Recipes for protein bar base
Simple (sweet version)
\nIngredients for 8 bars:
- 175 g hazelnut nut butter (can be replaced with any other)
- 60 g hazelnuts (can be replaced with any other nuts)
- 85 g maple syrup/honey
- 30 g drinking water (adjust amount as needed)
- 1 g fine sea salt (optional)
- 85 g protein bar base
- 1,5 g ground bourbon vanilla (optional)
Mix all the ingredients in a bowl and work into a smooth, compact dough. Let the dough rest in the fridge for at least 30 minutes to firm up, making it easier to handle. After chilling, roll out the dough into an even layer and cut into bars weighing approximately 55 g each. Store the finished bars in the fridge, where they will keep for up to one week.
Salt and vanilla can be omitted without worry, as they do not affect the final protein content or the texture of the bar—they are purely for flavor. The nut butter and nuts can be replaced with another type according to your preference—it doesn’t have to be peanuts—but keep in mind that this will also change the final nutritional values of the bar compared to those listed below. The amount of water given is a recommendation and should be adjusted according to the actual dryness of the dough—if the dough is crumbly, add water in small amounts; if it is too wet, reduce the amount of water.
The stated nutritional values are calculated based on this specific recipe and serve as a guideline only.
100 g | 55 g | |
Energy | 2064 kJ / 497 kcal | 1135 kJ / 273 kcal |
Fat | 36 g | 20 g |
- of which saturated fatty acids | 3,5 g | 1,9 g |
Carbohydrate | 16 g | 8,7 g |
- of which sugars | 15 g | 8,2 g |
| Fibre | 6,3 g | 3,5 g |
Protein | 25 g | 14 g |
Salt | 0,26 g | 0,14 g |
Simple (low sugar version)
Ingredients for 8 bars:
- 85 g protein bar base
- 175 g pistachio nut butter (can be replaced with any other)
- 1 tablespoon – approx. 30 g 30 g pistachios (can be replaced with any other nuts)
- 30 g freeze-dried strawberries (can be replaced with other fruit)
- 85 g chicory syrup 30 g drinking water (adjust amount as needed)
- 1 g fine sea salt (optional)
- 1,5 g ground bourbon vanilla (optional)
Mix all the ingredients in a bowl and work into a smooth, compact dough. Let the dough rest in the fridge for at least 30 minutes to firm up, making it easier to handle. After chilling, roll out the dough into an even layer and cut into bars weighing approximately 55 g each. Store the finished bars in the fridge, where they will keep for up to one week.
Salt and vanilla can be omitted without worry, as they do not affect the final protein content or the texture of the bar—they are purely for flavor. Nut butter and nuts can be replaced with another type according to your taste—it doesn’t have to be peanuts—but keep in mind that this will change the final nutritional values of the bar compared to those listed below. The amount of water given is a recommendation and should be adjusted according to the actual dryness of the dough—if the dough is crumbly, add water in small amounts; if it is too wet, reduce the amount of water.
The nutritional values given are calculated based on this specific recipe and serve as a guideline only.
100 g | 55 g | |
Energy | 1846 kJ / 444 kcal | 1015 kJ / 244 kcal |
Fat | 24 g | 13 g |
- of which saturated fatty acids | 3 g | 1,7 g |
Carbohydrate | 19 g | 10,4 g |
- of which sugars | 8 g | 4,4 g |
| Fibre | 20,3 g | 11,1 g |
Protein | 28 g | 15 g |
Salt | 0,26 g | 0,14 g |
Chocolate version
Ingredients for 8 bars:
- 95 g protein bar base
- 115 g peanut butter (can be replaced with any other)
- 100 g melted 60% chocolate (use whatever you have at home)
- 30 g freeze-dried raspberries (can be replaced with other fruit)
- 60 g maple syrup
- 35 g drinking water (adjust amount as needed)
- 1 g fine sea salt (optional)
- 1 g ground bourbon vanilla (optional)
Melt the chocolate in a water bath and then mix all the ingredients together in a bowl to form a smooth, compact dough. The amount of water listed is recommended and should be adjusted according to the actual dryness of the dough—if the dough crumbles, add water in small amounts; if it is too wet, reduce the amount of water. Let the dough rest in the refrigerator for at least 30 minutes to firm up and make it easier to work with. After chilling, roll out the dough into an even layer and cut into bars weighing approximately 55 g each. Store the finished bars in the refrigerator, where they will keep for up to one week.
The stated nutritional values are calculated based on this specific recipe and serve as an indicative guide only.
100 g | 55 g | |
Energy | 1800 kJ / 430 kcal | 990 kJ / 237 kcal |
Fat | 20 g | 11 g |
- of which saturated fatty acids | 6,4 g | 3,5 g |
Carbohydrate | 29 g | 16 g |
- of which sugars | 22 g | 12 g |
| Fibre | 6,6 g | 3,7 g |
Protein | 30 g | 16 g |
Salt | 0,27 g | 0,15 g |
Note for all recipes
The ingredients used in the recipe are only a suggestion—feel free to use any nut butter, nuts, fruit, or spices you like; there are no limits to your imagination. Salt and vanilla can be omitted without worry; this will not affect the final protein content or the texture of the bar, it is purely for flavour. Likewise, choose the chocolate according to your taste. Keep in mind that any modification from the recommended recipe will change the stated nutritional values. You can also use any topping for the bar (fruit, nuts, caramel, etc.).