This FITCRUNCH bar contains inflammatory seed oils (sunflower oil, soybean oil), soy protein isolate, and multiple artificial sweeteners and preservatives. The DIY version eliminates all seed oils, uses clean grass-fed whey protein, natural sweeteners, and organic ingredients for superior nutrition without inflammatory compounds.
Based on: High Protein Baked Bar
· Makes approximately 30 bars
· Serving: 1 bar (46g)
Why This Recipe is Seed Oil Free
Commercial High Protein Baked Bar from FITCRUNCH 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.
Step 1. Measure out 480g organic whey protein isolate and 120g organic coconut flour into a large mixing bowl. Whisk together thoroughly for 2-3 minutes to ensure even distribution and break up any clumps - protein powders tend to clump together and uneven mixing creates texture issues in the final bars.
Step 2. In a separate microwave-safe bowl, gently warm 360g natural peanut butter and 90g coconut oil together in 30-second intervals, stirring between each interval, until just softened and easily mixable (about 1-2 minutes total). Do not overheat - you want them just warm enough to blend smoothly. If coconut oil was solid, this warming step is critical for even distribution.
Step 3. Add 60g monk fruit sweetener, 30g cocoa powder, 15ml vanilla extract, and 3g sea salt to the warm peanut butter mixture. Stir thoroughly until completely combined and no streaks of cocoa remain - this takes about 2-3 minutes of vigorous mixing. The mixture should be smooth and uniform in color.
Step 4. Pour the wet mixture into the bowl with the protein powder and coconut flour. Using a sturdy wooden spoon or silicone spatula, mix thoroughly until a thick, cohesive dough forms. This requires significant elbow grease - mix for 4-5 minutes until no dry powder remains and the mixture holds together when squeezed. If too dry, add coconut oil 1 tablespoon at a time; if too wet, add coconut flour 1 tablespoon at a time.
Step 5. Line a 9x13 inch pan with parchment paper, leaving overhang for easy removal. Press the mixture firmly and evenly into the pan using clean hands or the back of a measuring cup. Apply significant pressure to ensure bars don't crumble later - the mixture should be compacted to about 3/4 inch thickness. Press edges especially well as they tend to crumble most.
Step 6. Refrigerate for at least 2 hours until completely firm. Using the parchment overhang, lift the entire slab out and place on a cutting board. Using a sharp knife, cut into 30 equal bars (6 rows x 5 rows works well). For clean cuts, wipe the knife between each cut. Each bar should weigh approximately 46g to match the original serving size.
Storage
Store bars in an airtight container in the refrigerator for up to 2 weeks, or freeze individually wrapped bars for up to 3 months. Let frozen bars thaw for 10-15 minutes before eating for best texture.
Cost Comparison
Cost per serving (homemade)$1.08
Cost per serving (store-bought)$2.50
Savings57%
Higher upfront investment in organic ingredients pays off with significant per-serving savings. Bulk buying organic protein powder and sweeteners reduces long-term costs while eliminating inflammatory seed oils and artificial additives.