Grain-free No Bake Chocolate Chip Protein Bars

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Grain-free No Bake Chocolate Chip Protein Bars

Grain-free No Bake Chocolate Chip Protein Bars

As I go deeper into learning about nutrition and food, while in school to become a Nutritional Therapist, at times feeding my husband reminds me a lot of what my friends who are mothers, go through with their children. Don’t get me wrong, my husband is no man-child, he can take care of himself, he’ll cook when I am not around, he eats his veggies and he can grill like it’s no one’s business – clearly my hubby is > a toddler. But, the man loves his sweets. If he had it his way he would eat a doughnut or a slice of cake for breakfast every single day, he will however on the average day simply settle for toast with jelly or a bowl of cereal.  Of course, no matter what is selected this would all be accompanied by the largest cup of coffee. Ever. Sigh.

Recently I have been working with him not to change his diet in some drastic way, I don’t need him resenting me and my schooling, but more to understand how starting his day in this manner definitely contributes to, if not exclusively causes, those mid-day crashes he was constantly struggling with and not only that, how it also leads to additional cravings and the need and urge for more sugar and carbs to be satiated. The vicious, never-ending, sugar-burning cycle.

Grain-free No Bake Chocolate Chip Protein Bars

I’ve managed to get him to include more protein and fat in his breakfasts, he’s enjoying eggs and various high-quality meats in the morning, like locally sourced pasture-raised bacon, etc and rather than regular ol’ refined breads, he now enjoys sprouted grain breads instead! He’s dropped the cereals, the doughnuts and the other sweets – those are now relegated just for special occasions. I honestly never thought I would see the day.  He’s been doing this for several months now and the changes have been drastic. His mid-day energy crashes and his constant cravings have obviously subsided and of course, in true man form, he’s dropped some serious lbs and his belly has shrunk in the meantime. Just like that, without any hardcore work.

That said, there are still the occasional the mornings he is looking for something sweet and far be it from me to deny my man so totally that he resents me. So I get creative. These simple no-bake bars contain healthy fats and proteins, we’ve got fiber and essential fatty acids all while still bringing a little something sweet. While it’s an entire topic on it’s own, the importance of fat and the dangers of sugar, are astounding. I won’t bore you with all the details in this recipe post. But, I will share this incredible article I just read the other day. It’s a long read but I urge you to take the time to check it out: The Sugar Conspiracy. Long story short, don’t fear the butter but be terrified of the sugar!

Grain-free No Bake Chocolate Chip Protein Bars

In the meantime, try out these Grain-free No Bake Chocolate Chip Protein Bars. Choose your fat, it can be quality grass-fed butter, coconut oil, ghee or almond butter, for the protein, while your run of the mill whey protein would work on a basic level, I highly recommend opting for Vital Proteins Collagen Peptides – one of my most favorite additions to my daily healing diet. Great for your skin, hair and nails, it’s also a wonderful addition to any gut healing protocol and it’s even great for joint health and so much more! You can read more here about the benefits of Collagen Peptides.

Use coupon code VPA-9582-180VX-EDIM for 10% OFF + FREE Shipping on any Vital Proteins purchase

Grain-free No Bake Chocolate Chip Protein Bars

These chewy, decadent bars are an amazing way to start a day with just a little something sweet, without compromising the rest of your day. They make for an incredible post-workout or post-yoga refuel and they are perfect on-the-go! If you cut into 8 bars, these contain about 13 grams of proteins just from the collagen peptides alone!! Plus of course the almonds and flaxseeds bring some protein, too, around another 6 to 8 grams of protein, per bar. This means each bar contains a minimum of around 19 grams of protein (when cut into 8 bars). The flaxseed meal also bring some of those healthy and much-needed omega-3 fatty acids (which you are also getting from the butter, too), plus both soluble and insoluble fiber. If you opt for good grass-fed butter, you are getting a great source of easily absorbed vitamin A plus the other fat soluble vitamins D, E & K. Butter also provides appreciable amounts of short- and medium-chain fatty acids, which support immune function, boost metabolism and have anti-microbial properties; that is, they fight against pathogenic microorganisms in the intestinal tract. (Read more about why Butter is Better, here)

[print_this]Grain-free No Bake Chocolate Chip Protein Bars {gluten-free, paleo-friendly}
8-16 bars, quantity depends on how you cut them

  • 2 cups blanched almond flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dark chocolate chips
  • 1/2 cup Vital Proteins Collagen Peptides*
  • 1/4 cup flaxseed meal
  • 1 tablespoon vanilla extract
  • 1/4 cup raw honey (or maple syrup)
  • 1/4 cup grass-fed unsalted butter, coconut oil, ghee or almond butter; softened but not melted

Line a 8″ x 8″ square pan with parchment paper. I like to use two pieces going in opposite directions, so I can lift the bars right up and out of the pan when it’s time to cut.

Add all of the ingredients to a large mixing bowl. Mix together until well combined. I find it easiest to just get my hands in there, to mash it all up. The mixture should hold together when formed into a ball.

Press the mixture evenly into the parchment lined pan. Cover with a piece of parchment paper. Place into the fridge for 4 hours or until firm. Lift out of the pan and cut into bars or squares. Store the bars in the refrigerator in an airtight container.

 

Recipe Notes: You could also use whey protein powder, in place of the collagen peptides [/print_this]

34 Responses

  1. my boyfriend sounds ALOT like your husband..he loves all things sweets in the morning. i have never tried collagen peptides..how does it tastE?

  2. Love these babies! Totally obsessed with the ingredients. And yay for you two working together to live and feel better. So inspiring.

  3. Heather says:

    We have a coconut allergy. Any thoughts on a substitute for the shredded coconut?

    • Beth @ Tasty Yummies says:

      I would add in a little more almond flour and/or a small amount more of the ground flaxseed to account for some of the absorbency of the coconut.

  4. Jay Gresen says:

    I’ve never heard of the collagen peptides before ( only in skin care)
    Is this safe for kids/teens? I am trying to come up with a healthy protein bar for them. TIA

  5. Jessie says:

    Hi, these look great! I am a runner and always looking for ways to get more protein in my diet. I’m not a big fan of coconut, is there something I could use to replace the shredded coconut in this recipe? Maybe it doesn’t add much flavor and I won’t be able to tell that much? Thanks in advance for your response. I can’t wait to try this!

    • Beth @ Tasty Yummies says:

      I personally find that you don’t taste the coconut here at all, but you could always add a little more almond meal to replace it? I haven’t tried it any way but with the coconut so I am not sure if that would work.

  6. Lourdes says:

    Hi!
    is collagen hydrolysate ( green bottle)something same or similar to the collagen you use in your recipe?

  7. Dawna says:

    Could I swap the peptides for powdered collagen?

  8. Melissa says:

    If I wanted to sub granulated Erythritol for the honey, what would I do to compensate for the loss of liquid? More butter?

  9. Shelley says:

    Would there be any noticeable difference if unblanched almond flour is used? I accidentally purchased unblanched and have a few pounds left. I’d really like to use it up before I buy more…

  10. Monica says:

    What would be a good dairy, soy and gluten free substitute for the protein powder? Thanks

  11. Dawna says:

    Can I use the collagen protein powder instead of peptides?

  12. Sonali says:

    I can finish them all in one go 😀

    Golden Rim

  13. Sarah says:

    Hi, I made these today and they are so yummy! Only problem is they don’t look like yours and are very crumbly. Did yours crumble easily? What can I add to them next time so they don’t fall apart so easily?

    • Beth @ Tasty Yummies says:

      Sarah, what type of fat did you use? Almond butter I am guessing? It seems that lends itself to more crumbly results than the coconut oil or butter, depending on the consistency of the nut butter and how oily it is.

  14. Andrea says:

    These are delicious but mine didn’t form as well as yours did- should I add more honey or almond butter (I used AB instead of Ghee). Thank you- they are delicious!

    • Beth @ Tasty Yummies says:

      Hey Andrea, I am going to repeat a reply I just left for another similar comment.
      Hmm, OK, so I find that when I make this with the nut butters, they can vary a bit each time I make them. I think it depends on the oil content of the nut butter, some are more oily then others. Maybe next time try adding just a small amount of liquid (coconut oil, butter, honey, maybe even just a little water). The thing about coconut oil and butter is that when cold, those fats solidify a bit so they bind and then firm up, the nut butter acts a bit differently as it doesn’t firm up when cold. Hope that helps a little. Sorry they were crumbly for you.

  15. Jean says:

    I am allergic to almonds. What other type of flour could I use?

    • Beth @ Tasty Yummies says:

      Sorry Jean, I have only tested this recipe with almond flour, outside of another nut flour, you would have to experiment a bit. Coconut flour won’t respond the same way, as it is much more absorbent and regular grain-containing flours don’t have the same fat content so they would be totally different. You could try sunflower seed flour.

  16. Torie says:

    These sound delicious, but my kids are allergic to nuts. Are there alternatives that can be used? We are new to wheat-free eating, since we just discovered one of my kids has a wheat allergy.

    • Beth @ Tasty Yummies says:

      I have only tested this recipe with almond flour, outside of another nut flour, you would have to experiment a bit. Coconut flour won’t respond the same way, as it is much more absorbent and regular grain-containing flours don’t have the same fat content so they would be totally different. You could try sunflower seed flour.

  17. Kurt says:

    Looks like a good recipe. Thanks!

    I don’t know which chocolate chips you typically use, but my wife and I use Lily’s baking chips ( see http://lilyssweets.com/baking-chips/ ). They’re gluten free, vegan, and have no added sugar, being mildly sweetened with stevia and erythritol (natural sweeteners). The same company also makes sugar-free chocolate bars.

  18. Tracey says:

    Hi Beth, I too love these bars! But I had the same problem as Sarah did, they are very crumbly. What’s the secret that holds them together? Thanks!

    • Beth @ Tasty Yummies says:

      What type of almond flour did you use? Did you opt for butter or coconut oil? I would love to help remedy this.

      • Tracey says:

        Thanks Beth!! I used Wellbee’s blanched almond flour. And I opted for almond butter (home-made). Thoughts?

        • Beth @ Tasty Yummies says:

          Hmm, OK, so I find that when I make this with the nut butters, they can vary a bit each time I make them. I think it depends on the oil content of the nut butter, some are more oily then others. Maybe next time try adding just a small amount of liquid (coconut oil, butter, honey, maybe even just a little water). The thing about coconut oil and butter is that when cold, those fats solidify a bit so they bind and then firm up, the nut butter acts a bit differently as it doesn’t firm up when cold. Hope that helps a little. Sorry they were crumbly for you.

          • Tracey says:

            I’ll try that! (Should I not use the almond butter at all, and just try the coconut oil or butter?)

          • Beth @ Tasty Yummies says:

            I personally think that these are best with the coconut oil or butter, butter being my number 1 choice, but I also LOVE butter and want to eat it always, so I may just have a problem. haha.
            It sounds like the almond butter results in crumbly bars for a few of you, so maybe I need to tweak the recipe a bit for when nut butter is used. Hope all of that helps.

          • Tracey says:

            I will definitely try the butter! 🙂 I use clarified butter most of the time, so hopefully this will work just as well. Thanks so much for your help Beth!!

  19. Audrey says:

    Can I use protein powder instead of collagen? Also, how long can these bars be left unrefrigerated?

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