My friend Laureen inspired me to melt down dark chocolate to create a rich protein bar when I tasted hers last weekend, which had the consistency of fudge!  I like mine a little crunchy, so I added ingredients.  My secret for that wow crunch?  Hempseeds.  Frozen hempseeds to be exact.  Store the bars in the freezer and you’ll get an outstanding texture that stays together when you pick it up.  I’ve made these twice in the last week for Dave and me alone!  These make a great breakfast or snack!

Loaded Chocolate Protein Bars
Makes 24 Bars

3/4 cup coconut oil
3/4 cup 73+% dark chocolate chips / baker’s chocolate
1 cup raw almond butter
2 cups raw almond flour
1 cup unsweetened coconut flakes
1/2 cup raw hempseeds
2 scoops protein powder (chocolate Nature Pro or Vega both taste great!)
1/3 cup unsweetened cocoa powder
1 Tbsp spoonable stevia
1/4 tsp sea salt

1.) In a medium sauce pan over Low heat, melt the coconut oil, dark chocolate and almond butter, stirring until smooth.

2.) Meanwhile, in food processor add in all remaining ingredients.  Pulse a few times to combine.

3.) Pour in melted chocolate sauce.  Pulse until well combined (you may need to stop and scrape down sides depending on size of food processor).  Mixture should be moist but not sticky or wet by appearance.  If it is too wet or oily, add in more almond flour and coconut flakes until proper consistency is achieved.  (I recommend tasting mixture for sweetness at this point, add more stevia if desired.)

4.) Spread mixture into a 9 x 13 inch baking dish lined with natural waxed paper.  Cover with waxed paper and freeze for 20 minutes until set.  Remove from freezer.  Holding the ends of the bottom sheet of waxed paper, pull straight up and the bars will come out of the pan.  Cut into uniform strips or squares using a pizza cutter.  Store in airtight container in fridge or long term storage in freezer.

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Written by Elise Schwartz
Elise Schwartz

Elise has been living a sugar-free natural lifestyle since 2008, after discovering her PCOS, infertility, and inability to lose weight were caused by toxicity in her food and daily life. She became a certified nutrition and body detox coach, and provides consultations to clients across the world. By living the principles she teaches, Elise proudly welcomed her son, Austin, into the world in 2011. She and her husband, Dr. Dave, own and operate a natural health clinic, Triad Health Center, in Greensboro, NC.


  1. MMMMMMMMM,..Elise!! these home made chocolate bars look irrisistable!!

    Yummie food!

  2. MMMMMMMMM,..Elise!! these home made chocolate bars look irrisistable!!

    Yummie food!

  3. Thank you, Sophie! I hope you enjoy — they ARE irresistible! :)

  4. These were great — the best protein bar I ever ate (no stale, chemical-like taste) and the recipe was not hard to follow. Initially, I was worried that the serving size was too small, but the density of the almond butter made it filling (and just the right size). Thank you.

  5. This recipe looks great. The only thing is, my twin 11-year-old daughters don’t like coconut flakes. They don’t mind coconut oil or coconut flour, but they can’t abide the flakes! Is there something to substitute in place of the coconut flakes that will help hold these together?


  6. I made them today and instead of an almond flour I used a hazelnut flour. Everybody loves them! Thanks Elise!

  7. What brand of stevia do you use in this recipe? One teaspoon of the brand KAL is the equivalent of about 1 cup of sugar, so I would not want to use 1 tablespoon!

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