Two of My Favorite Protein Packed Snacks

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Sea Salt Chocolate Protein Bars


  • 1 ½ cups pecans or almonds

  • 1 ½ cups rolled oats

  • 8 whole medjool dates, pitted

  • ½ cup coconut oil, melted

  • 1 pinch sea salt

 Chocolate Filling Layer:

  • ¼ cup coca powder

  • ¼ cup Arbonne chocolate protein powder

  • ¼ cup coconut oil melted

  • ¼ cup liquid sweetener – agave, maple syrup or honey (more or less to taste) I use honey stevia blend by Truvia, comes in a little squeeze bottle.

  1. Crust: Pulse all ingredients for the crust in a food processor until the mixture is sticky like dough. Set aside 3/4 cup of the mixture. Press the remaining crust mixture into a 9x5 greased (with coconut oil) loaf pan.

  2. Chocolate: Whisk the chocolate filling ingredients in a small mixing bowl until smooth. Pour over crust.

  3. Topping: Sprinkle remaining crust on top and press gently to get it to stay put.

  4. Chill: Place in the freezer for 2 hours. Cut into bars and serve!

Recipe and picture from @juliamarie_arb

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No Bake Protein Bars


  1. Mix all ingredients together in a food processer. Press into a 13x9 pan and let chill in fridge for a few hours. Cut into one inch squares and serve!

Topping: (Both optional)


  • 1 cup pecans or any nut chopped and pressed over top or

Chocolate Drizzle Topping

  • 1 cup walnuts

  • ½ cup pecans

  • 2 tbsp. cocoa powder

  • 10 soft medjool dates

  • 2 tbsp. water

  • Sea salt to taste

  1. Add all ingredients to processor until smooth and put on top of bars. I usually like to add it in a layer.

 Recipe adapted from @daniellenicoleyoga. Picture from @nadiashealthykitchen.

Samantha FriedmanComment