Protein Amazebars 

* Low Carb, Gluten-Free PLUS *Dairy Free & *Nut Free Options



  • 250g 100% natural unsweetened peanut or almond  butter, with the oil removed from the top of the jar (*Nut Free  option – use tahini or sunflower seed butter)
  • 60g 100% pure whey protein powder (*Dairy-Free option – use plant sourced protein powder such as Sun Warrior Raw Vegan Protein Powder)
  • 60g plant protein protein (such as PeaPro pea protein powder)
  • 100g unflavoured Greek yoghurt (*Dairy Free option – use coconut cream)
  • 1 tbsp pure vanilla bean paste or extract
  • 1 tsp cinnamon powder
  • 25g chia seeds
  • 50g Natvia, (or preferred NATURAL sweetener to taste)



  • 100g sugar-free dark chocolate.  I used my homemade stevia-sweetened dark chocolate (roughly based on this recipe but using liquid stevia instead of rapadura – …But you can cheat by using “Well Naturally” brand stevia-sweetened dark chocolate, available at most major supermarkets in the health food section.
  • 2 tsps of coconut oil
  • ¼ cup Flaked almonds, plus extra to garnish the top (*Nut Free option – use flaked or shredded coconut)



  • Place all the ingredients, excluding the chocolate and flaked almonds, into the bowl of a food processor.  Pulse (TM - Turbo) until combined.  If the mixture is a little too dry, add a little more yoghurt/coconut cream to achieve a consistency that can easily be rolled and patted down easily.  Press mixture into a tray lined with baking paper or foil.  Place in the refrigerator to firm up for about 30 – 60 minutes.
  • Melt the chocolate and coconut oil together in the microwave (i just stick it in a coffee mug) for about 30 secs or in a bowl over gently simmering water, then stir with teaspoon until smooth. (TM - Break the chocolate into the TM bowl and melt with the coconut oil on Speed 2, 50 degrees for 4 minutes.)  Cool slightly.
  • Add the flaked almonds/coconut  to your melted chocolate and pour over the refrigerated slab. Sprinkle the flaked almonds over the top.  Refrigerate for a further 30 – 60 minutes.
  • Once set, cut into bars or squares as desired.  A hot clean knife will make this an easier and neater process.  (I also find it helps to lift the entire slab out of the tray and onto a board to make this step easier – and kinder on your knives!)
  • Store bars in an airtight container in the refrigerator.  Or for a convenient portable snack, wrap bars individually in cling wrap and store in freezer until needed.