Easy to make and no baking required! These low carb, grain-free Chocolate Brownie Energy Bars rival anything you can buy at the store. Healthier too!
Back in my high carb days, I could have bought stock in Luna Bars. I ate them almost every day and, like many women, I thought I was doing myself a favour. I would purchase them by the box at Trader Joe’s and dole them out to myself, figuring I was getting great nutrition every time I consumed one. Nutrition made just for women, right? Perfectly formulated for me, with plenty of soy protein and fiber and…sugar. Oh man, if I only knew then what I know now. I was completely duped about energy bars and their nutritional value. As a great many people are these days. Easy, convenient and often very tasty, the energy bar market is quite a racket!
If only I had known back then how easy it could be to make your own energy bars. It didn’t even occur to me that I could, and now I think that the possibilities are almost endless. These no-bake brownie bars were so good and they took me a few short minutes to whip up. And they really did taste like brownies
It’s funny how my idea of what an energy bar should contain has changed. I don’t want soy protein anywhere near my bars and in fact, I don’t want too much protein at all (you can add more protein powder to yours…or none at all, if you prefer!). Mostly I am looking to get the “energy” part of the energy bar from good healthy fats. This time, I opted for some avocado oil I received from Primal Kitchen, the new product line of Mark Sisson of Primal Blueprint. I love avocado oil because it’s very neutral in flavour, unlike coconut oil, and it doesn’t need to be refrigerated, unlike butter. So it was ideal for bars I wanted to be able to take on the go.
Kate says
March 19, 2016 at 9:36 amAnother great recipe ! I’d like to try other flavors, too. I’d love a vanilla macadamia, or vanilla almond, raspberry vanilla, or… 🙂
I was one of those “Luna Women”, like you. I do eat Quest Bars on occasion. I may be wrong, but they still after all these years I’ve been consuming them, seem to be the least evil of the lot.
Thanks as always !
Kapu says
March 19, 2016 at 10:16 amWould olive oil work and any type of nut butter?
Julius Minor says
March 19, 2016 at 10:57 amLol… I cringe at the thought of “soy protein”… I’ve never heard of avocado oil so that’s something I have to look into… I might try this out tonight… Thanks!
Carolyn says
March 19, 2016 at 11:47 amI cringe at it now too…back then I thought I was doing myself a favour!
shayna says
March 19, 2016 at 3:24 pmWhat type of protein powder do you use? Have you tried any of the egg white ones?
Carolyn says
March 19, 2016 at 8:08 pmI usually use whey but I have tried the egg white powder and they work well too.
Deb says
March 19, 2016 at 6:12 pmOmyum I have to make these! Another awesome idea! I avoid soy/flax like the plague. I recently read how flax has hundreds x the estrogenic effect of soy. Scary stuff 🙁
Jeanne says
March 20, 2016 at 10:50 amThese look awesome! Speaking of Mark Sisson and Primal Kitchen, I really like his dark chocolate almond bar. The ingredients are wonderful, and I recommend them to my clients who won’t prepare their own yummy bars!
S says
March 21, 2016 at 3:16 amI can’t access the actual recipe, where is it??
Carolyn says
March 22, 2016 at 5:07 amThere is a large link in the post. Click on that.
Mindy says
March 30, 2016 at 12:01 amHi Carolyn,
When I click on the link you provided, it takes me to the cookie dough chocolate egg recipe. There is also another link on that recipe page to the brownie bars. Just letting you know.
Thank you for all of the delicious recipes.
Michelle says
June 24, 2016 at 6:33 pmI’ve tried the link and it doesn’t work for some reason. It worked about a week ago. Thanks.
Emily says
March 21, 2016 at 5:02 pmThanks for the information. I used to like Luna Bars for hiking, but they always made me queasy–I think it was the sugar. What is the problem with soy? Just curious. I find a do better (get less nauseated and have more energy) with more protein–where do you find egg white powder? I’m newly vegetarian, so finding adequate protein is a bit of a struggle for me. I’m also having trouble finding a good sugar substitute. I can’t stand the taste of Stevia–I’ve tried several brands. I don’t really like xylitol, either. Usually what I do is just use Sucanat and halve or quarter the amount. If you have any suggestions for good sources of protein and sweetner without artificial ingredients, I’d be thrilled. I’m excited to try this recipe!
Carolyn says
March 22, 2016 at 5:06 amGoogle soy and I think you will find a lot of information about the problems with it. As for sweeteners, have you tried Swerve yet? Here is a link to the egg white protein I use. http://www.amazon.com/gp/product/B00IYTQKOO/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=B00IYTQKOO&linkCode=as2&tag=aldaidrabfo05-20&linkId=ZZKSVWZIWY7U3JC6
Emily says
March 22, 2016 at 1:21 pmThank you so much! That’s a big help.
Emily says
March 22, 2016 at 1:26 pmSo, if the recipe calls for 1/3 of a cup of protein powder, would you just use that amount of powdered egg white and ignore the package directions for reconstituting the egg?
Carolyn says
March 22, 2016 at 4:05 pmYes, that’s what I do. Direct substitution.
Julie says
March 27, 2016 at 1:46 pmMade these today and added no water since batter was already pretty soft. My almond butter was very soft so that may be the culprit. Stuck them in the fridge where they will hopefully firm up, but don’t see these traveling anywhere.
Carolyn says
March 27, 2016 at 2:54 pmOh dear! It must be your almond butter then. Sorry to hear that!
Julie says
March 28, 2016 at 4:14 pmHave to eat these with a spoon, like brownie batter. Not a terrible thing but since all almond butters vary, (got mine from Costco,) some stronger guidelines re texture may be helpful. Did not firm up at all in fridge.
Carolyn says
March 28, 2016 at 6:02 pmHi Julie. I thought I was being pretty clear with the reference to a “stiff, cohesive dough” in the instructions. It should not at all be like brownie batter but be quite stiff.
Karen says
April 11, 2016 at 11:26 amI made these over the weekend and followed the recipe exactly…or so I thought. They smelled great, looked great but tasted terrible. After 5 Tbs water, they were still a bit dry, but I put them in the pan anyway. They fell apart a bit and tasted like grainy, bitter cardboard. So I deconstructed them, threw them into the food processor and mixed in two more Tbs water with about 20 drops of Stevia and a little salt. They’re palatable but not great. This is the first disappointment I’ve had. So sad.
Carolyn says
April 11, 2016 at 1:04 pmCan you please tell me what ingredients you used. Exactly what ingredients including brands, please?
Karen says
April 11, 2016 at 10:11 pmHome made almond butter unsweetened
Bob’s Red Mill fine grind almond flour.
Hershey’s cocoa
Bella Vado avocade oil
Designer Whey protien powder
Swerve granulated
L’Postre vanilla (from Mexico)
The only ingredients that were new to me were the almond butter and avocado oil. The rest were from my pantry. This is the first revipe of yours that I’ve had a problem with. Probably my almond butter.
Carolyn says
April 12, 2016 at 7:27 amI really don’t know what’s giving it an off taste because ours tasted just like brownies. Even my kids’ friends liked them, so that’s saying something. But the Bob’s almond flour may have had something to do with them not holding together well. They are coming out with a finer almond flour apparently, and I am looking forward to that. I used Honeyville in mine.
Karen says
April 13, 2016 at 10:12 pmI appreciate your responses and all the fabulous recipes you provide. I’ll try this again one day. In the meantime, I’ll eat them with low carb ice cream and sugar free chocolate sauce. That’ll work!
Kelly says
April 12, 2016 at 9:53 pmI’m having a similar issue to another commenter, where this turned out more like brownie batter than a stiff dough even without adding the water. I used Honeyville Almond flour, Hershey’s cocoa, Swerve granulated sweetener, Now Sports Unflavored Whey protein powder as the dry ingredients. I used MaraNatha No Stir Creamy almond butter. If we assume that’s the culprit, do you use homemade almond butter, or a bought almond butter? If it’s bought, which one?
I use a lot of your recipes for our low carbing because they taste good and almost always come out. This is the first that hasn’t, so I’m sure it’s just an ingredient issue on my end. Thanks for any help!
Angela says
March 20, 2017 at 7:18 amI am having the same problem! I even used *less* oil and it’s still very much like brownie batter. Wonder if I should attempt to add an egg and bake these haha. The almond butter I used is Kirkland brand from Costco
Amy says
June 27, 2017 at 10:34 amInstead of adding water at the end I added another cup of almond flour, because mine was also like a brownie batter. Did the trick and these turned out great! I used chunky peanut butter instead of almond butter.
CJoy says
May 8, 2019 at 5:20 pmGreat idea Amy! But more carbs, though… I was thinking of using your idea only trying OAT FIBER as it is neutral at 4 total carbs but 4 Fiber carbs=Zero Net Carbs.