High Protein Snack Recipes

High Protein Snack Recipes

If you had a handful of delicious, quick and easy high protein snack recipes then it would be fair to say you’d rather make your own, right? The challenge we find with most dedicated gym-goers is time and routine.

The biggest challenge by far is not having enough time to get into the kitchen and prepare these high protein snack recipes.

But what if they were so easy you could bang one out on a lazy Sunday in 20mins and have more than enough for the training week ahead? You’d jump at the chance, right?

Below we have collected a number of super tasty, high protein snack recipes you can easily make in less than 15-30mins. You will love them. We have reference the original creator of them as well so be sure to check out their page too.

Enjoy.

High protein snack recipes and ideas

RAW BLONDIE FUDGE

Gluten-free | Dairy-free | Vegan

Ingredients:

  • 3/4 cup chopped cacao butter
  • 1/2 cup almond butter
  • 1/4 cup rice malt syrup
  • Pinch of sea salt
  • 1/2 cup dried cranberries
  • 1/2 cup chopped Brazil or macadamia nuts
  • 1/4 cup raw cacao nibs

Preparation:

  1. Place the cacao butter, almond butter, rice malt syrup and salt in a small saucepan and melt over the lowest heat on your stove.
  2. Line a 10cm x 16cm container with baking paper or cling film. Scatter the cranberries, nuts and cacao nibs in an even layer over the bottom of the container. Pour the cacao butter mixture over the top and place the container in the fridge or freezer for a couple of hours until set.
  3. Once set, remove the fudge from the container and cut into pieces with a sharp knife. The fudge will begin to soften at room temperate, so store it in the fridge or freezer.

Makes 8 pieces.

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View the original source here.

CHOC BERRY EASTER SLICE

Gluten-free | Grain-free

Ingredients:

For the berry layer:

  • 1/2 cup raw brazil nuts
  • 1/2 cup unsweetened desiccated coconut
  • 1/2 cup Bare Blends Bare Whey Protein Isolate
  • 2 x 20ml tablespoons Bare Berries freeze-dried berry powder
  • 1 x 20ml tablespoon extra virgin coconut oil, melted
  • 1 x 20ml tablespoon rice malt syrup
  • 1 x 20ml tablespoon water

For the raw chocolate:

  • 1/4 cup extra virgin coconut oil, melted
  • 1/4 cup Bare Blends Raw Peruvian Cacao Powder
  • 2 x 20ml tablespoons rice malt syrup
  • Pinch of sea salt

Preparation:

  1. Blend the brazil nuts, coconut, protein powder and berry powder in a food processor until you get fine crumbs. Add the coconut oil, rice malt syrup and water and blend until the mixture comes together in a ball.
  2. Line a 12cm x 8cm container with non-stick baking paper or cling film. Press the berry mixture into a ball, break off about 3/4 of the mixture and press it firmly into the lined container. Divide the remaining berry mixture into 6 parts and press into little egg-shaped balls. Set the container and balls aside in the freezer to chill.
  3. To make the raw chocolate, mix all of the raw chocolate ingredients together in a small bowl until well combined. Remove the container from the freezer and pour the chocolate mixture over the top, leaving about a teaspoon of chocolate mixture aside (for sticking the balls on later). Return the container to the freezer to chill.
  4. Once the top of the chocolate layer has just set, remove the container and balls from the freezer. Dollop a small amount of the leftover chocolate mixture onto the bottom of a ball and press onto the slice (it should set quite quickly to hold as the slice and balls are chilled). Repeat with the remaining balls, placing them in 2 rows of 3 so that the slice can be cut into 6 pieces.
  5. Return to the fridge for a few hours to set completely. Once set, cut into 6 pieces with a sharp knife. Dust with extra berry powder just before serving if desired. Store in the fridge or freezer.

Makes 6 pieces.

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View the original source here.

NO-BAKE CHOC FUDGE PROTEIN COOKIES

Gluten-free | Low fructose

Ingredients:

  • 2 cups raw brazil nuts
  • 2 cups Bare Blends Raw Cacao WPI
  • 1 cup oat flour *
  • 1/4 cup Bare Blends Raw Cacao Powder
  • Pinch of salt
  • 1/4 cup rice malt syrup
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 1/2 cup water

Preparation:

  1. Process the brazil nuts, protein powder, oat flour, cacao powder and salt in a food processor until you get fine crumbs. Add the remaining ingredients and process until the mixture comes together. Add a little extra water if the mixture is too dry.
  2. Line a tray with baking paper or cling film. Roll the mixture into 14 balls and press each ball onto the lined tray to form the cookies. Leave the cookies in the fridge to firm up. Dust with extra cacao powder to serve if desired.
  3. The cookies will keep in the fridge for a week, or you can freeze them.

Makes 14 cookies.

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

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View the original source here.

POMEGRANATE SLICE

Gluten-free | Dairy-free | Vegan

Ingredients:

  • 3/4 cup raw cashew nuts
  • 1/4 cup desiccated coconut
  • 1/4 cup PomLife Freeze-Dried Pomegranate Arils (see above for 35% off!)
  • Pinch of sea salt
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 1 x 20ml tablespoon rice malt syrup

Preparation:

  1. Line an 8 x 12cm container with baking paper or cling film.
  2. Process the cashew nuts and coconut in a food processor until you get fine crumbs. Transfer to a bowl and stir through the pomegranate arils, sea salt, melted coconut oil and rice malt syrup until everything is well combined.
  3. Press the mixture into the prepared container and leave in the fridge for a few hours until set. Once set remove from the container and cut into pieces. Store in the fridge or freezer.

Makes 6 pieces.

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Processed with Snapseed.

View the original source here.

 

COOKIE DOUGH PROTEIN BALLS

Gluten-free | Low sugar | Low fructose

Ingredients:

  • 1/2 cup mixed raw nuts
  • 1/4 cup Bare Blends Vanilla Bean WPI
  • 1 x 20ml tablespoon Bare Blends Peruvian Maca Powder
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 1 x 20ml tablespoon rice malt syrup (or pure maple syrup)
  • 1/4 cup raw cacao nibs

Preparation:

  1. Blend the nuts in the food processor until you get fine crumbs.
  2. Tip the nut mixture into a bowl and add the remaining ingredients, stirring well until everything is well combined.
  3. Press the mixture into balls and leave in the fridge for an hour or so to set. Store in the fridge or freeze.

Makes about 10 balls.

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View the original source here.

 

FIG + ORANGE MUESLI BARS

Gluten-free | Vegan | Nut-free

Ingredients:

  • 1 cup rolled oats *
  • 1 cup unsweetened desiccated coconut
  • 1/4 cup plant-based protein powder (optional)
  • 1/2 cup mixed seeds
  • 6 dried figs, chopped into pieces (I use kitchen scissors to do this)
  • 1/2 cup extra virgin coconut oil, melted
  • 1/4 cup rice malt syrup
  • Zest of 1 orange **

Preparation:

  1. Preheat your oven to 160°C (fan-forced) and line a 20cm x 20cm square baking tin with baking paper.
  2. Mix the oats, coconut, protein powder (if using), seeds and chopped dried figs together in a large mixing bowl. Pour in the melted coconut oil, rice malt syrup and orange zest and mix until everything is well combined.
  3. Tip the mixture into the lined baking tin and use the back of a spoon to press the mixture firmly into the tin. Bake in the preheated oven for 20 – 25 minutes or until golden brown.
  4. Allow to cool in the tin and then transfer to the fridge for a couple of hours to finish firming up. Once cold, cut into bars. Store in the fridge in an airtight container.

Makes 15 bars.

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

** It’s best to buy an organic, unwaxed orange if you can so the zest is clean and wax-free!

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View the original source here.

MATCHA FUDGE

Gluten-free | Dairy-free | Vegan

Ingredients:

  • 1/2 cup cashew butter
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 2 x 20ml tablespoons rice malt syrup
  • 1 tsp matcha powder (I used Matcha Maiden)
  • 1/2 teaspoon pure vanilla extract
  • 40g dark chocolate
  • Handful of raw cacao nibs

Preparation:

  1. Line a 10 x 16cm container with baking paper or cling film.
  2. Mix the cashew butter, melted coconut oil, rice malt syrup, matcha powder and vanilla together in a small bowl until well combined. Pour the mixture into the prepared container and smooth the top with the back of a spoon. Place in the fridge for a few hours to set.
  3. Once set, remove the fudge from the container, cut into pieces and place the pieces on a plate lined with baking paper. Set aside in the freezer to chill.
  4. Melt the dark chocolate in the microwave or using a double boiler. Remove the fudge pieces from the freezer and drizzle over the melted chocolate. Sprinkle over the raw cacao nibs while the chocolate is still soft, then place the fudge in the fridge until the chocolate is set. Store in the fridge or freezer.

Makes 12 pieces.

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View the original source here.

RAW CACAO PEANUT BUTTER SLICE

Gluten-free | Grain-free | Low sugar

Ingredients:

For the base:

  • 1/2 cup raw nuts
  • 1/2 cup unsweetened desiccated coconut
  • 1/4 cup Bare Blends Organic Raw Cacao WPI
  • 2 x 20ml tablespoons Bare Blends Organic Raw Peruvian Cacao
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • 2 x 20ml tablespoons rice malt syrup (or pure maple syrup or honey)

For the topping:

  • 1/3 cup natural smooth peanut butter *
  • 2 x 20ml tablespoons extra virgin coconut oil, melted
  • Pinch of sea salt

Preparation:

  1. Line a 10 x 16cm container with baking paper or cling film.
  2. To make the base, process the nuts, coconut, protein powder and cacao powder together in a food processor until you get fine crumbs. Add the coconut oil and rice malt syrup and mix until everything is well combined. Press the mixture firmly into the prepared container and set aside in the fridge.
  3. To make the topping, mix all of the topping ingredients together in a small bowl until well combined. Spread the mixture over the base, then put the container back into the fridge for a few hours until set.
  4. Once set, remove the slice from the container and cut into pieces with a sharp knife. Store in the fridge or freezer.

Makes 12 pieces.

* It’s best to use a natural peanut butter that contains peanuts only.

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View the original source here.

Before you go, be sure to read through our other post titled High Protein Snack Ideas and Recipes.

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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