbsp Creamy Peanut Butter
Instructions
- For peanut butter chocolate chip & fudge brownie flavors, combine dough ingredients together until smooth (if your nut butter is NOT drippy like a fresh jar then omit the coconut flour)
- Fold in mini dark chocolate chips, reserving some for topping, and sprinkle with flakey sea salt
- Press into a loaf tin lined with parchment paper, and refrigerate an hour, then slice and enjoy
- For the caramel flavor- combine dough ingredients together
- Finely chop a few Medjool dates and fold into the dough
- Press into loaf tin lined with parchment paper and refrigerate an hour
- Make caramel by whisking ingredients together until thick but still drippy (depends on the consistency of your nut butter, add more as needed)
- Slice caramel bars, then drizzle with caramel sauce. Referigate another 10 minutes until caramel is firm
Video
Notes
Each flavor yields ~6 bars. Feel free to slice smaller.