High Protein Snack Ideas and Recipes

High Protein Snack Ideas and Recipes

Every single man or woman who is serious about weightlifting must get to know a few go-to high protein snack ideas and recipes. And yes, it is much easier to grab a high protein snack from the supermarket or health food store but it is so much more rewarding making your own.

You may like to prepare a batch of these high protein snack ideas on the weekend for the week ahead. That way you have your must-have protein snacks ready to go.

But beware, the process of making your own high protein snacks is somewhat addictive. You will find you will want to do this every weekend and build it into your routine. Not only that, but you will find you end up tinkering with the recipe to suit your preference.

High Protein Snack Ideas & Recipes

Just so you know, these are our favourite high protein snack ideas and their respective recipes we found online. We have provided a direct link to the respective website at the end of each one.

Enjoy.

Pre-workout Espresso Coconut Dates

Gluten-free | Dairy-Free | Vegan

Ingredients:

  • 10 x Natural Delights Medjool Dates
  • 1/4 cup extra virgin coconut oil, softened
  • 1/4 cup unsweetened desiccated coconut
  • 30ml shot espresso (or strong black) coffee

Preparation:

  1. Using a sharp knife, slice the dates into halves and remove the pits.
  2. Mix the softened coconut oil, coconut and espresso together in a small bowl until well combined. If the mixture is too runny, leave it in the fridge for a few minutes to firm up then stir until you get a paste consistency.
  3. Line a tray with baking paper. Divide the espresso coconut paste into 10 pieces and use your fingers to shape each piece into oblong logs about the length of the dates. Sandwich each log between two date halves, pressing lightly to ensure everything is stuck together, and place on the lined tray.

Transfer the tray to the fridge for a few hours until set. Store in the fridge or freezer.

Makes 10.

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View the original source here.

EASY PEANUT MACA CARAMEL FUDGE

Gluten-free | Grain-free | Vegan

Ingredients:

  • 1/4 cup natural smooth peanut butter*
  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 cup rice malt syrup
  • 1 x 20ml tablespoon maca powder (I used Bare Blends Raw Peruvian Maca Powder)
  • Pinch of sea salt
  • Handful of shredded coconut

Preparation:

  1. Mix the peanut butter, melted coconut oil, rice malt syrup, maca powder and sea salt together in a bowl until well combined.
  2. Place a sheet of baking paper on a large dinner plate. Pour the mixture onto the plate to form a disc. Sprinkle the shredded coconut on top. Place in the fridge or freezer until set.
  3. Once set, break into pieces. Store in the fridge or freezer.

Makes about 10 pieces.

* Look for a natural peanut butter than only contains peanuts. You don’t want any added sugar or vegetable oils.

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View the original source here.

SOUR CHERRY VANILLA PROTEIN BARS

Gluten-free | Dairy-free | Vegan

Ingredients:

  • 1/2 cup almond meal
  • 1/2 cup Bare Blends Vanilla + Coconut Plant Protein
  • 1/2 cup rolled oats *
  • 1/4 cup unsweetened dried sour cherries
  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 cup rice malt syrup

Preparation:

  1. Mix the almond meal, protein powder, oats and sour cherries together in a bowl to combine. Add the melted coconut oil and rice malt syrup and mix until everything is well combined.
  2. Using your hands, press the mixture together to form a ball of dough. Line a tray with baking paper and divide the mixture into 6 pieces. Shape each piece into a bar and place on the lined tray.
  3. Leave the tray in the fridge until the bars are set. Store in the fridge or freezer.

Makes 6 bars.

* Oats naturally do not contain gluten, but they are often processed on the same equipment as wheat so they can contain traces of gluten. If you’re strictly gluten-free, you can buy gluten-free oats.

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View the original source here.

RED VELVET PROTEIN BALLS

Gluten-free | Grain-free | Low sugar

Ingredients:

  • 1 cup almond meal
  • 3/4 cup Bare Blends Raw Cacao WPI
  • 1/4 cup Bare Blends Bare Berries
  • 1/4 cup extra virgin coconut oil, melted
  • 1/2 cup water

Preparation:

  1. Mix all ingredients together in a bowl until well combined.
  2. Roll into balls.
  3. Store in the fridge or freezer.

Makes about 12 balls.

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View the original source here.

CHIA PROTEIN BITES

Gluten-free | Grain-free | Low Fructose

Ingredients:

  • 1 cup unflavoured whey protein (I used Bare Blends Bare Whey Protein Isolate) *
  • 1 cup unsweetened desiccated coconut
  • 1/2 cup chia seeds (I used Bare Blends Organic Black Chia Seeds)
  • 1/2 cup mixed raw nuts and seeds, crushed
  • 1/4 cup raw cacao powder (I used Bare Blends Organic Raw Cacao Powder)
  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 cup rice malt syrup
  • 1/4 cup water
  • 40g dark chocolate (at least 85% cocoa)

Preparation:

  1. Mix the protein powder, coconut, chia seeds, crushed nuts/seeds and cacao powder together in a bowl. Add the melted coconut oil, rice malt syrup and water and stir until well combined.
  2. Line a tray with baking paper. Roll the mixture into balls and place on the tray. Leave in the fridge or freezer for a couple of hours until set.
  3. Once set, melt the dark chocolate in a microwave or using a double boiler. Using a teaspoon, drizzle the melted chocolate over the balls and allow to set in the fridge. Store the balls in the fridge or freezer.

Makes about 24 balls.

* If you don’t have an unflavoured whey protein, you could use a naturally flavoured vanilla or chocolate whey protein instead.

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View the original source here.

STICKY DATE PORRIDGE

Gluten-free | Dairy-Free | Vegan

Ingredients:

  • 1/2 cup traditional rolled oats *
  • 1/4 cup unsweetened desiccated coconut
  • 1/2 cup unsweetened almond milk (or milk of your choice, or water)
  • 2 x Natural Delights Medjool Dates, pitted and chopped
  • 1/4 teaspoon pure vanilla extract
  • Zest of half and orange
  • Tahini

Preparation:

  1. Combine the oats, coconut, almond milk, chopped dates and vanilla extract in a small saucepan.
  2. Stir over a low heat until the oats are cooked through. (Alternatively, you can cook the porridge in a bowl in the microwave).
  3. To serve, top the porridge with the freshly grated orange zest and a drizzle of tahini. Enjoy while it’s still warm, adding some extra almond milk if desired.

Serves 1.

* Oats naturally do not contain gluten but as they are often processed on the same equipment as wheat they may contain traces of gluten. If you’re strictly gluten-free you can buy gluten-free oats.

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View the original source here.

NO-BAKE CRANBERRY COCONUT COOKIES

Gluten-free | Grain-free

Ingredients:

  • 1 cup almond meal
  • 1/4 cup vanilla whey protein powder (I used Bare Blends Vanilla Bean WPI)
  • 1/2 cup shredded coconut
  • 1/2 cup dried cranberries
  • 1/4 cup extra virgin coconut oil, melted
  • 2 x 20ml tablespoons nut butter
  • 2 x 20ml tablespoons water

Preparation:

  1. Mix the almond meal, protein powder, coconut and cranberries together in a bowl. Add the melted coconut oil, nut butter and water and stir until everything is well combined.
  2. Line a tray with baking paper. Roll the mixture into balls and press onto the lined tray.
  3. Leave the cookies in the fridge for a few hours to set. Store in the fridge or freezer.

Makes about 10 cookies.

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View the original source here.

MINI PECAN + CINNAMON PROTEIN BROWNIES

Gluten-free | Vegan | Low Fructose

Ingredients:

  • 1/4 cup extra virgin coconut oil, melted
  • 4 x 20ml tablespoons Bare Blends Cacao + Cinnamon Plant Protein
  • 2 x 20ml tablespoons rice malt syrup
  • Handful of raw pecan nuts

Preparation:

  1. Mix the coconut oil, protein powder and rice malt syrup together in a small bowl until well combined.
  2. Spoon the mixture into a silicone ice cube tray, only filling each cube about 3/4 full to leave room for the pecans. Press a couple of pecan pieces into each cube and leave the tray in the fridge or freezer for a few hours to set.
  3. Once set, pop the mini brownies out of the tray and store in the fridge or freezer.

Makes 10 mini brownies.

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View the original source here.

What did you think about these high protein snack ideas and recipes? We’d love to hear your feedback.

DISCLAIMER

We have, in preparing this information, used our best endeavours to ensure that the information contained herein is true and accurate, but accept no responsibility and disclaim all liability in respect of any errors, inaccuracies or misstatements contained herein. Information guide only and any other further information should be considered by a professional.

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