Chocolate Dipped Protein Bars
sprouted | Raw | Gluten Free
I set out to recreate the Clif Builder Bar, made with super high-quality, whole-food ingredients. I focused on the flavor and the layered texture, a chewy cookie base, crispy crunchy gooey filling, and a chocolate coating.
These bars are filled with plant-based protein, healthy fats, minerals, and live enzymes, making them a powerhouse snack.
With a little patience, you’ll have a high-quality, homemade protein bar that’s worth the effort.
Chocolate Dipped Protein Bars
Equipment
- Dehydrator
- food processor
Ingredients
Cookie Base
- 1 cup rolled oats
- 1 cup millet sprouted
- 5 dates + 1/4 cup water = date paste
- 1/2 cup almond flour
- 2 tbsp almond butter
- 1/2 tsp vanilla bean paste or extract
Crispy Crunchy Gooey Filling
- 1 1/2 cup pecans & cashews or whatever ever nuts or seeds you prefer
- 1 cup amaranth sprouted
- 5 dates + 1/4 cup water = date paste
- 1/4 cup cacao nibs
- 2 tbsp chia seeds
- 2 tbsp coconut nectar or honey, agave, or maple syrup
- 1 tbsp maca powder optional
- 1/2 tsp vanilla bean paste or extract
- 1/4 tsp sea salt
Chocolate Coating
- 1/4 cup golden cacao butter melted
- 2 tbsp coconut oil melted
- 2 tbsp cacao powder
- 2 tbsp agave or maple syrup; coconut nectar or honey is too thick
- 1/8 tsp sea salt
Instructions
Sprout Millet & Amaranth
- Soak the amaranth and millet in separate bowls for about 8 hours. They need to completely submerged with about an 1inch of water above.
- Rinse the grains in a strainer, put the strainer over the soak bowl to catch any drips. Then rinse about every 6-8 hours until they have tiny tails. Don't let the tails get too long or the recipe will taste like grass.
Cookie Base
- Blend oats in a food processor until flour-like. Transfer to a bowl.
- Mix in almond flour, sprouted millet, and salt.
- Prepare Date Paste separately in the food processor.
- Add date paste, almond butter, and vanilla. Mix until combined.
Crispy Crunchy Gooey Filling
- Pulse nuts in the food processor until bite-sized.
- In a bowl, mix with sprouted amaranth, cacao nibs, chia seeds, cacao, maca, and salt.
- Add coconut nectar, date paste, and vanilla. Stir well.
Final Assembly
- Press the cookie base into a lined pan.
- Spread the crispy crunchy filling evenly on top.
- Dehydrate at 115°F for 1-2 hours or refrigerate for 1 hour to firm up.
Chocolate Coating
- Melt cacao butter and coconut oil using a warm water bath or in the dehydrator.
- Add cacao powder, sea salt, and agave. Mix well.
- Let chocolate cool for 10 minutes before dipping.
Dipping & Final Steps
- Chill or dehydrate bars before dipping them in the chocolate coating.
- Dip each bar, let excess drip, then place on a cooling rack.
- Freeze for 30 seconds to set the chocolate.
- Store in an airtight container in the fridge.
Notes
- Store in the fridge for up to a week. If left out above 72F they could start to soften too much.
- Swap nuts/seeds based on preference.
- Customize flavors—try mint, matcha, or extra dark chocolate.
- No dehydrator? The fridge works too!
Resources
Why Sprouted Grains?
Sprouting makes grains easier to digest and increases their nutrient availability. Millet and amaranth are excellent plant-based protein sources. For sprouting instructions, check out sproutpeople.org.
Recommended Ingredients
These are the ingredients I use most often. I recommend buying as much as possible at your local health food store, as most of the ingredients will most likely be cheaper.
Recommended Tools
I started with cheap tools I found at the thrift store of Facebook marketplace and then I started investing in better more professional tools. These are the tools I have used.
I saved up for this fine piece of equipment. The blade isn't as good as the serrated s blade the black & decker food processor used to come with.
My first food processor ever and it worked perfect. They used to make the s blades better. But the container broke after 5 years.
I have had this set for almost 15 years. I love using the small 16oz processors for making date paste, and grinding spices and seeds. I use the blender for making shea butter body butter and I got rid of the processor bowl as it does not work for my recipes.
Nutrition Facts
Per bar
- Calories: ~539 kcal
- Protein: ~10.5 g
- Carbohydrates: ~61 g
- Fiber: ~10 g
- Sugars: ~35 g
- Fat: ~31 g
- Sodium: ~400 mg
Key Nutrients
- Rolled Oats & Sprouted Millet: Provide complex carbohydrates, fiber, and essential minerals for sustained energy.
- Almond Flour & Almond Butter: Supply healthy fats, protein, and vitamin E.
- Pecans & Cashews: Rich in healthy fats, magnesium, and antioxidants.
- Sprouted Amaranth: Offers plant-based protein and B vitamins.
- Dates: Contribute natural sugars and additional fiber for quick energy.
- Cacao Nibs & Cacao Powder: Deliver antioxidants, magnesium, and a decadent chocolate flavor.
- Chia Seeds: Add omega-3 fatty acids, fiber, and protein.
- Golden Cacao Butter & Coconut Oil: Provide healthy fats and a luscious, smooth texture.
- Natural Sweeteners (Agave/Coconut Nectar): Offer energy-boosting, natural sugars.
- Vanilla & Sea Salt: Enhance flavor depth and balance the sweetness.
These bars pack a solid mix of macronutrients—protein for muscle support, healthy fats, and complex carbohydrates—as well as key vitamins and minerals to boost your energy. Adjusting ingredient types or amounts may change these values, so consider this a guideline to help you fine-tune your recipe. Enjoy your delicious, nutrient-packed snack!
