This commercial protein bar contains artificial sweeteners (sucralose, acesulfame potassium), modified plant fats, and artificial flavors. The DIY version eliminates all synthetic additives while providing superior nutrition through organic, grass-fed proteins and natural sweeteners, creating a clean chocolate chip cookie dough flavor without compromise.
Based on: Chocolate Protein Bar
· Makes approximately 24 bars
· Serving: 1 bar (approximately 45g)
Why This Recipe is Seed Oil Free
Commercial Chocolate Protein Bar from David Protein 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.
Enhances all flavors and balances sweetness naturally
Instructions
Step 1. Preparation Phase: Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal. Melt 90g (6 tablespoons) of organic coconut oil in a small saucepan over low heat or microwave in 30-second intervals until just liquid (not hot). Allow to cool slightly while preparing dry ingredients. This prevents the oil from cooking the proteins when mixed.
Step 2. Dry Mix Creation: In a large mixing bowl, combine 240g organic whey protein powder, 60g collagen peptides, 80g organic erythritol, 120g almond flour, 30g cocoa powder, 20g tapioca starch, and 3g sea salt. Whisk thoroughly for 3-4 minutes to ensure even distribution and break up any clumps. The erythritol may feel gritty initially - this is normal and will smooth out when moistened.
Step 3. Wet Ingredient Integration: Create a well in the center of the dry mixture. Pour in the slightly cooled melted coconut oil and 10ml vanilla extract. Using a large wooden spoon or sturdy spatula, mix from the center outward, gradually incorporating dry ingredients. The mixture will be thick and somewhat crumbly at first. Continue mixing for 5-6 minutes until it holds together when squeezed - it should feel like edible cookie dough.
Step 4. Chocolate Chip Addition: Fold in 100g organic dark chocolate chips evenly throughout the mixture. If the mixture seems too dry to hold together, add 1-2 tablespoons of filtered water or additional melted coconut oil. The dough should hold its shape when pressed but not be sticky. Taste and adjust sweetness if needed with a small amount of additional erythritol.
Step 5. Forming and Setting: Transfer the mixture to your prepared pan. Using clean hands or the back of a measuring cup, press the mixture firmly and evenly into the pan, ensuring all corners are filled and the surface is level. The pressure is crucial for bars that won't crumble. Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight for best texture.
Step 6. Cutting and Storage: Remove from refrigerator and use parchment overhang to lift the entire block onto a cutting board. Using a sharp knife, cut into 24 equal bars (4x6 grid). Clean the knife between cuts for neat edges. For single servings, add 1 bar (45g) to smoothies, eat as-is, or crumble over yogurt. Store in an airtight container in the refrigerator for up to 2 weeks or freeze individually wrapped for up to 3 months.
Storage
Store in refrigerator in an airtight container for up to 2 weeks. Bars can be frozen individually wrapped for up to 3 months. Allow to come to room temperature for 10-15 minutes before eating for best texture. No preservatives means shorter shelf life but superior nutrition.
Cost Comparison
Cost per serving (homemade)$0.29
Cost per serving (store-bought)$3.50
Savings92%
Massive savings due to bulk preparation and elimination of packaging/marketing costs. Initial ingredient investment is higher but pays off immediately after first batch.