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homemade protein bars stacked on black cooling rack

How to Make Homemade Protein Bars {paleo friendly copycat RXBAR}


  • Author: Ashley
  • Prep Time: 35 minutes
  • Total Time: 35 minutes, includes chill time
  • Yield: 8x8 pan 1x

Description

An easy way to make homemade protein bars with dates, nuts, egg white protein and your favorite mix-ins customizing your flavors. Think copycat RX BAR but homemade!


Scale

Ingredients

Pineapple Mango

  • 1 cup cashews
  • 1 cup almonds
  • 1 cup egg white protein powder
  • 10 large medjool dates, pitted
  • 2oz dried unsweetened mango
  • 2 oz dried unsweetened pineapple
  • 2-4 tbsp water, as needed

Blueberry

  • 1 cup cashews
  • 1 cup walnuts
  • 1 cup egg white protein powder
  • 10 medjool dates
  • 1 cup dried unsweetened blueberries
  • 2-4 tbsp water, as needed

Mint Chocolate

  • 1 cup walnuts
  • 1 cup cashews
  • 1 cup egg white protein powder
  • ⅓ cup cacao powder (or unsweetened cocoa powder)
  • 18 large medjool dates
  • ½ tsp mint extract
  • 2-4 TBSP water, as needed

Peanut Butter Chocolate Chip


Instructions

Pineapple Mango

  • If dates or dried mango and pineapple are super dry, soak in warm water for 3-4 minutes then drain well.
  • Line a 8×8 pan with parchment paper (or use silicone pan), set aside.
  • In the bowl of your food processor with S blade, process almonds, cashews, and egg white protein until nuts have broken down into small pieces.
  • Add in pitted dates, dried mango and pineapple; process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water.
  • Once mixtures has come together and is sticky, transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan. I use his fun little pastry roller to make it extra flat.
  • Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares. 

Blueberry

  • Line a 8×8 pan with parchment paper (or use silicone pan), set aside.
  • In the bowl of your food processor with S blade, process cashews, walnuts and egg white protein until nuts have broken down into small pieces.
  • Add in pitted dates and dried blueberries; process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water.
  • Once mixtures has come together and is sticky, transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan. 
  • Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares, or roll into balls. 

Mint Chocolate

  • Line a 8×8 pan with parchment paper (or use silicone pan), set aside.
  • In the bowl of your food processor with S blade, process walnuts, cashews and egg white protein until nuts have broken down into small pieces.
  • Add in cacao powder, pitted dates and mint extract; process until combined.  With the motor running add about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water.
  • Transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan or use pastry roller.
  • Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares. Or try rolling into tablespoon size balls.

Peanut Butter Chocolate Chip

  • Line a 8×8 pan with parchment paper (or use silicone pan), set aside.
  • In the bowl of your food processor with S blade, process peanuts and egg white protein until nuts have broken down. It won’t take much because the peanuts are already fairly small.
  • Add in pitted dates; process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water. I needed 5 tablespoons water here. Once the mixture has come together, remove the S blade and fold in chocolate chips. If using regular-sized morsels, feel free to pulse in. 
  • Transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan. 
  • Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares. Or roll into balls, press into cookie shape, etc.

Store bars covered in fridge for 2-3 weeks. Or in freezer for about 3 months.

Notes

I use a 12-cup Breville Food Processor. Recipe can be cut in half if you have a smaller bowl to work with. A regular blender will not work with this recipe. I did not test this recipe using a high powered blender (i.e. Vitamix, Blendtec, Wolf Gourmet, etc.) so the process may be slightly different but overall those machines should work for this recipe.

VEGAN IDEAS: You can omit the egg white protein powder and likely sub 1/2 cup of plant protein powder. I can’t vouch for these results as I did not test them this way, and you may need more liquid. Let me know if you try!

Nutrition info provided approximate and calculated using Pineapple Mango Flavor. If making into balls or smaller squares, it will change. Feel free to calculate other flavors using ingredients listed on  myfitnesspal(dot)com

  • Category: snacks
  • Method: food processor
  • Cuisine: American

Nutrition

  • Serving Size: 1/12
  • Calories: 206
  • Sugar: 15g
  • Fat: 9g
  • Saturated Fat: 1g
  • Carbohydrates: 23g
  • Fiber: 4g
  • Protein: 10g

Keywords: homemade rxbar, homemade protein bars, paleo protein bar recipe

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