Meet Your New Favorite Post-Workout Snack: Mint Chocolate Shortbread Bars
Looking for a sweet treat with a little protein bonus? These mint chocolate protein bars have a deliciously chewy, crumbly cookie texture — without the refined flour or sticks of butter you’ll find in other shortbread recipes.
If you’re looking for a healthier dessert to serve after your holiday dinner, the peppermint flavor makes these mint chocolate protein bars a festive option. But with 11 grams of protein and 11 grams of energizing carbs, they’re also a great snack to pack for a day hike.
Mint Chocolate Protein Bar Ingredients
- ¼ cup + 1 Tbsp. extra virgin coconut oil
- 1½ cups almond flour
- 2 Tbsp. pure maple syrup
- 1 tsp. pure vanilla extract
- 3 scoops Ladder Chocolate Whey Protein
- ½ cup cocoa powder
- ½ cup unsweetened almond milk
- 1 tsp. pure peppermint extract
To boost the chocolate flavor and bump up the protein, this recipe calls for 3 scoops of Ladder Chocolate Whey Protein, which adds 26 g protein per scoop.
No cups of confectioners’ sugar here — pure maple syrup adds a just-right amount of sweetness to this shortbread recipe. Instead of butter, we swapped in extra virgin coconut oil, which contains medium-chain triglycerides (MCTs), a type of saturated fat that’s believed to benefit heart health.
For authentic flavor, we suggest splurging on pure vanilla and peppermint extracts. While imitation extracts have a more affordable price tag, they may also include sugar, corn syrup, and — of course — artificial flavors.
Ready to bake a batch of these yummy mint chocolate protein bars? Try our quick and easy recipe below.
Mint Chocolate Shortbread Bar
If you need a reason to look forward to working out, here it is! Try our delectable post-workout snack that layers a smooth chocolate mixture on top of shortbread.
Preheat oven to 350° F.
Line a small rimmed baking sheet with parchment paper; set aside.
Place coconut oil in a microwave safe bowl; microwave on high for 30 seconds to 1 minute, or until melted.
Combine flour, ¼ cup coconut oil, syrup, and vanilla extract in a medium bowl; whisk to combine.
Using a spatula, evenly spread batter in prepared sheet; bake for 13 to 15 minutes. Let cool for 5 minutes; set aside.
While shortbread bakes, combine Ladder Whey Protein, cocoa powder, almond milk, remaining 1 Tbsp. coconut oil, and peppermint extract in a medium bowl; whisk to combine.
Using a spatula, evenly spread chocolate mixture on top of shortbread; cover tightly and refrigerate for 1 hour or until set.
Enjoy immediately or store refrigerated in an airtight container for up 3 days, or frozen for up to 2 weeks.
- The chocolate mixture will clump initially when whisking together; continue to mix to achieve a smooth texture.
- To form an even layer of shortbread cookie, use a spatula to gently spread and press shortbread cookie dough into the pan.
- Garnish with mint leaves, if desired. These can be pressed into the topping before freezing.
The Nutrition Facts below provide estimated nutritional information for this recipe.
Photography by Anguel Dimov, AB Creative