These Almond Butter Protein Bars come with a satisfying crunch thanks to the crisp rice cereal and are drizzled with just enough melted dark chocolate to create that sweet and salty combination so many people love!
I recently ran out of my favourite Fulfil Protein Bars, so I had to get creative in the kitchen and make something to tie me over until I restock.
But I am so excited for you to try these chewy, delicious bites! I will definitely be making these regularly going forward. The best thing is you can make a big batch and keep them in the freezer!
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Homemade Protein Bars – Sensible, Satisfying, And Delicious
These mini almond crisp protein bars are great for lunch packing, afternoon snacking or simply as a tasty treat. For me, they are great to have on hand when that afternoon craving for something a little sweet hits.
These mini protein bars are healthfully balanced, with a nice boost of protein paired with healthy fats, whole grains, and fibre. Each little bar contains 6 grams of protein and only 5 grams of sugar – you won’t find a protein bar like that on store shelves!
Homemade Protein Bars – Mini Almond Crisp (No-Bake & Easy)
For the protein bars:
- 190 g rolled oats
- 20 g crisp rice cereal
- 50 g vanilla protein powder or your preferred flavour
- 25 g hemp hearts
- 1 pinch salt
- 240 g drizzly almond butter
- 100 g honey
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
For the chocolate drizzle
- 2 tbsp dark chocolate chips
- 1/2 tsp coconut oil
- Place the oats in a food processor or blender and pulse until the oats are broken down into a dusty powder. Some of the oats may remain partially whole.
- In a medium bowl combine the oats, cereal, protein powder, flax, salt, almond butter, honey, coconut oil, and vanilla. Stir to combine well or mix with hands. The dough should stick together easily. If not, add 1-2 teaspoons of water at a time until dough sticks together.
- Line an 6×6-inch pan with parchment paper so that paper overlaps edges. Transfer the dough to the pan. Spread the dough out evenly and with your hands press dough very firmly into the pan.
- Place the pan in the freezer for at least 30 minutes (this can be done the day before or even a few days before).
- For the chocolate drizzle: combine the chocolate chips and coconut oil in a small saucepan over low heat. Stir continuously until smooth and drizzly. You may also use a microwave at 50% power for 30-second increments stirring between each increment until smooth and drizzly.
- After bars have been in the freezer, remove the bars from the pan by grabbing onto the parchment paper flaps, lift out, and place on a cutting board.
- Drizzle the chocolate evenly over the bars. The chocolate should harden quickly since the bars are cold.
- With a sharp knife, cut the bars into 20 small bars (5 rows x 5 rows). Dipt he knife into a cup of boiling water if needed to make the bars easier to cut. Serve and enjoy!
- Store in the fridge in an airtight container for up to 2 weeks or in the freezer for up to 3 months.
Hi there! My name is Maria, and I am a Registered Dietitian practising in Ireland and Bermuda. I have extensive experience in helping clients improve their health through the power of good nutrition. I hope you enjoyed this recipe. If you have any questions or concerns, please do not hesitate to contact me. Additionally, if there are nutrition topics or recipes you would like me to make in future posts, please let me know. I would be more than happy to help.
Stay happy and healthy 💚
Your Registered Dietitian
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