Incredible no bake cashew butter chocolate protein bars with a sprinkle of sea salt. These decadent bars make for a delicious post-workout snack and a satisfying treat.
How’s your January going so far? Most of you know I’m starting the HGG Reset next week, but in the meantime one of my biggest tips for people who are trying to eat healthy and find a comfortable relationship with food is to start meal prepping as much as possible. That includes your snacks and treats!
Abra and I constantly have a supply at RXBars on hand for traveling and while we work, but sometimes it’s fun to make your own because not only are they easy but they’re also inexpensive!
I get a lot of questions about my favorite snacks to pack and what I eat. Usually I snack on a few favorites during the week to mix it up:
apples with peanut butter drizzled all over
homemade protein bars (like these ones!)
carrots + hummus
banana with nut butter
So let’s talk about why DIY protein bars are pretty great (and so freaking easy to make):
Cashew butter: I love using cashew butter because it’s mild and really allows the chocolate flavor to come out. Don’t worry though, you can also use peanut butter or almond butter.
Coconut oil: Coconut oil helps to keep the bars together and adds additional flavor. There is no substitute (except butter) so please don’t ask me for one!
Honey: I like to use honey to sweeten the bars a bit, but if you’re vegan, you may want to use brown rice syrup or coconut palm syrup.
Rolled oats: I like using oats because they add a complex carb to the protein bar. You can use gluten free oats if desired.
Chocolate protein powder: I want to recommend my favorites for you. I use Aloha Plant Based protein powder in most of my baking recipes. Another great one is Tera’s Whey Chocolate. Please let me know if you use any other chocolate protein powders that you recommend in the comments section!
Dark chocolate: The dark chocolate adds a double chocolate dose of love to the bars so don’t skip it!
SEE HOW TO MAKE THE BARS HERE:
I hope you love keeping these bars in the fridge and enjoying them as a snack or after dinner treat. They’re packed with both protein and a good amount of fiber to fuel you post workout.
Pin this recipe:
If you make these, be sure to tag #ambitiouskitchen on Instagram or leave a comment below and rating the recipe! xo.
- Serves: 10
- Serving size: 1 bar (based on 10)
- Calories: 207
- Fat: 13.6g
- Carbohydrates: 17.2g
- Sugar: 7.7g
- Fiber: 2.1g
- Protein: 7.6g
- 1/2 cup cashew butter (just cashews + salt)*
- 2 tablespoons coconut oil
- 1/4 cup honey (use coconut palm syrup if vegan)
- 1 teaspoon vanilla extract
- 2/3 cup your favorite chocolate protein powder* (OR ½ cup vanilla protein powder + 2 tablespoons cacao or cocoa powder)
- 2/3 cup rolled oats, gluten free, if desired
- 1 tablespoon chia seeds
- For the topping:
- 3 tablespoons chocolate chips or 1 ounces 85% dark chocolate, dairy free if desired
- 1 teaspoon coconut oil
- Fancy sea salt, for sprinkling on top
- Heat cashew butter, coconut oil, honey and vanilla in a saucepan over a very low heat. Remove from heat and stir in protein powder until smooth, then fold in oats and chia seeds. Place in a 8x4 inch loaf pan lined with parchment paper.
- Add chocolate and coconut oil in a small saucepan and place over low heat until melted. Drizzle over the tops of the bars and tilt pan to cover completely (or a nice thick drizzle will do). Sprinkle with sea salt.
- Place in fridge for 1 hour before removing from pan and cutting into 10 squares. Store bars in fridge tightly wrapped or in an airtight container for up to 2 weeks.
*To keep these bars vegan: Use a vegan protein powder and coconut palm syrup or brown rice syrup instead of honey.
*Feel free to sub peanut butter or almond butter for the cashew butter. If you are looking for a nut-free protein bar, try using sunflower butter & using a protein powder that is nut free.