Cookie Dough Chocolate Crunch Protein Bars
Prep time: 
Total time: 
Serves: 10
  • 45g (1/2 cup) dark chocolate chips
  • 2 tbsp almond butter (or peanut butter, hazelnut butter, cashew butter)
  • 2 tbsp mixed seeds (I used a breakfast boost seed mix)
  • 15g (1 cup) puffed buckwheat (or rice crisps)
  • 50g (1/2 cup) ground almond
  • 35g (1/3 cup) oat flour
  • 4 tbsp vegan protein
  • 3 tbsp fruit syrup (or maple syrup)
  • 1 tsp vanilla extract
  • 1 and ½ tbsp chocolate chips
  • Top: Pea Snacks or Chopped Nuts
  1. Line a baking dish with parchment paper, set aside.
  2. Melt the chocolate chips in the microwave. Once melted, transfer to a mixing bowl and stir in the almond butter, seeds, and buckwheat puffs.
  3. Pour the mixture into the prepared baking dish and place in the freezer for 20 minutes. In the meantime, prepare the cookie dough.
  4. In a mixing bowl, stiff together the almond flour, oat flour, and protein powder. Add the syrup, vanilla extract, and mix until a dough forms. Stir in the chocolate chips.
  5. Transfer the cookie dough to the baking dish and spread it in an even layer on top of the chocolate crisp layer.
  6. Carefully remove from the baking dish and cut into 10 small bars
  7. Store in the fridge
Nutrition Information
Serving size: 1 Calories: 125 Fat: 8g Carbohydrates: 6g Protein: 6g
Recipe by clean lean bakes at