The Perfect Paleo Protein Bar (Paleo, Gluten-Free, Dairy-Free)

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I'm not one for snacking because I love sitting down to eat a giant plate of food, but life is getting busy with the kids. They are no longer babies, and filling the job of taxi driver has begun! We constantly run from one event to the next and it's making those mid-day meals a bit hard, or those hours between breakfast and lunch become a bit stretched and I get hangry! I have made a Paleo protein bar that is way too good to be a health food. I love these things so much that I have to tell myself no; I never have to tell myself no! I have always been able to just do well with food "rules"...not with this protein bar. I am not alone in this, my kids beg for "that bar!" 

This recipe is a true snack because it's balanced in all the macros! Check out the nutrition facts below! 



½ cup + 2 tablespoons almond butter

¾ cup cacao powder (what I use)

½ cup manuka honey (what I use)

 ½ cup (40g) collagen  (what I use)

¼ teaspoon salt, omit if almond butter is salted

¼ cup mini chocolate chips (what I use)

⅛ cup almond pieces


In a bowl mix together almond butter, cacao powder, honey, collagen, salt and half of the mini chocolate chips.

Line an 8X8 dish with parchment paper, leaving parchment hanging over two of the sides, making it easy to lift the bars out of the dish. Place the batter into the dish and press down using your hands, making it even.

Chop the almonds into pieces and press them and the rest of the mini chocolate chips into the top of the soon-to-be protein bars.

Place the dish into the fridge for at least 30 minutes, it won’t become too hard if left longer.

Remove the pan from fridge, pull out the parchment and lay it on a flat surface. Use a sharp knife to cut the large square into multiple rectangles.

Wrap each cut rectangle in a piece of parchment for easy grab-and-go convenience and place in an air tight container in the fridge.


Hint- if the protein dough comes out dry it is due to the amount of oil in the almond butter; some brands are less oily than others. You can add more almond butter, or a drizzle or any oil you prefer. I would add one teaspoon at a time until the dough comes together nicely; adding too much oil/almond butter will lead to a sticky blob. 

Prep Time: 15 minutes

Cook Time: N/A

Yields: 8 bars (71.5g)