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Hello, friends! After a rejuvenating retreat in Costa Rica, feeling ready for the new phase of life, brozed and ready to share all my newest recipes! I’m thrilled to be back in the kitchen creating and this recipe has been waiting patiently for you to enjoy! My Almond Butter Protein Bars are everything you need in a snack – chewy, healthy, and packed with protein. Whether you need a quick breakfast, a midday energy boost, or a post-yoga treat, these bars deliver.
These bars are filled with fibre, protein and healthy fats making them a winning recipe in all the ways. It’s the perfect not too sweet and salty snack that stores in the freezer and makes a great addition to a lunch. I’ve been really into fibre packed snacks lately and this recipe is full of it. The secret to their perfect texture? Psyllium husk, which not only adds fiber but also binds the bars together like a dream.
Paired with my favorite @botanicahealth protein powder, these bars are as functional as they are delicious. I’ve tried other recipes where the bars essentially fall apart, no bueno. These babies hold together like an absolute dream. If you’re a fan of sweet and salty, the optional dark chocolate and flaky sea salt topping will seal the deal!
These bars are so easy to make you’ll be wondering why you ever bought granola bars from the supermarket! Make them once and fall in love with every bite:
Preheat your oven to 320°F convection and line a 9×11 baking pan with parchment paper, leaving an overhang for easy removal.
In a large bowl, combine all the dry ingredients: seeds, oats, flax, psyllium husk, protein powder, cinnamon, and salt.
In a small pot, gently heat the almond butter, honey, vanilla, and olive oil over medium-low heat until smooth and combined.
Pour the wet ingredients over the dry ingredients and mix thoroughly, ensuring everything is well coated. Press the mixture firmly and evenly into the prepared pan using a rubber spatula. Bake for 30-35 minutes, or until the top is golden brown and dry to the touch.
Let the bars cool completely on a wire rack. Spread a layer of almond butter over the top, then melt the dark chocolate and spread it evenly over the almond butter. Sprinkle with flaky sea salt for an extra kick of flavor.
Freeze the pan until the chocolate hardens, then remove the bars using the parchment overhang. Slice into bars with a sharp knife and store in the freezer.
There are so many ways to get creative with this recipe. You can easily customize these almond butter protein bars to suit your taste or dietary preferences. Try swapping the almond butter for another type of nut or seed butter, like peanut butter or sunflower seed butter. Add dried fruit, such as cranberries or chopped dates, to bring a touch of natural sweetness to the bars. For a tropical twist, sprinkle shredded coconut on top before baking.
Absolutely! Simply roll the mixture into bite-sized balls instead of pressing it into a pan. Freeze until firm and enjoy as protein bites. You could even try dipping them in the dark chocolate for a decadent chocolate coating!
You’ll love these almond butter protein bars because they’re the perfect combination of healthy, delicious, and easy to make! Packed with fiber, protein, and healthy fats, they’re a nutrient-rich snack that will keep you fueled throughout the day. These bars are vegan friendly and gluten-free, making them suitable for a variety of diets, and they’re easily customizable to fit your favorite flavors and ingredients. Best of all, they’re perfect for on-the-go snacking—just store them in the freezer and grab one whenever you need a quick, convenient snack or breakfast!
If you made these bars don’t forget to leave a rating and review below. Check out these recipes next:
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44 Responses
You state these can be made into balls but should you bake them like the bars?
I like my bars crispy so that is why you would bake them. If you want to keep them raw you could roll them store them in the freezer. Two very different methods but equally tasty.
Can you use coconut oil instead,
You sure can!!!!
The recipe steps don’t mention when to add the olive oil…. To the rest of the wet ingredients?
TBD on #of stars, still making them
Thanks for catching that! I made the change!! I hope you love the bars as much as I DO!!
Hey I’d it possible to use coconut flour instead of protein powder, and if so how much should I use? Thanks
Hi Liz!! I use the protein powder to increase the protein. If you want to use coconut flour I would add 2 tbsp of it 🙂
I made them and they are fabulous!! thank you!!
So happy that you enjoyed these Eva! Thanks so much for the rating and review 🙂
loved the taste and it’s so easy to make…your recipes are simply wow and delicious
Hi Shilpa! I really appreciate you taking the time to rate and review 🙂 I am so happy that you enjoy my recipes!
bonjour,je peux enlever le miel ou c’est lui qui tient la consistance.car j’ai une poudre de protéines végétales malheureusement sucré.merci et bonne soirée.
Hi there, yes, you can remove the honey however it is an important component to ensuring everything binds together. Your bars may end up more crumbly.
Hii Teri-Ann,
Absolutely loved reading this, As someone who has been working in the protein bar industry for several years, I can say this recipe hits all the right notes — simple, wholesome ingredients, high in fiber and protein, and customizable for different tastes. Your use of psyllium husk is brilliant; it’s often overlooked but makes a huge difference in texture and binding. I also appreciate the balance between healthy fats and plant-based proteins, making these bars a truly functional snack. The option to add a dark chocolate topping is just the perfect finish for both flavor and appeal.
Quick question: Have you ever experimented with adding adaptogens like ashwagandha or maca powder into these bars for an extra wellness boost?
Thank you so much for this thoughtful comment! I love hearing from someone deep in the protein world. Psyllium husk is such a game-changer for structure, right?! I haven’t personally added adaptogens like ashwagandha or maca to these bars yet, but that’s an incredible idea. I’ll definitely try it in a future batch. Thanks again for sharing your expertise John, I appreciate you taking the time to review this bar!
Made them and they are easy and delicious. Texture once baked is almost biscuit like. Only problem is when I cut them some bits crumbled and some bars split. So they don’t look as neat as yours. I’ll read the tips to see if there’s a way to avoid this.
Hey Alicia! So happy that you enjoyed this recipe 🙂 One tip I could suggest for cutting the bar is using a hot but dry knife, this may help pass through the bar with more ease!
How long do they need to be out of the freezer before they’re ready to eat please?
Hi Laura, as long as it takes for everything to harden, I typically do at least an hour to 3 to start.
I made this in such a rush in a tiny window of time I had today and didn’t read the recipe in full, just the ingredients. I pressed into a pan, refrigerated, then topped with chocolate. We’re all digging in after dinner and only just this moment have I realised it was meant to be baked 😆 so if anyone was wondering if this works as a raw slice- it absolute does, and it’s amazing! Will bake next time for fun ☺️
Hey Sheridan!! Good job making the raw version work ahahha I am so happy you enjoyed this recipe 🙂
made this with the following subs: left out hemp and protein powder, added more oats and some puffed millet for texture. swapped Honey for maple syrup. was really good thankyou, love storing in freezer, I just had a baby and loving as a snack around breastfeeding.
Hey Nat, congrats and thanks for taking the time to share your modifications on these bars!
Hello
What do you recommend in place of the protein powder, we would like to make the bars without?
Hi Adrea, I would omit altogether! It won’t change the texture of the bars 🙂
Hello.
I was wondering if I need to use whole psyllium husk or powder psyllium husk in this recipe. Thank you for your time and delicious recipe.
Hi Gina, I use psyllium husk powder!!!
Looking forward to trying these. Would they work with a protein powder that doesn’t contain any sweetener at all (straight pea protein) or would I need to add more honey?
Hey David, of course you can use a protein powder that doesn’t have sweetener, you may find that you want to change the amount of honey but it all depends on your personal preference! The botanica protein powder is not overly sweet so I think you’d still enjoy these bars!
Hello! I’m on a Paelo diet and it seems like the only ingredient I cant have is oats. Can I make these without oats? Any suggested modifications without the oats?
Hi Laura, you could try another flake like quinoa flakes or whatever is paleo approved! Best of luck and enjoy this recipe 🙂
Hi Terri-Ann! These bars look delicious and I’m preparing to make them right now ☺️. Just a quick question- If I am using vanilla protein powder, should I omit the liquid vanilla? Also, the protein powder contains sucralose so wondering also if I should adjust the honey?
Hey Kristen, I am so sorry I didn’t get to your question while you were making them! I also used vanilla protein but still added the vanilla extract. I used Botanica which only has natural sweetener and not very much at that so this recipe is totally based off a protein powder that is not overly sweet. How did yours turn out?
These are deceivingly like candy bars, I could make myself sick eating these they are that good! I love that it makes 16 because my husband loves them as well so it helps streamline our meal prep. I love them exactly as written! If I wanted some variation (doubtful) I could see how some dried fruit would be delicious as well. Thank you for a high fiber, high protein, clean ingredient bar recipe! These are a staple in my home now. 🙂
Hey Stephanie! Thank you so much for taking the time to rate and review this recipe! I am so happy that you enjoyed them and made them totally as is 🙂
They are so delicious! And if you change the topics, you have a different taste. Very nice. I have used erithyrol as sweetener. That also works. Thank you for the receipe.
This makes me smile so wide!!!
I made these last night just one different ingredient which made them fabulous. I used malted barley extract instead of honey.
This is the third thing I have made and been so pleased with all 3. Making carrot breakfast cookies for teenagers that go to school early.
Granola is super as well. Will keep going.
Thank you for making your recipes available
So cool! I am so thrilled you love my work. Thank you for your support!!
Just made these and they are delicious, even my fussy husband likes them! Can i ask, do we keep them in the freezer as you’ve stated rather than fridge or cupboard in a tin? If so can you eat straight from the fridge or should you leave them for a while? Thanks
You can keep them in the fridge or freezer. I prefer them straight from the freezer!
These look delicious! How might I increase the protein level without compromising the recipe/flavor?
Hi! You could add more hemp seeds to the mix and the sprinkle more hemp seeds ontop of the melted chocolate.