Prot: 28g, Carbs: 9g, Fat: 13g, Cal: 261


Making your own protein bars is easier than you think, and the flavor varieties are endless! Here I’ve used hazelnut butter with vanilla whey isolate and vanilla bean seeds to make delicious Vanilla Hazelnut Protein Bars!


While some whey proteins bake better than others, they’ll all work well for this kind of no-bake recipe. I used all natural Isopure vanilla whey protein isolate here. It has a mild vanilla flavor that would work well for lots of protein bar flavors, and the smooth texture is great. Thanks to the folks at Isopure for sending it over! At the time of this post, Vitacost has a great price on this protein, and you can save $10 on your purchase by shopping through this link: You can also find the hazelnut meal (to make hazelnut butter), vanilla beans, stevia, and coconut flour there. One-stop shopping to make your Vanilla Hazelnut Protein Bars!



This post contains affiliate links to products I recommend. When you make purchases through these links, this blog makes a small commission (at no extra cost to you). Thank you for supporting our work!

Vanilla Hazelnut Protein Bars
Nutrition Information
  • Serving size: 1 bar
  • Calories: 261
  • Fat: 13g
  • Carbohydrates: 9g
  • Sugar: 4g
  • Fiber: 4g
  • Protein: 28g
Prep time: 
Total time: 
Makes 3 bars.
  • 1 cup Isopure Natural Vanilla whey isolate (93g)
  • ¼ cup filtered water (60ml), or as needed
  • ¼ cup hazelnut butter, warmed (56g)
  • seeds of one vanilla bean
  • 2 scoops stevia (or to taste)
  • 2 tablespoons coconut flour (16g)
  1. Mix whey protein and water. Use just enough water to have a smooth texture, not crumbly.
  2. Mix in hazelnut butter, vanilla bean seeds, and stevia.
  3. Add coconut flour, and mix to combine. You'll need to use your hands.
  4. Place dough on a sheet of parchment, and use the side of a large knife or flat surface to help shape it into a rectangle.
  5. Wrap in the parchment, and refrigerate for an hour or so to firm it up before cutting (if desired).
  6. Enjoy! These will be fine wrapped in parchment or plastic wrap in your bag all day, but for longer storage I would refrigerate them.
A note about substitutions: Casein, whey/casein blends, or vegan protein powders would also work here. Because casein and vegan proteins are more drying, you may need more water and/or less coconut flour.

I make the hazelnut butter myself by putting hazelnut meal in the food processor.