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Life is busy and eating well is important. Those two ideas don't always fit well together and often the first thing to go is our healthy eating habits. So, keeping that in mind, we asked Rick Martinez to create for us a healthy on the go snack that is perfect for a post-gym snack or an afternoon pick-me-up.  


Chocolate Power Protein Bar
8 Servings
Active time: 20 minutes
Total time: 3 hours, 20 minutes (3-hour cooling time)


  • Nonstick vegetable cooking spray

  • ½ cup honey

  • 1 ¼ tsp kosher salt

  • 1 cups roasted salted almonds

  • ½ cups roasted salted cashews

  • ½ cups pepitas

  • 2/3 cup goji berries

  • ¼ cup toasted pine nuts

  • 2 ounces unsweetened chocolate (100% cacao)

  • Flaky sea salt

Special equipment:

  • Candy or instant-read thermometer



  1. Lightly coat an 8x8"; baking dish with nonstick spray. Then line with parchment paper, leaving a 2" overhang on two sides. Lightly coat parchment with nonstick spray.

  2. Bring honey and salt to a boil in a medium saucepan fitted with a thermometer over medium heat. Cook, swirling occasionally (do not stir) until thermometer registers 300°, about 4 minutes.

  3. Working quickly, remove from heat and toss almonds, cashews, pepitas, goji berries, and pine nuts in honey mixture until completely coated.

  4. Transfer to prepared pan and cover with a sheet of parchment paper. Press down firmly to make an even, compact layer (you want the top to be as flat as possible; a smaller pan, like a loaf or small saucepan, works great for this). Let cool at least 2 hours and up to 24 hours.

  5. Using parchment paper overhang, lift nuts out of pan and place upside down on a cutting board.

  6. Remove parchment. Using a sharp knife, cut into 8, 4x2” bars. Chill until hard, about 1 hour.

  7. Microwave chocolate in a medium heatproof bowl, at high power, stirring every 30 seconds, until completely melted, about 2 minutes.

  8. Dip bars in chocolate horizontally so that one long edge of the bar is coated in chocolate.

  9. Place on a wire rack set inside a rimmed baking sheet; sprinkle with flaky sea salt and let cool 30 minutes.

**Do Ahead: Bars can be made 1 month ahead. Wrap each bar tightly with plastic and chill.

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