This protein bar is on repeat in my house and at the Doctor’s Kitchen studio! Hope you love it as much as we do. Full recipe here: https://tdk.link/dk-protein-bar

For everyone commenting about the calories: you can substitute peanut butter for peanut powder, almond flour for oatmeal flour, the date paste for Apple sauce, and instead of completely covering the bars in chocolate you can either just cover the top or drizzle some lines for decoration.

I don’t know about anyone else, but I do like a nice moist  bar. What I did was split the dough in half press the first half on the bottom of the pan put my date jam over that and then pressed the second half over and proceeded with the rest of the recipe. It’s delicious,  a game changer.

You lost me at: „this is going to last me a month“ 😂

here are the nutrition facts of each 100g of the protein bars:

Calories: ~440 kcal
Protein: ~22.5g
Total Fat: ~29g
Total Carbohydrates: ~26g
Fiber: ~8g
Net Carbs: ~18g
Sugar: ~12–15g (depending on the amount of dates and syrup used)

-250g de beurre de cacahuète
-100g de farine d'amande
-75g de graines de chia mixés
-125g de whey (goût neutre si possible)
-40g de sirop d'érable
Mélanger pour que ça a une consistance de terre.

-175mL d'eau
Quand ça ressemble à de la pâte à modeler c'est bon tu mets dans un moule

-100g de dattes avec un peu d'eau chaude que t'écrases pour en faire de la confiture
Tu mets au frigo 1h voire une nuit si tu veux

Quand c'est assez frigorifié :
-Chocolat dans un bol au dessus d'une bouilloire à eau chaude, tu coupes ta barre en 12 et tu les trempes dans ce chocolat

-Tu rajoutes des toppings :
Noix de coco râpés, pistaches concassées, amandes effilées, noisettes hachées, graines de courge, quinoa soufflé, flocons d’avoine grillés, riz soufflé, céréales protéinées croustillantes, canneberges séchées, cranberries, baies de goji, abricots secs hachés, mangue séchée en petits morceaux, pépites de cacao ou chocolat blanc, éclats de caramel ou chocolat au lait (si tu veux un contraste), graines de chia ou de lin entières pour un côté esthétique et nutritionnel, zestes d’orange ou de citron pour un parfum frais

Tu mets au frigo 1h. Work hard, eat hard !

* Peanut Butter: 100% peanuts, no added sugar or oils, crunchy is preferred.
* Ground Almonds: A refined flour alternative for texture and blood sugar control.
* Milled Chia Seeds: A natural binder and source of fiber, omega-3s, and antioxidants.
* Protein Powder: 125g, unflavored whey or plant-based (pumpkin, pea, brown rice blend) with good leucine content. Ensure it's third-party tested and organic if possible.
* Maple Syrup/Brown Sugar: A small amount for sweetness.
* Water: To form a malleable dough.
* Dates: For an additional layer of natural sweetness, fiber, and antioxidants.
* Dark Chocolate: 85%+, low in sugar, free of oils and additives.
* Toppings (Optional): Coconut, pistachio, quinoa puffs.

Instructions:
1. Combine Dry Ingredients: Mix peanut butter, ground almonds, milled chia seeds, protein powder, and maple syrup.
2. Add Water: Gradually add water to the mixture to form a malleable dough that doesn't stick to your hands. Mix for about 60 seconds.
3. Press into Mold: Press the dough firmly into a mold, spreading it evenly from the center outwards.
4. Prepare Date Layer: Pit and soften dates with a little hot water, then smash them into a jam-like consistency.
5. Add Date Layer: Scoop the date jam onto the protein bar base and spread it evenly.
6. Chill: Place the bars in the fridge for at least an hour, or overnight.
7. Melt Chocolate: Prepare a bain-marie and melt the dark chocolate. Have a lined baking tray ready.
8. Cut Bars: Once chilled, mark out and cut the protein mixture into 12 servings.
9. Dip and Top: Quickly dunk each bar into the melted chocolate, ensuring it's coated. While the chocolate is still soft, add your desired toppings (8:51). Use one hand for dipping and a dry hand for toppings.
10. Final Chill: Place the topped bars back into the fridge until the chocolate sets.

I made these last night and the family did not believe i made them which is the ultimate compliment. I eyeballed the weights and sub'd almonds for ground walnuts. Thanks for this.

Totally disagree with the people saying this is too many calories. Calories are just the wrong measure in my opinion because if you are eating mindfully and eating whole foods, you’re not going to want to overeat, and you’ll be getting so many more micronutrients. Your gut will be healthier, you’ll be fuller for longer and have better energy.

I used the ingredients, but I just threw them into a bowl and mixed.  The result was AWESOME.  This will be a regular in my house.  Great for my diabetic husband.  Very filling.  I used dried strawberries on top.   Very yummy. Didn't need water with whatever ratio I used.  Thanks for a great, versatile recipe.

Omg, I finally made this recipe! I followed the amounts exactly as shown in the video, except I used honey instead of maple syrup, and it was SO, SO tasty! 😍 It’s filling, feels healthy, and was really easy to make.

I’ve made a couple more recipes from your videos too, and they’ve all been so easy and delicious. Thank you so much! ❤

you could leave out maple sirup and reduce calories by simple mixing the dates with the other incredients of the bar directly, instead of putting them on top !!

We need more doctors like yourself, talking about the importance of making things yourself and the dangers of commercial methods and the "food" products they use

I'd make these as balls. Use a food processor and mix the dates right in. Then roll them in chocolate. Instead of protein powder, use ground raw seeds (great for if you use seed cycling for hormone balance) and hemp seeds. And then the kids can have a healthy after school snack. 😋

It’s so good. I skipped the protein powder and just used cottage cheese instead- no water at all. I mashed it really well until you couldn’t see any cheese chunks anymore, and the texture came out perfect. Also only half dipped it in chocolate.

You could make your own ground almonds and toast them in a pan or the oven before grounding for a  nice, toasted flavor.

Honestly, this spoke to me because I’m tired of buying protein bars that look healthy but upset my stomach. Seeing every ingredient explained—and why it’s there—was refreshing.
For anyone who’s made this already: do you find it keeps you full between meals, or is it more of a post-workout thing for you?
Wishing everyone a smarter, calmer approach to food and a great day ahead.

I just finished making a batch of these.........love the texture and flavor.   I didn't enjoy the chocolate dunking process though and mine don't look as good as yours.....lol.   I think next time I will try drizleling the chocolate over the bars.

Mods I did:
- Replaced maple syrup with allulose syrup
- Used vanilla flavored whey protien powder
- Added a pinch of salt and some cinnamon
- Topped with a mix of dried cranberries and coconut flakes

Beautiful recipe, i subbed peanut butter for almond butter, almond flour for hazelnut meal, maple syrup for allulose syrup, and dates for figs.

Sucrose, glucose, fructose, and lactose are not the same and sugars are usually a different combination of them. This is mainly a concern for diabetics or if you know when you will consume them (around workout or throughout the day). Sucrose takes longer for your body to digest. Glucose is generally best for when you need the energy right away.