Here it is, a recipe for Chunky White Chocolate Macadamia Protein Bars! Thick, chewy and buttery sweet, these protein bars are just like the white chocolate macadamia cookie, but without the extra sugar and butter (and no baking required!). It’s also great for your skin, hair and joints thanks to the collagen peptides powder.
To keep these low-carb, go for the white chocolate that’s been sweetened with stevia or monk fruit sweetener. It’s a tasty, healthy dessert alternative that is perfect as a dessert or post-workout snack.
Here’s why I love this recipe
- easy to prepare
- a delicious way to incorporate more collagen peptides into your diet for great hair, skin and joint health.
- high-protein and high-fiber, so it’ll keep you fuller longer
- lower calorie and lower carb, to support your weight loss goals
- the best dessert alternative & post-workout snack
Ingredients used to make these White Chocolate Macadamia Protein Bars
**I’ve linked some of these ingredients to amazon.com to give you an idea of what they are, but you should also be able to find them in your local grocery store (usually, the natural & organic food section). They are also affiliate links, which means that I earn a commission as an Amazon Associate if you decide to purchase the items. The price will be the same for you, link or no link 🙂
- Collagen Peptides – Collagen Peptides Powder is a powdered supplement that is made of hydrolyzed collagen peptides — small chains of amino acids that help support healthy hair, skin, nail, bone and joint health. I used Vital Proteins Collagen Peptides Powder for this recipe. You can use other brands of collagen peptides and get the same result.
- Instead of substituting, check out these protein bar recipes that DON’T require any collagen powder!
- Coconut Flour – Coconut flour is a great low carb flour that is gluten-free, wheat free, and grain-free. Coconut flour is also nut-free (even though it’s called coco-nut) because it’s made from coconut flesh (which is a fruit, not a nut) that’s been dried and then grind into small flour particles. Here is a brand of coconut flour I like to use. (see substitution notes in the below section!)
- Sugar of Choice – I used monk fruit sweetener in this recipe to keep this recipe low-sugar and low carb, but raw cane sugar, coconut, date, and maple sugars are perfectly acceptable substitutes.
- Light colored nut butter – such as cashew butter or macadamia butter. You can also use creamy peanut butter
- Almond Milk – I used unsweetened almond milk, but any milk (dairy or dairy free) works in this recipe. You can even use water.
- White chocolate – you can use any white kind of white chocolate bar, or white chocolate chips for this recipe. For the low-carb option, you can use a lower sugar, stevia sweetened brand instead
More Collagen Powder Recipes (HERE)
Step by Step
How to Make White Chocolate Macadamia Protein Bars
In a clean bowl, mix the dry ingredients: collagen peptides powder, coconut flour and sugar of choice (I used monk fruit sweetener).
Next, mix in the nut butter and almond milk, using your hands to knead and get the dough to combine together. Add chopped white chocolate and macadamia pieces.
Knead the dough for at least for 1 full minute.
NOTE: You can add more coconut flour if the dough is too soft, or add a teaspoon or more of water or almond milk if the dough is too thick, but PLEASE don’t add additional liquid until the very end. The collagen dough will soften up noticeably during the kneading process. The more you knead, the softer the protein bars will be.
Shape the collagen dough into a rectangular mound, then wrap in plastic wrap or an airtight container lined with parchment, and let the dough set in the freezer for at least 30 minutes.
Slice into bars.
Recipe Variations and Optional Add Ins:
- Feel free to experiment with natural flavoring / extracts. Add a teaspoon of vanilla extract (I didn’t feel like it was essential so I left it out in this recipe), or other flavorings or extracts, such as lemon extract or maple extract.
Just keep in mind that some extracts contain alcohol, and since this is a no-bake recipe, the alcohol won’t have a chance to fully evaporate. If serving this to kids, or if you’re sensitive to alcohol, be sure to use non-alcoholic extracts or flavorings. Here are some non-alcoholic brands, here: Non-alcoholic peppermint extract, non-alcoholic vanilla extract
COLLAGEN PEPTIDES FAQ:
ARE COLLAGEN PEPTIDES VEGAN?
Most commercial forms of collagen peptides are not suitable for vegan diets, as collagen is most abundant in skin, nails, bones and ligaments and is thus sourced from animals. The Vital Proteins Collagen Peptides Powder I used in this recipe was sourced from the hides of grass-fed, pasture-raised cows.
Notes on Substitutions
Can I use other Protein Powders if I don’t have Collagen Powder?
For most recipes, collagen peptides should not be replaced with other protein powders, and I have not tried using other types of protein powders (i.e. whey, casein, pea, hemp, brown rice, egg protein, etc) in this recipe. This is because Collagen Peptides contribute a different texture to the recipe than other protein powders. In my experience, collagen powder adds a denser, chewier consistency to most protein powder recipes which I think resembles a chewy sugar cookie texture.
If you decide to substitute, just keep in mind that you’ll need to add additional liquid (almond milk or water) to this recipe to get the protein dough to hold together. Also, you won’t get the cookie-like texture you see in the photos since collagen is what creates that chewy consistency.
Instead of substituting, check out these protein bar recipes that DON’T require any collagen powder!
Can I substitute other flour Alternatives for coconut flour?
Collagen is a fussy ingredient, so I highly recommend that you DON’T SUBSTITUTE coconut flour in this particular recipe (including almond flour and oat flour). It’s not that these flours don’t work, but you’ll have to be okay with playing around with the entire recipe, like adding more flour, more nut butter and also less liquid — since coconut flour absorbs 2x 3x more liquid than other flour substitutes.
How to Make this Healthier
- Make White Chocolate Macadamia Protein Bars even healthier by adding a handful of nuts, seeds and old-fashioned oats to add texture and nutrition. Even better, add a tablespoon of ground flaxseed, hemp seeds, or chia seeds.
How to Store White Chocolate Macadamia Protein Bars
- You can keep the protein bars out at room temperature for 1-2 days but for the best texture, it’s best to store these protein bars covered in the fridge. They’ll be fresh for up to 5-7 days.
- These protein bars also freeze very well! Seal them inside an airtight container or Ziploc bag and freeze them in a single layer so that they don’t stick together. I recommend double-bagging if you want to keep out the fridge smell. They can be frozen for up to 4 months.
- Collagen peptides protein powder dissolves very easily compared to other protein powders so try not to add additional water or liquid to the protein dough until the very end. The collagen dough will soften up noticeably during the kneading process, so if you add extra liquid you may end up with a very soft protein dough.
- Make sure you check out the substitution section above if you decide to sub any of the ingredients.
Chunky White Chocolate Macadamia Protein Bars Recipe (made with Collagen Peptides)
- 1/2 cup collagen peptides powder , see notes * for scoop conversion
- 1/3 cup coconut flour
- 3 Tbsp monk fruit sweetener , or any granulated sugar of choice**
- 2 Tbsp light colored nut butter , such as cashew butter or macadamia butter. Can also use creamy peanut butter
- 1 1/2 Tbsp almond milk , or other dairy free milk like cashew or coconut milk
- 1/4 cup macadamia nuts
- 3 Tbsp white chocolate chips , roughly chopped. Can also use chopped white chocolate bar
- In a clean bowl, mix the dry ingredients: collagen peptides powder, coconut flour and sugar of choice (I used monk fruit sweetener).
- Next, mix in the nut butter and almond milk, using your hands to knead and get the dough to combine together.
- Do a quick taste test and add 1-2 Tbsp more sugar if desired.
- Knead the dough for 1 full minute.NOTE: You can add more coconut flour if the dough is too soft, or add a teaspoon or more of water or almond milk if the dough is too thick, but PLEASE don't add additional liquid until the very end. The collagen dough will soften up noticeably during the kneading process. The more you knead, the softer the protein bars will be.
- Add the macadamia nuts and white chocolate chips to the dough.
- Shape the collagen dough into a rectangular mound, then wrap in plastic wrap or an airtight container, and let the dough set in the freezer for at least 30 minutes.
- Slice into 5 bars. Enjoy!
- These bars have the chewiest texture when kept in the fridge, but you can also keep these protein bars out at room temperature if you prefer softer textured protein bars.