Chocolate Protein Bars
No-bake bars of dark chocolate, dates and toasted soy flakes, finished with sea salt.
- Prep
- 15 min
- Dates soak
- 10 min
- Toast and melt
- 5–8 min
- Cool
- 10 min
- Chill
- 1–2 hours*
- Makes
- 8 pieces
Ingredients
- 100 g 100% extra dark chocolate (1 full bar, 12 pcs — made only from cacao mass, no added sugar; I used Claro)
- 1 cup soy flakes
- 4 Medjool dates, pitted
- Hot water (to soften dates)
- Pinch sea salt
Nutrition
Per piece (1/8 of batch), estimated
- Calories
- 155 kcal
- Protein
- 6.1 g
- Carbohydrates
- 14.7 g
- Fat
- 8.7 g
- Fibre
- 4.8 g
Method
- 1
Place the pitted Medjool dates in a bowl and cover with hot water. Let them soften for about 10 minutes.
- 2
In a dry pan, toast the soy flakes on medium heat until lightly golden and crisp. Let them cool completely.
- 3
Melt the chocolate in a heat-safe bowl (microwave ~2 minutes, stirring occasionally) until smooth.
- 4
Blend the softened dates with a small amount of soaking water to form a smooth paste. Add a little more water if needed to help it blend.
- 5
Add the melted chocolate to the date paste and blend briefly until combined.
- 6
Fold in the toasted soy flakes until evenly coated.
- 7
Line a container with parchment paper, press the mixture down firmly into an even layer, and sprinkle a pinch of sea salt on top.
- 8
Refrigerate until firm, then slice into 8 pieces.
These are nutrient-dense even without added sugar. Keep the pieces modest and pair one with fruit or yogurt when you want a more balanced snack rather than automatically reaching for a second bar.
Notes
Nutrition basis: 1 cup soy flakes assumed 80 g; 100% chocolate and 4 Medjool dates ≈96 g. Check actual soy-flake cup weight. Estimates use USDA FoodData Central SR Legacy and label proxies; ingredient weights and brands vary. Total carbohydrate includes fibre.
* Chill 1–2 hours or until firm.