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Paleo Chocolate Protein Bars (copycat RXBars) recipes

This recipe provides instructions to make copycat Paleo chocolate protein bars using simple whole ingredients. It combines nuts, dates, egg white powder, and cacao into a dense, chewy bar, offering a high-protein, paleo-friendly snack similar to store-bought versions.
Print Recipe
Total Time 5 minutes
Course Breakfast
Cuisine American
Servings 4 people
Calories 3073.1 kcal

Equipment

  • 1 Food Processor or High-Powered Blender Essential for processing nuts and dates into a cohesive mixture.
  • 1 Measuring Cups and Spoons
  • 1 Mixing Bowl (Optional, for combining ingredients)
  • 1 Baking Dish or Pan For shaping the bars
  • 1 Parchment Paper or Wax Paper For lining the pan or shaping

Ingredients
  

Main

  • 1 cup raw almonds
  • 1 cup raw cashews
  • 1 cup egg white powder
  • 2 cups dates
  • 1/2 cup cacao powder
  • 4-6 tablespoons water
  • 1/2 teaspoon large grain salt I use Real Salt

Instructions
 

  • If dates are dry, soak them in warm water for 5-10 minutes, then drain thoroughly.
  • Add raw almonds and cashews to a food processor and pulse until finely chopped or desired texture is reached.
  • Add the pitted dates to the food processor with the nuts and process until a sticky dough starts to form.
  • Add the egg white powder, cacao powder, and salt to the food processor.
  • Pulse the mixture until all ingredients are evenly combined.
  • With the processor running, add 4-6 tablespoons of water, one tablespoon at a time, until the mixture comes together into a thick, cohesive dough that holds its shape.
  • Transfer the dough to a baking dish lined with parchment paper or onto a sheet of parchment paper.
  • Press the dough evenly into the pan or shape it into a rectangle about 1/2 to 3/4 inch thick.
  • Chill the formed dough in the refrigerator for at least 30 minutes to firm up.
  • Once chilled, cut the dough into individual bars using a sharp knife.

Notes

Ensure dates are soft and pitted; soak in warm water for a few minutes if they are dry, then drain well. Process nuts first to a coarse or fine texture as desired before adding dates. Add water gradually, only as needed to achieve a thick, sticky dough consistency that holds together when pressed. Don't over-process after adding powders. Chilling the finished mixture thoroughly makes cutting and handling the bars much easier. For enhanced flavor, consider adding a pinch of cinnamon or vanilla extract.