This recipe was inspired by the brilliant The Happy Pear and has become a repeat favorite in our home. Simple, satisfying, and built around real ingredients, it’s an easy way to keep convenient snacks whole-food-led and protein-rich.
Makes approx. 12 bars with around 25g protein per serving
Ingredients:
1 cup pumpkin seeds
½ cup hemp seeds
1 ½ cups pea protein powder
⅓ cup almond flour
3 tablespoons coconut oil
½ cup smooth peanut butter
6–8 squares dark chocolate (70% cacao or higher)
Pinch of sea salt
Instructions:
1. Add the pumpkin seeds and hemp seeds to a food processor and pulse a few times until broken down, while still keeping a little texture.
2. Transfer the mixture to a stand mixer or large mixing bowl. Add the pea protein and almond flour and stir until evenly combined.
3. In a small saucepan over low heat, melt the coconut oil. Remove from the heat and stir in the peanut butter until smooth and fully combined.
4. Pour the peanut butter mixture into the dry ingredients and mix until a thick dough forms.
5. If the mixture feels too dry or crumbly, add 1–2 tablespoons of unsweetened plant milk or water until it holds together.
6. Line an 8x8-inch freezer-safe baking pan or dish with parchment paper.
7. Press the dough into the center of the pan. Place another sheet of parchment paper on top and use a rolling pin or the back of a measuring cup to press evenly into shape.
8. While the mixture is still soft, lightly score into 12 bars or squares.
9. Place the pan in the freezer for 10–15 minutes to firm up.
10. Meanwhile, melt the dark chocolate using a heatproof bowl over simmering water, stirring until smooth.
11. Remove the bars from the freezer and transfer to a wire rack. Gently separate along the scored lines.
12. Use a spoon to drizzle the melted chocolate over each bar and finish with a pinch of sea salt.
Transfer the bars back onto parchment paper or a plate and refrigerate until the chocolate has fully set.
Store in an airtight container in the refrigerator for up to 1 week.
Variations:
• Add dried goji berries for extra texture and natural sweetness
• Sprinkle crushed peanuts over the chocolate before setting
• Swap the pea protein for MPOWDER Meno-Boost and cut into 7 larger bars to deliver the recommended daily serving in a more indulgent snack format
Why we love it:
Unlike many store-bought protein bars, this version is built around minimally processed ingredients, healthy fats, fiber, and plant protein — without artificial sweeteners, flavor masking agents, or ultra-processed fillers.
A Protein-Packed Snack Bar the Whole Family Will Actually Want to Eat
This recipe was inspired by the brilliant The Happy Pear and has become a repeat favorite in our home. Simple, satisfying, and built around real ingredients, it’s an easy way to keep convenient snacks whole-food-led and protein-rich.
Makes approx. 12 bars with around 25g protein per serving
Ingredients:
1 cup pumpkin seeds
½ cup hemp seeds
1 ½ cups pea protein powder
⅓ cup almond flour
3 tablespoons coconut oil
½ cup smooth peanut butter
6–8 squares dark chocolate (70% cacao or higher)
Pinch of sea salt
Instructions:
1. Add the pumpkin seeds and hemp seeds to a food processor and pulse a few times until broken down, while still keeping a little texture.
2. Transfer the mixture to a stand mixer or large mixing bowl. Add the pea protein and almond flour and stir until evenly combined.
3. In a small saucepan over low heat, melt the coconut oil. Remove from the heat and stir in the peanut butter until smooth and fully combined.
4. Pour the peanut butter mixture into the dry ingredients and mix until a thick dough forms.
5. If the mixture feels too dry or crumbly, add 1–2 tablespoons of unsweetened plant milk or water until it holds together.
6. Line an 8x8-inch freezer-safe baking pan or dish with parchment paper.
7. Press the dough into the center of the pan. Place another sheet of parchment paper on top and use a rolling pin or the back of a measuring cup to press evenly into shape.
8. While the mixture is still soft, lightly score into 12 bars or squares.
9. Place the pan in the freezer for 10–15 minutes to firm up.
10. Meanwhile, melt the dark chocolate using a heatproof bowl over simmering water, stirring until smooth.
11. Remove the bars from the freezer and transfer to a wire rack. Gently separate along the scored lines.
12. Use a spoon to drizzle the melted chocolate over each bar and finish with a pinch of sea salt.
Transfer the bars back onto parchment paper or a plate and refrigerate until the chocolate has fully set.
Store in an airtight container in the refrigerator for up to 1 week.
Variations:
• Add dried goji berries for extra texture and natural sweetness
• Sprinkle crushed peanuts over the chocolate before setting
• Swap the pea protein for MPOWDER Meno-Boost and cut into 7 larger bars to deliver the recommended daily serving in a more indulgent snack format
Why we love it:
Unlike many store-bought protein bars, this version is built around minimally processed ingredients, healthy fats, fiber, and plant protein — without artificial sweeteners, flavor masking agents, or ultra-processed fillers.