Who doesn’t love a good protein bar for energy on-the-go? You will love these chocolate mint protein bars (GoMacro copycat) that come together in minutes with just a food processor! I’m so obsessed!
My whole family loves these bars, and I know yours will too!
These bars are so easy to make! Try doubling the recipe to fit a 9×13 pan, which will make 16 bars. This is a great recipe for kids to make and practice their kitchen skills. Using a small kitchen scale and weighing the sticky ingredients directly into the bowl helps eliminate messy measuring cups to clean up.
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Last year a friend of mine got me hooked on GoMacro bars, and I bought a stash to keep beside my bed after I had my 5th homebirth.
They sure hit the spot while nursing my newborn and gave me just the boost of energy that I needed to keep going through the day, often when an afternoon slump started to hit.
Now that my baby is a few months old, I’m back to working hard in the kitchen. As is normal for me, I cringe a little when buying anything pre-packaged.
We’re an ingredient household at heart, and I don’t think that will ever change, even if we buy more convenient foods in busier seasons.
Most of these ingredients I already keep on hand for other recipes that I enjoy making frequently, such as Healthy Homemade Granola Bars.
Mint extract is the extra here that makes these bars so good! It’s a great flavoring to have around. I’ve enjoyed putting a couple of drops in hot cocoa this winter.
A Chocolate Mint Waterfall
I’ve been staying pretty active this postpartum, enjoying Get Mom Strong workouts as well as hiking with friends. I went on a little 24-hour getaway for my friend’s birthday, and we hiked 6.8 miles to see a beautiful waterfall.
My 4-month-old baby came along in the carrier, and she was such a happy little trooper! Sitting by a waterfall and nursing a baby is a sure way to chase away any postpartum depression!
Being in nature refreshes my soul and clears my mind. Here in Northern CA, we have countless beautiful places to visit, and I’m so grateful for it. We make the most of it!
Look at that dreamy spot! It was so peaceful. I want to hike to another waterfall this spring, and the hike will be around 14 miles total, so this little trip was a good test to see where I’m at as far as being ready to hike twice as many miles.
Having healthy snacks on hand for adventures is a must. I love things like beef sticks, bars (store-bought or homemade), nuts, fruit, and sometimes even a little treat like ginger chews for energy and motivation.
Why You’ll Love this Recipe:
- These bars combine the delicious flavors of mint and chocolate into a healthy snack.
- This recipe comes together so fast and easily that even a kid can make these homemade bars. Save money on expensive protein bars and whip out a batch at a fraction of the cost.
- Protein bars and granola bars often have way more sugar and additives than most people realize, and when you make your own, you can control the ingredients and choose the type of protein or nut butters that you want to be using.
Ingredients for making chocolate mint protein bars:
Nut Butter – Almond, Cashew, or Sunflower butter all work well. I prefer half Sunflower and half Almond or Cashew, since sunflower butter isn’t as sweet.
Brown Rice Syrup – Brown rice syrup is thicker than honey or maple syrup and helps make these bars firmer. If you prefer to use honey, they will be sweeter tasting and closer in consistency to Perfect Bars, which get really soft outside the refrigerator.
Brown Rice Puffs – Help hold the bars together and add a slight crunch.
Cocoa Powder – Who doesn’t love chocolate?
Mint Extract – This adds such a good flavor!
Nuts – Cashews and Walnuts are my favorites
Mini Chocolate Chips – (or you can roughly chop regular chocolate chips)
Protein Powder – Use your favorite brand, whether plant-based or whey. Plain, chocolate, or vanilla all work well.
Pea Protein Powder – This is a plant-based protein option that is pretty inexpensive. If you don’t have pea protein around, you can simply add more of your favorite protein powder.
Black Cocoa Powder – This is optional, and you can simply use more regular cocoa powder if that’s what you have on hand. I keep this black cocoa powder around for scoring sourdough bread designs, and I love how it adds yummy swirls of darker chocolate to these bars!
A full ingredient list with exact amounts can be found in the recipe card below.
Tools You Will Need:
A Small Food Processor
8×8 baking pan
Parchment Paper
A Large Mixing Bowl
How to Make the Chocolate Mint Protein Bars
Step 1. In the bowl of a food processor, combine the rice puffs and 2 tbsp of cocoa powder.
Grind them together until it forms a fine powder
Transfer the mixture to a large mixing bowl and set aside.
Step 2: Add the nuts (walnuts and/or cashews) to the bowl of the food processor and finely grind.
Transfer this to the bowl as well.
Step 3. Add all the remaining ingredients to the large mixing bowl, except for the black cocoa powder.
Stir the mixture well to form a stiff dough. You may have to knead it with your hands to bring it together, since it is quite firm.
Next, add the black cocoa powder. This is totally optional, but I love the marbled look that it gives and the darker chocolate flavor.
Mix the black cocoa powder just enough so that it leaves a variegated look to the dough.
Line an 8×8 baking pan with parchment paper and press the dough firmly into the pan. The dough should be very stiff. It helps to put a piece of parchment on top as well and press on that to smooth it out very firmly and evenly.
Once the mixture is pressed firmly into the pan, cover with plastic wrap and refrigerate for at least 1 hour.
How to Store the Protein Bars:
When you’re ready to serve the bars or package them individually, lift the parchment paper out of the pan, and using a sharp knife, cut the bars to your desired size.
I like to cut four across one way, and then cut that in half to get 8 rectangular bars
Alternatively, you can roll the dough into balls and store them in the refrigerator.
Transfer to an airtight container and store in the refrigerator for up to 2 weeks. If you want to store them longer, keep in the freezer for up to 3 months.
This post was all about how to make your own chocolate mint protein bars, inspired by my favorite flavor of GoMacro bar!
Looking for more healthy recipes?
You might like:
Sourdough Discard Green Tortillas
Sourdough Hamburger Buns with Fresh Milled Flour
Low Sugar Apple Pie (Plus how to make a perfect lattice crust!)
Chocolate Mint Protein Bars (GoMacro Copycat)
Equipment
- 8×8 baking pan
- Parchment Paper
- Mixing bowl
- Food Processor
Ingredients
- 3/4 cup brown rice syrup 234 grams
- 1/2 cup nut butter (almond, sunflower or cashew) 135 grams
- 1 1/4 cup brown rice puffs
- 1/4 cup protein powder your favorite whey or plant-based
- 1/4 cup pea protein or more of your favorite protein powder
- 1/2 cup nuts I used half walnuts half cashews
- 2 tbsp cocoa powder
- 2 tbsp mini chocolate chips Or regular chocolate chips, roughly chopped
- 1 tsp peppermint flavoring extract
- 1 tbsp black cocoa powder optional
Instructions
- In a small food processor, combine the brown rice puffs and the 2 tbsp cocoa powder. Blend until quite a fine powder forms. Transfer to a large mixing bowl
- Next, put the nuts in the food processor and finely grind. Add to the large mixing bowl.
- Add remaining ingredients except black cocoa powder to the bowl.
- Using a large spoon, mix the ingredients together into a stiff dough.
- Add the 1 tbsp black cocoa powder (optional, you can simply add more regular cocoa powder). Combine just enough to give the dough some nice dark chocolate marbling. You may have to use your hands as it will be stiff.
- Line an 8×8 baking pan with parchment paper. Cut the paper so that it fits the width of the pan one direction, and the other sides go up and over the pan.
- Press the dough firmly into the bottom of the pan. It helps to put a piece of parchment paper on top as well to help smooth it out and pack it very firmly and evenly.
- Cover with plastic wrap and refrigerate for at least 1 hour.
- When you're ready to serve the bars or package them individually, lift the parchment paper out of the pan, and using a sharp knife, cut the bars to your desired size.
- I like to cut 4 across one way and then cut that in half to get 8 rectangular bars. This recipe makes 8 bars exactly the same size as GoMacro bars.
- Alternatively, you can roll the dough into balls for easy snacking.
- Transfer to an airtight container and store in the refrigerator for up to 2 weeks. If you want to store them longer, keep them in the freezer for up to 3 months.
We love protein bars for hiking and adventures and mint chocolate is my favorite. Love this recipe!
Mmmmm! Chocolate and mint, I can’t wait to give these a try ♡
I’ve been looking for a healthy and protein rich snack to make for my husband for lunch. Great option!
Oooh, can’t wait to make these! Mint and chocolate?? There’s nothing better!!