“These bars are delicious, filling and help curb my sweet cravings while giving a good amount of protein. I give them to my daughter as a healthy alternative to sugary snacks. The recipe is a modified version from the back of the bag of Simpleat. I like to keep them in the fridge until serving, they hold their shape better. You need to use textured whey protein and not protein powder. While they are made of the same stuff, they have different physical attributes (one is a powder and the other a nugget), and are not interchangeable.”
24 bars

Ingredients Nutrition

  • 1 12 tablespoons coconut oil
  • 12 cup honey
  • 2 tablespoons peanut butter
  • 34 teaspoon salt
  • 12 cup almond flour
  • 3 cups textured whey protein
  • 2 -4 tablespoons semisweet chocolate morsels


  1. In a sauce pan, melt the coconut oil over low heat.
  2. Stir in the honey, peanut butter and salt, mixing well.
  3. Remove from heat and stir in the almond flour until all lumps are gone.
  4. Add textured whey protein and mix until nuggets are thoroughly coated.
  5. Using a non-stick miniature cupcake pan (24 cupcakes), fill each cupcake mold to the top. Press each one down firmly with the back of a spoon or spatula, so the mixture is firmly packed (Don't go over the top of the mold, otherwise you won't have enough for 24 bars.).
  6. Melt the chocolate chips in the microwave (careful not to burn them!) and then drizzle over the tops of the bars.
  7. Put cupcake pan in the fridge for several hours. Once chilled, you can pop them out and put in a plastic bag for storage. They keep their shape better if left in the fridge.

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