This commercial protein bar contains inflammatory seed oils (canola oil), highly processed soy protein isolate, artificial sweeteners (sucralose), and synthetic additives. The DIY version eliminates these problematic ingredients, replacing canola oil with coconut oil and using clean protein sources with natural sweeteners for a truly nourishing protein bar.
Based on: Chew chocolate chip
· Makes approximately 24 protein chews
· Serving: 1 chew (equivalent to commercial bar)
Why This Recipe is Seed Oil Free
Commercial Chew chocolate chip from Pure Protien often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Chew chocolate chip may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Grass-fed whey protein powder
180g (about 6 scoops) · Garden of Life Sport Organic Plant Protein or Vital Proteins Grass-Fed Whey
Primary protein source providing clean amino acids without inflammatory soy
Step 1. Measure and prepare all ingredients precisely. Warm coconut oil to liquid state if solid (76°F+). In a large mixing bowl, combine the grass-fed whey protein powder (180g), collagen powder (90g), cocoa powder (24g), monk fruit sweetener (30g), and salt (2g). Whisk thoroughly for 2-3 minutes to ensure even distribution and break up any clumps - protein powders tend to clump when mixed.
Step 2. In a separate bowl, combine the liquid coconut oil (60g), almond butter (90g), vanilla extract (5ml), and sunflower lecithin (6g). Mix vigorously with a fork or whisk for 1-2 minutes until completely smooth and emulsified. The lecithin will help bind the fats and prevent separation.
Step 3. Create a well in the center of the dry ingredients and pour in the wet mixture. Using a wooden spoon or spatula, mix from the center outward, gradually incorporating the dry ingredients. The mixture will be thick and somewhat crumbly at first - this is normal. Continue mixing for 3-4 minutes until a cohesive dough forms that holds together when squeezed.
Step 4. Fold in the chocolate chips (120g) gently but thoroughly, ensuring even distribution throughout the mixture. The dough should be firm enough to hold its shape but pliable enough to press into molds. If too dry, add 1-2 tablespoons of melted coconut oil; if too wet, add 1-2 tablespoons of protein powder.
Step 5. Line an 8x8 inch pan with parchment paper or use silicone molds. Press the mixture firmly and evenly into the pan, using the back of a measuring cup or your hands to create a smooth, compact surface. Aim for about 3/4 inch thickness. For individual chews, divide into 24 equal portions and shape by hand into bars or use silicone molds.
Step 6. Refrigerate for at least 2 hours until firm and set. Once firm, cut into 24 equal bars if using a pan, or remove from molds. Each chew should weigh approximately 25-30g and provide sustained protein release with natural chocolate flavor and no inflammatory seed oils.
Storage
Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 3 months. Keep chilled as coconut oil will soften at room temperature. Allow 5-10 minutes at room temperature before eating if very cold.
Cost Comparison
Cost per serving (homemade)$0.36
Cost per serving (store-bought)$2.49
Savings86%
Higher upfront ingredient cost yields massive long-term savings. Buying organic bulk ingredients creates premium protein bars at 86% savings compared to commercial versions, while eliminating inflammatory oils and artificial additives.