These protein bars are PHENOMENAL, moist  but yet crunchy and best of all, easy to make.  The nice thing about these bars is that if I feel like making them 100% plant based I can, and if I want to keep them raw, I can do that too.

Many store bought protein bars are full of omega-6 polyunsaturated fatty acids (PUFA’s) from poor quality seed and vegetable oils, whereas these bars are loaded with medium chain triglycerides, healthy natural occurring sources of omega-6 and omega-3 PUFA’s. Therefore these bars are great for those who need to manage inflammation and for those of you who suffer from food sensitivities to eggs and honey I have provided alternatives.  *However, if you have a sensitivity to nuts then this recipe is NOT for you!  

I like recipes that are easy to modify giving them the versatility to accommodate those with food sensitivities and even the pickiest of eaters, allowing the recipe to become a mainstay in my box of go-to’s.

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1/4 C almond meal (great way to use the leftover almond meal from homemade almond milk)
1/4 C raw almond butter (organic best)
1/4 C cold pressed coconut oil, melted
1 C macadamia nuts (or any other nut of choice)
2 organic, free range eggs or to keep it plant based use 2 tbsp chia seeds soaked in 4 tbsp water
1 1/2 tsp peppermint oil (edible oil only, not peppermint essential oil)
1/2 tsp himalayan sea salt or grey rock salt
1/4 unsweetened shredded coconut flakes|
1/2 tsp unpasteurized raw honey or to keep it vegan use 1/2 tsp coconut syrup or
1/2 C organic 70% or higher chocolate chips
3/4 C sunwarrior brown rice vanilla or warrior blend vanilla protein powder



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  • spread out nuts and coconut on a cookie sheet and place in the oven under the broiler until slightly browned, best to flip nuts at least once
  • once nuts are browned place them in blender (not coconut) or food processor and pulse until nuts are chopped into small bits
  • switch oven from broil to bake and preheat to 325°
  • in a small sauce pan, melt coconut oil and almond butter and stir until smooth, pour into mixing bowl
  • add in peppermint oil, sea salt and honey
  • followed by almond meal, mix, then add protein powder, mix, then add chopped nuts
  • add the two eggs, mix
  • fold in chocolate chips
  • press mixture into a loaf pan
  • place in oven and bake for 10 minutes
  • remove from the oven and sprinkle toasted coconut flake on top
  • let cool before cutting



Nathane L. Jackson, CSCS, RHN
Nathane Jackson Fitness Inc.
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Nathane Jackson is a veteran health and wellness authority, specializing in holistic living.  He has a decade worth of knowledge as a personal trainer, strength & conditioning coach and holistic nutritionist and is dedicated to improving all aspects of health starting at the cellular level by combining nutrition, functional exercise, and restorative practices to help his clients strengthen their mind, body and spirit.


    1. Hi Natcha,

      This was a recipe that fit into my daily numbers (at the time). As with any recipe, it may just need to be halved to be more friendly with your daily requirements.

      Thank you for bringing this up as I will definitely include breakdowns in future recipes.


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