High-Protein Chocolate Chip Cake Bars

If you’re looking for a healthier treat that still satisfies a serious chocolate craving, these high-protein chocolate chip cake bars fit the bill. They’re soft, moist, and taste like a cross between a blondie and a cake—yet they’re made with wholesome ingredients.

Course Dessert, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 200

Author Lily Ernst

Ingredients

1 ½ cups canned chickpeas drained well
½ cup natural almond butter or natural nut butter of choice
½ cup almond flour or oat flour
½ cup protein powder plain or vanilla flavor
½ cup maple syrup
¼ cup egg whites
2 teaspoons vanilla extract
1 teaspoon baking soda
¼ teaspoon salt
½ cup dark chocolate chips plus more for topping

Instructions

Preheat oven to 350F and line an 8x8" square pan with parchment paper.
Add all the ingredients, except the chocolate chips, to a blender.
1 ½ cups canned chickpeas, ½ cup natural almond butter, ½ cup almond flour, ½ cup protein powder, ½ cup maple syrup, ¼ cup egg whites, 2 teaspoons vanilla extract, 1 teaspoon baking soda, ¼ teaspoon salt
Blend until smooth and well combined.
Remove the blade and stir in the chocolate chips. Pour the batter into the prepared pan. Top with more chocolate chips if desired.
½ cup dark chocolate chips
Bake for 20-25 minutes or until the surface is puffed up and golden. A toothpick inserted into the center should come out clean. Let cool completely before cutting into bars.

Notes

Leftovers can be stored in an airtight container at room temperature for 2 days or in the fridge for up to 5 days. These bars also freeze beautifully—just thaw before serving.

Nutrition