These delicious Chocolate Fudge Protein Bars are a no bake recipe that’s low carb, sugar free, gluten free and nut free as well! Perfect for a healthy, grab-n-go snack and packing in lunchboxes!
When it comes to chocolate bars, I love it all; creamy, salty, chewy, nut filled, coconut filled, etc. I’m all in when it comes to chocolate.
But I’m not all in when it comes to sugar. Making a chocolate bar for just the sake of snacking wasn’t my plan here. If I’m going to have a snack I want it to include a good amount of protein and fat and of course low in carbs.
This recipe came out of a little desire for my youngest to have a chocolate bar that was homemade knowing exactly what’s in it. If you’ve not followed me for very long you might not know my youngest has a tree nut allergy. It’s been a few long years of struggle trying to find anything store bought that didn’t cause a reaction for him. My desire has always been to make most of the recipes on my blog nut free for him.
I’m particularly proud of these little fudge bars. They have great texture and a smooth creamy fudgy feel in your mouth.
Have you ever had a Nestle crunch bar? Well this almost has a slight crunch to it coming from the grounds sunflower seeds. Having some difference in texture really makes this satisfying.
I try to use sunflower seeds often as a wonderful replacement for what most nuts do in a recipe. Some other recipes you might like: Grain Free Nut Free Sunflower Seed Bread, and if you need a fabulous pie crust recipe try this No Bake Coconut Flour Chocolate pie crust.
This picture makes me think of those 3 Musketeer bars from when I was a kid. But the recipe today doesn’t have that light and airy texture as a 3 Musketeer would have. These are dense with a slight crunch and complete fudginess through and through.
Whether you’re just having a craving for chocolate or need a little afternoon pick-me-up or simply want a treat, these little bars are perfect for any occasion. Store them in the fridge for up to 2 weeks or freeze for a month and thaw whenever you like.
- If you don’t have nut allergies in your family you can sub the sunflower seeds for any nut of choice you like. You can also replace the sunbutter with any nut butter you like.
- If you don’t have Sukrin Melis, another confectioners style sugar free sweetener would work, like Swerve. You could also just choose a sweetener you enjoy, add a small amount then taste and adjust to your liking.
- Butter can also be replaced for the coconut oil.
- Serves: 16
- Serving size: 1
- Calories: 159
- Fat: 14.8g
- Saturated fat: 7.3g
- Trans fat: 0
- Carbohydrates: 3.6g
- Sugar: 0.6g
- Sodium: 77mg
- Fiber: 1.5g
- Protein: 6.7g
- Cholesterol: 0mg
- 4 ounces (114g) raw unsalted sunflower seeds
- 4 ounces sunbutteror tahini
- 2 scoops (2.7 ounces) (75g)chocolate protein powder(I used Quest)
- 3 ounces unsweetened cocoa powder
- 3/4 cup (3 ounces) (80g) Sukrin Melis (powdered sugar free sweetener)
- 1/2 tsp salt
- 8 tbsp (5.7ounces) (162g) softened coconut oil
- Optional Coating: 1/2 cup sugar free chocolate chips and 1 tbsp butter
- Place all ingredients into a food processor and blend until smooth.
- Scrape down sides and blend again.
- Taste and adjust sweetener if needed.
- Pour batter into a parchment lined loaf pan.
- Refrigerate for 30 minutes.
- Slice into 8 bars then cut bars in half to make 16 bars.
- Freeze for 30 minutes if you are planning on making optional coating.
- If using optional coating, melt chocolate chips and butter in microwave for 1 minute or stove top. Stir until smooth and no lumps.
- Dip the bottom half of the bars into the melted chocolate and lay on a parchment lined baking sheet. Drizzle more chocolate on top of bars if desired.
- Best if kept refrigerated.