Day 6 of 7 Days, 7 Protein Desserts — Homemade Protein Bars

The one you will make on repeat.

No baking, no fuss, and 100 to 120g of protein in one batch. These bars are chewy, nutty, chocolatey, and the kind of thing you make on a Sunday and reach for all week. Meal prep dessert that actually tastes like a treat.

What makes these work

Dried apricots and cranberries blended together create a naturally sticky, sweet base that holds everything together without any syrup or added binder. Peanut butter adds richness and protein, the toasted nuts give you crunch in every bite, and the dark chocolate on top sets into a clean snap that makes these look and taste far more put together than the effort involved.

A few things before you start

Do not rush the pressing step. The firmer you press the mixture into the tray, the cleaner your bars will slice. Use the back of a flat glass or a spatula and really pack it in. Let the chocolate layer set fully in the fridge before slicing, at least 1 to 2 hours. If your mixture feels too dry to come together, a teaspoon of warm water or a little extra peanut butter fixes it immediately.

Note

Homemade Protein Bars

• Makes 10 to 12 bars.

• Prep: 20 mins.

• Set: 1 to 2 hours.

• 100 to 120g protein per batch, approx 9 to 12g per bar.

Ingredients

• Dried apricots, 100g / ⅔ cup, chopped

• Dried cranberries, 75g / ½ cup

• Mixed nuts, almonds, walnuts, cashews, pistachios, 150g / 1 cup

• Peanut butter, 80g / ⅓ cup

• Roasted almonds, finely chopped, 50g / ⅓ cup

• Desiccated coconut, 30g / ⅓ cup

• Toasted sesame seeds, 20g / 2 tbsp

• Dark chocolate, 150g / 1 cup, melted

Method

1. Roast the mixed nuts at 160°C for 10 to 12 minutes until lightly golden. Cool and
   roughly chop.

2. Blend the apricots and cranberries in a food processor until they form a sticky
   paste.

3. Transfer to a bowl and mix in the chopped nuts, roasted almonds, desiccated
   coconut, sesame seeds, and peanut butter. Mix until well combined.

4. Press the mixture firmly into a parchment lined tray or loaf tin. Use the back of a
   glass to pack it in evenly.

5. Pour the melted dark chocolate over the top and spread evenly.

6. Refrigerate for 1 to 2 hours until completely set.

7. Slice into bars and store in an airtight container in the fridge.
   
   

Storage - Keeps in the fridge for up to 2 weeks. Great for meal prep.

How to serve them

Straight from the fridge for a clean snap on the chocolate, or left at room temperature for 5 minutes if you prefer them chewier. Perfect mid morning, post workout, or as a 4pm sweet fix that holds you until dinner.

Coming up tomorrow.

Day 7 is the final one and I saved something special for last. Seven days, seven recipes, and this series has been one of my favourites to put together. See you tomorrow for the finale 🤎

Tags. Protein Bars, High Protein Snacks, Healthy Snack Recipe, No Bake Protein Bars, Easy Protein Recipe, Homemade Protein Bars, Fitness Snacks, High Protein Dessert, Meal Prep Snacks, Protein Rich Recipes.