10 minutes, 6 ingredients and no baking required for these delicious and crunchy protein bars! Only 2 g of sugar, 5 g of carbs, vegan & gluten free.


The best homemade protein bars I ever made. They are to die for! Delicious, moist and extremely crunchy inside and outside. Every bite feels like a Crispy Crunch bite. You know that bar?! Even if you skip the topping, the protein bars are crunchy. Although that means missing out on toasted almonds and chocolate. How can you skip that and why?! Believe it or not, nutritional info won’t change much if you omit the topping.


I played around with these protein bars 5 times: no chocolate, without almonds, with chocolate chips, even using chocolate and berry protein powders. Every time they came out amazing – foolproof recipe. And the best part is the bars are ridiculously easy to make – 10 minutes, 6 ingredients and no baking. They are vegan, gluten free and dairy free.

I was shocked at the nutritional info. These protein bars look so bad for you, you know what I mean?! And at same time each bar contains only 0.5 tbsp coconut oil and peanut butter each, 0.5 tsp chocolate chips, 2.5 g sugar and 5.8 g carbs. Loaded with heaping 2 tbsp of protein powder and almonds, each bars delivers 9 g protein and 14 g fat. Happy dance.


I made protein bars high fat instead of high in carbs and sugar on purpose. My recommended daily fat intake is 50 g per day and these bars contain 14 g of healthy fats. So, don’t be scared.:) I’d rather eat healthy fats than sugar. And that’s my main problem with all commercial protein bars, not to mention a horrible list of ingredients. Even so popular Quest bars. I’m #sorrynotsorry but there is nothing good about Quest bars. Unless you travel a lot, I do not recommend Quest bars.

I recently found my favourite plant based protein powder ever – Vega. I like the fact I can mix it with water and it tastes delicious. I would rather eat than drink my calories. I used Vega vanilla, chocolate and berry to make these bars, as well as Sunwarrior protein powder. I do not recommend using plain pea or hemp protein powder in this recipe. I assume whey protein is an option. You might need to add more milk as whey tends to absorb the liquid a lot.

Homemade Almond Crunch Protein Bars

Homemade Almond Crunch Protein Bars


  • 1/3 cup coconut oil
  • 1/3 cup smooth peanut/almond butter, unsalted
  • 1/2 cup almond/rice/soy/hemp milk, unsweetened
  • 1 + 1/2 cups vanilla plant based protein powder (I used Vega Sport)*
  • 1/3 cup almond meal
  • Topping*:
  • 2 tbsp chocolate chips (I used Enjoy Life)
  • 1 tbsp coconut oil
  • 3 tbsp almonds, coarsely chopped


  1. Combine coconut oil, peanut butter and milk in a medium bowl. Microwave in 30 seconds intervals until melted, stirring in between. Then whisk to combine well. Add protein powder + almond meal and mix with a spatula until combined. It will take a few minutes. Dough will be crumbly, that's fine.
  2. Line 8" x 8" baking dish with parchment paper and fill with prepared dough. Flatten with your hands and then level with spatula, pressing dough into the dish all the time.
  3. Combine chocolate chips and 1 tbsp coconut oil in a small bowl. Microwave for 30 seconds or until melted, then stir well. Pour over the bars and tilt the dish until all bars are coated evenly with chocolate.
  4. Toast almonds in a small skillet on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn. Sprinkle on top of chocolate. Freeze for 20 minutes or refrigerate for 1 hour. Remove from the dish by holding onto the flaps of parchment paper and place on a cutting board. Cut into 12 bars and enjoy chilled.
  5. Storage Instructions: Refrigerate in an airtight container for up to 2 weeks. Freeze in an airtight container for up to 6 months. Thaw at room temperature for 20 minutes and enjoy.


*I used Vega protein powder in vanilla, chocolate and berry flavours. As well as Sunwarrior protein powder). I do not recommend using plain pea or hemp protein powder in this recipe. I assume whey protein is an option. You might need to add more milk as whey tends to absorb liquid a lot.*You can skip the topping but nutritional info won't change much.

Nutritional Info

Servings Per Recipe: 12

Amount Per Serving = 1 bar:
Calories: 192.6
Total Fat: 14.9 g
Cholesterol: 0.0 mg
Sodium: 56.3 mg
Total Carbs: 5.8 g
Sugars: 2.5 g
Dietary Fiber: 2.0 g
Protein: 9.6 g
WW Points+: 5

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33 Responses to “Homemade Almond Crunch Protein Bars”

  1. Allison

    Great recipe, Olena! I love homemade protein bars! They are so much tastier and better for you than the storebought versions. Not to mention much less expensive. Love it!

    • Olena

      Thank you, friend.:) The cost of store bought protein bars is a separate story. The worst are the ingredients. I don’t think I will ever find one to make me happy. Maybe it’s not possible to create a healthy protein bar that is shelf stable?! I don’t know.

  2. Kristin @ Tastefully GF

    Olena, these sound amazing! So much better than any packaged protein bars! I keep considering splurging on some good, gluten free protein powder – now I have another reason to buy some!

  3. Michelle

    Love this recipe! I am going to have to try it with whey- here in Malaysia, “plant based” proteins do not exist! –Other than soy, which I am allergic to. It’s hard enough to find whey! Until this year, I used to have to bring it back from the states- along with NuGo GoFree Protein bars, which aren’t even good, just convenient for someone with as many allergies as I have. I can’t wait to try this– save money, and space in my suitcase next time I go to America!

  4. Annie @Maebells

    I love all kinds of granola bars and these look great! I love they have a layer of chocolate, the perfect way to satisfy your sweet tooth without over indulging!

  5. Sharon

    These look incredible! I’m with you on eating my calories as apposed to drinking them. I like your method of toasting the almonds on the stovetop, too. Great timesaver.

  6. Rebekka

    Could I omit the protein powder/substitute it with something else please? (what would you recommend, or should I just use less liquid?) Thanks! :)

    • Olena

      Substitute it with extra almond flour. You might need more or less. Just add slowly until the dough is crumbly, like in my photos.

  7. Amy

    I made this beauties yesterday. They taste so good. I was worried because I didn’t got the same consistency, mine was oily but very firm, maybe because I used whey protein. I think actually my whey absorbs more milk and oil, because I add little bit more protein and almond meal, but consistency was same, so I figured let’s try it like this, and they are yummy, and with a good consistency. thanks a lot!

    • Olena

      Whey absorbs moisture differently. Any slight substitution should be adjusted and you did teh right thing.:) Glad you liked the bars.:)

  8. Rebecca

    I’ve just found your website and have bookmarked so many of your recipes! I tried a cookie recipe yesterday and they are the first cookies that actually turned out well when following a healthy recipe. I also made these homemade almond crunch protein bars and they are so good!!!! They’re definitely going to be remade often! The coconut oil was a little overpowering though so I might decrease the amount a little bit. And I was so happy that they turned out looking like your picture, whenever I bake (which isn’t often but I’m definitely going to be baking more often now that I’ve found your website) my results never look like the picture but these do! I’m so happy, thanks for sharing recipes! I really appreciate it.

    • Olena

      Awesome, Rebecca! I’m so so so glad to hear that! I test my recipes quite a few times to make sure they work. In regards to reducing coconut oil, you can try but not by much. It acts as the binder and holds the bars together.

  9. Louise

    Yum!!! Love your website, I’m just getting into clean eating over the last couple of months. I have managed to reduce my Excema to zero and I have had it for 31 years. I used coconut milk instead of almond milk as it was all I had and I added extra almond meal and protein to make up for it, it was a little lily otherwise. I also added coconut threads to give it a bit more texture. YUM!!

    • Olena

      Sounds great! Yes, you will see many changes for the better with clean eating! Good for you! I’m down to buying only real food, maybe a package of organic crackers and a box of emergency pizza for the kids, and some organic chips for the kids. Thank you for stopping by and letting me know.:)

  10. Ng

    Dear Olena do these bar crumble or melt in room temperature? I have tried so many protein bars that falls apart.

    • Olena

      In extreme heat they crumble and the topping melts.:) At room T they will probably split in half. I never tried that. This is definitely not a bar to be carried in a purse for hours. Most healthy bars are like that because they do not contain tons of sugar. You should buy Simply Bar. Very healthy protein bar. Look in Costco for cheap.

    • Olena

      As I have indicated in the recipe, you have to use plant based protein powder. Whey and plant based proteins act completely different in baking.

  11. SinYee

    And I used coconut milk too. Maybe that was the mistake? It turned out inedible. Sticky, oily, yucky

    • Olena

      No. The problem was whey protein powder I believe. Whey becomes runny when mixed with other ingredients where as plant based protein absorbs the liquid.

  12. Emma

    These look totally delicious! With the cooler weather I haven’t been making smoothies so regularly so this recipe is a great one to use my neglected protein powder!



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