Chocolate protein bars that are rich, chocolatey, fudgy, gooey, and sinfully delicious.
3 Steps To Instant Popularity:
First, take a class trip to a remote location. Bonus points if the trip lasts more than a week, and double bonus points if the trip includes multiple bus rides of 5 hours or more.
Second, bring along a stash of chocolate protein bars large enough to feed a small army.
Third, wait patiently. By day 6, it is almost guaranteed your tired and hungry classmates will clamor for your attention and fight over who gets to sit next to you.
At least… this is the experience I had at age 16 when–equipped with raisins, cashews, and a bunch of Luna and Clif bars–I went on a 10-day class field trip to northern China.
The trip involved quite a lot of walking in the heat, packing up and changing locations almost daily, and many long and boring bus rides, with not nearly enough food to sustain the energy expended on all of these activities.
Somehow word got out that Katie had a secret stash of food in her suitcase, and by the end of the trip I was breaking each protein bar into eight or ten pieces so there’d be enough to go around.
What was the best class field trip you ever took… or what was the worst?
Due to all of the incredible memories made during my ten days in northern China, I look back on the trip as one of the best school field trips I ever took.
However at the time, when we were hiking through the freezing-cold mountains at 5am, eating unfamiliar foods (including a goat we’d seen alive earlier in the day), and going out of our minds with boredom on the tour bus, I probably would have told you it was the absolute worst trip I ever took!
Chocolate Protein Bars
Adapted from Black Bean Brownies
Fudge Brownie Chocolate Protein Bars
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1 1/2 cups black beans (1 15-oz can, drained and rinsed very well) (250g after draining)
- 3 tbsp dutch or regular cocoa powder (15g)
- 7 tbsp chocolate protein powder (I used Nutribiotic) (45g)
- scant 1/4 tsp salt
- 1/3 cup pure maple syrup or agave or honey (Honey is not for strict vegans.) (75g)
- pinch pure stevia, or 2 tbsp sugar of choice
- 3 1/2 tbsp coconut or vegetable oil (35g)
- 1 tbsp pure vanilla extract
- 1/2 tsp baking powder
- 1/3 cup to 2/3 cup chocolate chips (Not optional; omit at your own risk.)
Instructions
Homemade Chocolate Protein Bars: Preheat the oven to 350 F. Combine all ingredients except chips in a high-quality food processor, and blend until absolutely and completely smooth. (A blender works if you absolutely must, but the texture and taste will be much better in a food processor.) Stir in the chocolate chips. Pour into a greased 8×8 square pan. Optional: sprinkle extra chocolate chips over the top. Cook the homemade chocolate protein bars 16 minutes. They will still look underdone when you take them from the oven, but this is okay. Let cool, then pat down with a pancake spatula. Refrigerate overnight. The bars will have firmed up and are now ready to cut and eat. Store leftovers in the refrigerator. Makes about 10 bars.
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(How to make it the EASY way)
Anastasia says
Mmm this would go so well with the cuppa I just brewed, yum! What food processor do you use? ? Thank you so much for the recipe! Anything with almonds and cocoa gets me too ? x
Lisa says
HI – I just made these yesterday and took them out of the fridge just a few minutes ago. They didn’t come out as thick as yours – or as solid looking – they’re very fudge-y – like frosting… ?? We’re literally going to have to eat it with a spoon I think…
What could have gone wrong? I baked them for exactly 16 min. and followed all your instructions. Thank you.
Diane says
Hi. How much chocolate chips is the nutrition count referring too? Thanks.
Katie says
Wow, these turned out amazing! My husband and kids were skeptical but loved them. Thank you!!
Julia says
Could I sub the honey for water ? My protein powder is incredibly sweet and I guess it would be just way too much sugar…
Shadae says
I used my ninja to blend everything up. Getting the perfect consistency was a challenge but I just added a bit of almond milk (1/3 c to be exact) and opted to use peppermint extract instead of vanilla for a mocha peppermint flare. It was delicious. The batter was thick and creamy like cake icing! I was almost tempted to jar the batter and eat it as it was. I held out and I’m glad I did. This snack is aiding in my high protein diet! Totally love it!
Raef says
I LOVE this recipe. I followed it almost to a T – I accidently added my chocolate chips to the food processor instead of folding them in. This is a repeat recipe! Next try: mix of chocolate and banana protein powder! Thanks Katie, I just found your blog and I am a fan already… Trying your black bean brownies this weekend. 🙂
Grace says
If I make a double batch would I still cook for exactly 16 minutes?
Julie Dove says
Check it after that time. You can always cook longer if needed.
The wraith says
Yeah unlike 90% of the commenters I just made these. They stick to the pan like S%&$ to a blanket. Great flavor though so thats something, they just wont remotely be “bar” shaped. Will try it again and maybe grease the pan with a ton of coconut oil. These recipes are all so hit and miss when they exist just for bloggers to share their oh so interesting anecdotes about themselves.
Julie Dove says
If you click to load more comments, there are many, many people that have made this recipe successfully. You just have to go beyond the first page of comments. I would guess maybe you forgot an ingredient (I’ve done it many times) or have you calibrated your oven? That can make a huge difference!
Brad Bennett says
I could’ve eaten this mix raw with no chocolate chips. I don’t know why they aren’t optional other than the fact that they’re even better with them. Thanks for the awesome recipe.
Anna says
I made these and they are delicious! I actually don’t think that the chocolate chips are needed. I made them with the chips the first time, and I actually used only 1/4 cup, so a lot of bites I took didn’t have any chips and they were still very tasty! Thank you for this, I will be playing with this recipe more in the future to see if even more protein can be used, so that there will be more protein per bar! From my experience, I would recommend keeping them in the freezer and eating them straight from being in there. Partly because they are delicious when cold, and partly because they kind of start to melt and fall apart when they get warmer. Thanks Katie!
Shabaaz says
Omg this looks so tasty, I have to try it at home… yummy 🙂
Miranda says
I know this is an old recipe, but is the maple syrup needed for binding, or is it just a sweetener? All I am allowed is stevia. Currently when I travel I’m going hungry because I haven’t found something I can take with all my food allergies.
Jason Sanford says
Maybe try these naturally sweetened paleo bars instead? https://chocolatecoveredkatie.com/2017/04/20/paleo-bars-chocolate-recipe/
TQ says
Made these gems today! Turned out beautifully. May try less chocolate chips for myself next time. However, my daughter liked them with the additional chips sprinkled on top. She is a swimmer and we are trying to find healthier foods for her to eat and these were a hit!
Kelly Clancy says
Hi there,
These look great! And I have made other recipes of yours and they are always winners, thank you! But I am a bit confused it says the following: 3 tbsp dutch or regular cocoa powder (15g) 7 tbsp chocolate protein powder (I used Nutribiotic) (45g). I assume the grams in brackets next to the details of the ingredients is correct but it doesn’t add up to me. 1 tablespoon, tbsp = 14 grams doesn’t it? with 1 teaspoon, tsp = 5 grams? I am Australian and I thought for a second our measurements or terminology was different but it isn’t. Can you please clarify?. I am thinking you are meaning teaspoon. I am not trying to be rude just clarifying. Thankyou.
Jason Sanford says
Hi Kelly, you are thinking of liquid measurements. Solid measurements will differ by ingredient. For example, 1 cup of flour is around 120-130g (half a cup in liquid measurements). Hope that helps!
Ali says
Do these need to refrigerate over night or is there a way to serve them a couple of hours after baking? Maybe a quick sit in the freezer for 30 minutes?
Jason Sanford says
The taste will be much sweeter and richer the next day so it really is better to wait if you can! Texture wise, you could probably firm them up by freezing.
Sara says
I just made these yesterday and had to leave a comment.
I’m a chocoholic so I’m pretty fussy about how baked goods taste. I can absolutely say that the taste of these are amazing!!! Super rich and chocolaty and doesn’t take very much to satisfy my sweet tooth.
As for the consistency, mine didn’t turn out with a fudge or brownie texture. It’s more like a thick icing texture. I followed the recipe exactly so maybe 16 minutes wasn’t long enough? Not sure but I’ve transferred them to the freezer to see if that firms them up better.
Thanks for the fantastic recipe, Katie!
Tess says
So good! SO MUCH BETTER IF FROZEN!!! I used chocolate peanut putter protein powder and added some extra powdered (pb2) peanut butter.
Jasmine says
these ae so good!! but is there anyway we could make them alot more higher in protein?
CCK Media Team says
Making them larger would turn them into something similar to high protein bars on the market, where a 60g bar would have around 14g protein 🙂
Alix says
I really like these bars! They are fudgy and so yummy!