5 ingredient protein bars that are high in protein and incredibly delicious! Customizable depending on the protein powder used. Only 20 minutes and 1 food processor required!



  • 1 ¼ cups creamy salted peanut butter (or sub-almond, cashew or sunflower)
  • < span class="wprm-recipe-ingredients-amount">5 medjool pitted dates (add more for sweeter bars)*
  • 2/3 cup Hempseed
  • 1/3 cup Chia seeds (or among other seeds, like sesame or flax)
  • 1/3-1/2 Cup protein powder (< a href="https://minimalistbaker.com /vegan-v anilla-protein-powder-review/" target="_blank">Vanilla, < a href="https://minimalistbaker.com/flavored-protein-powder-review/" target=" _blank">flavored or chocolate – or any other flavor) *

TO TOP optional

  • 1/4 cup dairy-free dark chocolate, chopped < span class="wprm-recipe- ingredients-notes wprm-recipe-ingredient-notes- faded">(we like Enjoy Life, Theo and Lily’s for a sugar-free option)
  • 1/2 Soup Coconut oil
  • 1 soup < span class="wprm- Recipe ingredient name">Cocoa Nibs


  • Add peanut butter and pitted dates to a Food processor and pulse a few times to incorporate. Then add the hemp seeds, chia seeds and protein powder and mix until all the ingredients are well combined and you have a cookie dough-like texture (see photo).  
  • < div class="wprm-recipe-instruction-text" style="margin- bottom:5px";="">If it’s too wet, add more dry ingredients of your choice added, such as protein powder or hemp seeds. It’s too dry, moisten with a little more nut butter. 
  • Flavour and adjust flavor as needed by adding more protein powder of your choice for flavor or more dates for sweetness (if adding more dates, chop first to encourage a homogeneous mix). Mix again until well combined.
  • Clip a standard skillet bread with parchment paper. Transfer the mixture to the pan and spread out with the back of a spoon. Then use a flat object (like a drinking glass) to flatten them into a flat, evenly packed layer.
  • Place in the freezer and chill for at least 10-15 minutes to allow the mixture to firm up. The longer it freezes, the harder it becomes.
  • Optional for the topping: Melt the dark chocolate and coconut oil in a water bath on the stove or in the microwave in 20-second increments. toss with occasional stirring to promote fusion. Then sprinkle the top of the bars (see photo). Garnish with cacao nibs for extra texture (also optional).
  • When cool, remove from the freezer and cut into 12 equal bars or squares.

    We recommend Store in the fridge for up to 2 weeks or in the freezer for up to 1 month (freezer is best!). They taste great straight from the fridge or freezer and tend to go soft at room temperature.

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