What do I do if my dough is too dry or too wet?

The mixture's ideal consistency should be like cookie dough. If it's too dry, add a bit more drippy almond butter. If it's too wet, add some more flaxseed meal.

Can I use a different type of pan?

You can use any size pan you like for these no-bake protein bars. However, the size of the pan will affect the bars' thickness, yield and possibly the chill time. For instance, a smaller pan like a loaf pan will create thicker bars and may require a longer chill time, while a larger pan such as a 9x13 inch baking dish will create a thinner bar than the ones I made which are about 3/4 inch thick.

Can I omit the chocolate coating?

Yes, you can omit it completely, use just a drizzle across the top, or replace it with a different topping of your choice.

How do I make these protein bars firmer?

These are meant to be a softer textured protein bar especially when compared with a crunchy granola bar. To get them a bit firmer, I suggest thawing them from frozen at room temperature for an hour or so before consuming.

Best Gluten Free Dairy Free Protein Bars Recipe • Heal Me Delicious

Description

These are the Best Gluten-Free Dairy-Free Protein Bars! They’re soft and fluffy, packed with fiber and protein, and topped with a smooth chocolate coating. These homemade, no-bake paleo protein bars are vegan- and modified AIP-friendly. They’re the perfect grab-and-go snack or wholesome treat!

Ingredients

Units Scale

1.5 cups almond butter** or other nut butter
3-4 TBSP maple syrup***
2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup flaxseed meal
3 TBSP unflavored, unsweetened protein powder**** (any kind)
3 TBSP sesame seeds
6 ounces dairy-free dark chocolate, chopped or dairy-free chocolate chips (approx 1 cup)
flaky sea salt (optional, for garnish)

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Instructions

Line a 8×8 pan with parchment paper and set aside.
In a large bowl, add almond butter, maple syrup, and vanilla. Stir to combine.
Then, add cinnamon, sea salt, flaxseed meal and protein powder. Stir to combine.
Add the sesame seeds and stir well to combine.
Transfer the mixture into the prepared pan and use your hands to firmly press it into the pan to help form cohesive bars. Use the back of a spoon or spatula to smooth out the top into a flat, even layer. Refrigerate it for 15 minutes to set.
Melt the chocolate either in the microwave in 20-30 second increments, stirring in between, or using a double boiler method, stirring constantly with a heat resistant spatula until completely melted.
Pour the chocolate over the mixture and use a spoon or spatula to smooth and spread it out evenly.
Return to the refrigerator for 15-20 minutes or until the chocolate sets completely.
Once hardened, cut into bars or squares. Store in the fridge or freezer.

Notes

*The yield will vary depending on the size you cut your bars or squares and if you use a different size baking pan.

**Ensure your almond butter or nut butter of choice is very well mixed with the oil distributed throughout so it’s runny, drippy and easy to mix.

***You can use even more maple syrup if you want them sweeter. Add up to 6 TBSP without affecting the dough’s texture.

****I used this unflavored Equip Prime Protein Powder which has 21 grams of protein per scoop (approximately the 3 TBSP used here) and has grass-fed beef as its only ingredient. If you’d like to try it, you can use the code HMD at checkout for 15% off your first order.

Store in the fridge until ready to eat or freeze and defrost overnight in the fridge or leave out at room temperature for an hour or so to soften.

Please note that I don’t provide nutritional information for my recipes as I am not a health or nutrition coach. However, if you’d like to get this information I recommend plugging this recipe into a free online nutrition calculator.

Prep Time: 10 minutes
Chill Time: 30 minutes
Category: Snacks
Method: No Bake
Cuisine: American