Healthy Strawberry Protein Bars are soft, chewy, and don't require any baking! They're made with wholesome ingredients like almond butter, freeze dried strawberries, and vanilla collagen powder. The sweet strawberry flavor is perfect for spring and summer!

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Jump to:

• Why You'll Love This Recipe
• 🍴Ingredient Notes
• 🍴Step by Step Instructions
• Expert Tips
• Recipe Variations
• How to store leftovers
• Recipe Card
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• 💬 Reviews

Why You'll Love This Recipe

Homemade protein bars are a great way to sneak more protein into your diet! They're soft, chewy, and have a sweet strawberry flavor!

Enjoy them as a healthy snack or on-the-go breakfast. I love to meal prep an extra batch to keep in my freezer for whenever a craving strikes.

Easy

These delicious no bake bars are perfect for when you need a quick grab and go snack! The recipe requires minimal prep time and all you need is a mixing bowl, spatula, parchment paper, and a small loaf pan.

Healthy

Unlike most store-bought protein bars, this recipe is made with simple ingredients like almond butter, maple syrup, and vanilla collagen.

Plus, this recipe contains 14 grams of healthy fats from the almond butter and about 12 grams of protein from the collagen. This combination is what makes these no bake protein bars so satisfying!

Allergy Friendly

If you have food sensitivities like me, it can be difficult to find snacks that work with your dietary restrictions.

This recipe is gluten-free, dairy-free, soy-free, and can easily be made nut-free! They're great for anyone on a Paleo Diet!

🍴Ingredient Notes

• Almond Butter - Creamy, drippy natural almond butter works best with this recipe. I love Costco almond butter because it's a great price for the size that you get. You can also swap for cashew butter or peanut butter.
• Vanilla Collagen - I used Primal Kitchen Vanilla Collagen, but any vanilla collagen powder will work with this recipe. I have not tested it with regular vanilla protein powder or strawberry protein powder, but I'm sure it would work!
• Coconut Flour - I have not tested this recipe with any other gluten-free flour. For more information on coconut flour, check out my post on why coconut flour should not be used interchangeably with other gluten-free flours.
• Coconut Oil - You'll need a small amount of coconut oil to give these protein bars a little extra moisture.
• Maple Syrup- You can swap for honey.
• Vanilla Extract - You'll need a little vanilla extract to add depth to the flavor.
• Freeze-Dried Strawberries - I used organic freeze-dried strawberries. Save a few to press on top of the bars! Do NOT use fresh strawberries with this recipe. It will completely alter the texture.

🍴Step by Step Instructions

Step 1: Mix Ingredients

Add almond butter, vanilla collagen, freeze dried strawberries, melted coconut oil, coconut flour, maple syrup, and vanilla extract into a large mixing bowl. Stir together with a spatula or spoon until a thick dough forms.

Step 2: Press Dough into Pan

Next, pour the protein bar mixture into a parchment paper lined pan. Use a spatula or your hands to flatten it out.

Top each bar with extra freeze-dried strawberries or chocolate chips. Press them into the dough so they stay put!

Step 3: Chill

Chill the protein bars for a couple of hours in the refrigerator. (Or freeze to speed up the process!)

Step 4: Cut Protein Bars

Finally, use the parchment paper to pull the mixture out of the pan. Place on a cutting board and carefully cut 12 bars out with a warm knife. (Run the knife under hot water and dry with a towel.)

Step 5: Store Protein Bars

Place the bars in an airtight container in the refrigerator until you're ready to enjoy!

Expert Tips

• Use a firm spatula to mix the dough together. Make sure you scrape the sides of the bowl to incorporate everything together.
• Line the baking pan with parchment paper so the bars don't stick. Use the parchment paper to easily pull the bars out of the bread pan.
• For best results, run hot water on a sharp knife and dry with a towel before you cut into the bars. This will ensure clean cut each time.
• Use a smaller bread pan to make thicker bars.
• It's important to chill the bars for at least 2-3 hours before you remove them from the pan. If they stay at room temperature too long, they will get soft and sticky.
• It's okay if the freeze-dried strawberries break apart while you're mixing the batter, but do not crush them too much or they will create a very sticky dough.

If you love homemade protein bar recipes, try my Chocolate Protein Bars and my Cookie Dough Protein Bars!

Recipe Variations

• Add dark chocolate chips or white chocolate chips on top of the bars. My favorite dairy-free and soy-free chocolate chip brands are Pascha and Hu Kitchen. Both make dark chocolate chips with clean ingredients.
• Dip the top of each protein bar in melted chocolate for a chocolate covered strawberry flavor!
• For a nut-free version use Sunbutter which is made with sunflower seeds. You can also use chocolate sunflower seed butter to make a chocolate fudgy protein bar!
• Press the dough into silicone molds to create fun shapes! Dip the shapes in melted dark chocolate.

How to store leftovers

Leftover protein bars should be stored in an airtight container in the refrigerator for up to a week.

You can also store them in the freezer for 2-3 months!

More snack recipes!

After you make these Strawberry Protein Bars, make sure to leave a comment & rate the recipe!

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