Fruity Choc Chip Protein Bars

  • Author: Jane Hutton


  • 375g flaked almonds
  • 250g pecans, lightly toasted
  • 75g ground flax
  • ¾ teaspoon ground cinnamon
  • 75g dried unsweetened cranberries
  • 7 large dates, pits removed
  • 75g dried unsweetened blueberries
  • ½ teaspoon vanilla
  • ½ tablespoon honey
  • 45 tablespoons water
  • 75g dark chocolate (in chips or chopped up from a solid block)


  1. Place almonds, pecans, ground flax, cinnamon, cranberries, dates, blueberries, vanilla in a food processor and process until well ground. Then pulse in honey and 3 tablespoons of water. You want the mixture to form into a ball. If it’s not after the 3 tablespoons of water add in additional water and process until the mixture begins to form a ball.
  2. Remove from food processor and stir in chocolate chips. Then press into a 8×8 inch baking dish. Place in refrigerator for an hour and then slice into bars and serve.
  3. Bars are best kept in the refrigerator. Bars can also be wrapped individually and placed in an airtight container in the freezer.

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