Prot: 24 g, Carbs: 13 g, Fat: 10 g, Cal: 239 (sweetened)
Prot: 24 g, Carbs: 7 g, Fat: 10 g, Cal: 215 (unsweetened)


Made with black cocoa powder and Clutch Bodyshop’s Dark Chocolate whey isolate, these Double Dark Cocoa Protein Bars taste like Oreo chocolate cookies, with a hint of coconut. SO DELICIOUS!

The team at Clutch Bodyshop was kind enough to send over some of their premium protein powders for me to work with. The chocolate whey is dark, and I love pairing it with more black cocoa in protein treats. Have you seen my Chocolate Raspberry Protein Truffles? Yum!

These Double Dark Cocoa Protein Bars are very easy to make! After mixing the ingredients, you’ll form the dough into a rectangle and let it sit in the fridge to firm up. Then cut, and enjoy!


Not into protein bars? This recipe can be made into bite-sized protein treats, too! A little chocolate deliciousness to top off a meal. (I just had one after lunch. And yes, I tracked it in MyMacros+!)

I’m offering sweetened and unsweetened options here, depending on the macros you’d prefer. I used coconut sugar as a sweetener, but you could certainly use your choice of calorie-free natural sweeteners, like erythritol or stevia.


Do give these a try! They are absolutely delicious!

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Double Dark Cocoa Protein Bars
Nutrition Information
  • Serving size: 1 bar
  • Calories: 239
  • Fat: 10g
  • Carbohydrates: 13g
  • Sugar: 7g
  • Fiber: 4g
  • Protein: 24g
Prep time: 
Total time: 
Makes 4 bars.
  1. Mix dry ingredients to combine: whey protein, cocoa, coconut sugar, sea salt.
  2. Add in coconut milk. Mix well.
  3. Add coconut butter. Mix well, using your hands to combine, if necessary.
  4. Form dough into a rectangle and place on parchment paper.
  5. Refrigerate for about 20 minutes (or more) to firm up (or speed this up by placing it in the freezer for 5 minutes or so).
  6. Cut into 4 bars, and enjoy!
  7. Keep these cool or store in the refrigerator. Because of the coconut butter, they'll get melty if left out in warm temperatures.
A note about substitutions: because each type of protein powder has a distinct flavor and texture, I would not try substituting different types of protein powders in this recipe (other than whey protein). (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)

To make protein bars that won't melt at warm room temperatures, you might try using (melted) cacao butter instead of coconut butter. I think you might have to refrigerate the dough some before you can shape it into a rectangle, though.

Macros for the unsweetened version (without coconut sugar) are:
Prot: 24g, Carbs: 7g (4g fiber, 1g sugar), Fat: 10g, Cal: 215 per bar.