No Bake Almond Nougat Protein Bars

These easy No Bake Almond Nougat Protein Bars are deliciously chewy, paleo and gluten free. They are made with egg white protein powder, which is one of the most bioavailable protein powders available. Plus, it gives the protein bars their nougat vibe.

Egg white powder has become one of my top picks to use in protein bars and balls. It is made from egg whites that have been dried and pasteurized to remove pathogens and extend shelf life. If you can’t tolerate whey or casein protein and want to avoid the chalkier texture of vegan protein powders, it’s a great option.

Best egg white protein powder for no bake bars

For me, the best egg white protein powder to use in no-bake bars is an unflavored one that is 100% dried egg whites. This type of powder is used in commercial protein bars like the RXBAR. You can buy egg white powder online or in supplement stores. Check the ingredients list before purchasing. It should just list egg white powder, pure egg whites, egg albumen or egg albumen powder.

There are also flavored egg white protein powders available. However, I find that the added flavors and sweeteners can leave an artificial taste when used in protein powder recipes. That’s why I prefer to use unflavored protein powder, then add my own sweetener and flavors.

How to use egg white powder

You can use egg white powder like any other protein powder. However, I personally don’t use it for smoothies where you’re just mixing it with water and a few other ingredients. This is because it can give a slightly bitter taste when it’s the main ingredient.

However, unflavored egg white powder works well in recipes like these no-bake nougat protein bars. It blends with the other ingredients and gives a beautiful chewy texture.

Egg white powder as a substitute for whey protein powder

If you have a recipe that calls for whey protein powder, it will usually work well with egg white powder too. It provides a similar texture to whey protein powder when making protein bars and balls at home.

Similar to whey protein powder, egg white powder works best in recipes where there is some liquid, like a liquid sweetener or moisture from something like fresh Medjool dates. The liquid helps to dissolve the powder to a degree so that it blends better with the other ingredients.

Ingredients for no bake almond nougat protein bars

• Raw almonds: Almonds form the base of these no bake almond nougat protein bars. Raw and unsalted almonds work best. We blend them into a flour before adding to the recipe.
• Egg white powder: Egg white protein powder gives the bars a boost of bioavailable protein while keeping the recipe dairy free. You can use whey protein powder as a substitute.
• Raw honey: Raw honey is suitable for a paleo diet, but any syrup sweetener will work. If you prefer a milder taste, brown rice syrup is a good option. Or you could use a sugar-free syrup if you want sugar-free protein bars.
• Coconut oil: Coconut oil helps the bars set firm after chilling in the fridge.
• Vanilla extract: Vanilla is always a good addition to sweet bars and slices. You can use vanilla extract, vanilla paste, vanilla powder or fresh vanilla bean if you have it.
• Almond extract: I love to use a dash of almond extract for a subtle marzipan vibe. It’s totally optional though.
• Salt: Salt enhances the flavor of the bars. I highly recommend adding some to the mixture.
• Water: A small amount of water helps the protein powder blend smoothly with the rest of the ingredients.

More protein powder recipes

• Coffee Whey Protein Balls
• Choc Mint Protein Balls
• Clean Protein Bars
• Chocolate Whey Protein Bars
• Chewy Choc Chip Oat Protein Bars

You can find more ideas on the Protein Powder Recipes page.

Recipe video

Watch the recipe video to see how to make No Bake Almond Nougat Protein Bars.

No Bake Almond Nougat Protein Bars Recipe

By Lilian Dikmans

4 Comments

Recipe video above. These no-bake almond nougat protein bars are chewy, paleo friendly, and gluten free. Made with egg white protein powder, they’re packed with easily absorbed protein and have a nougat-like texture.

• Serves: 12 bars
• Prep time: 10 mins
• Cook time: 30 mins chilling

Ingredients

For the bars

• 1 1/2 cups (214 g) raw almonds
• 1 cup (100 g) unflavored egg white powder (see Note 1)
• 1/4 tsp fine salt
• 3 tbsp (42 g) coconut oil
• 2 tbsp (30 g) boiling water
• 1/3 cup (113 g) raw honey (see Note 2)
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract (optional)

For the topping

• 2.2 oz (60 g) dark chocolate, melted
• 1 tbsp (10 g) raw almonds, chopped for sprinkling

Instructions

1. Blend the almonds

   To make the bars, blend the almonds in a food processor or blender until they turn into a flour consistency with some clumps starting to form (see Note 3).

2. Add the protein powder

   Tip the almond mixture into a large bowl with the egg white protein powder and salt. Mix well to combine, pressing out any large clumps. Make a well in the center.

3. Mix the dough

   Add the coconut oil and boiling water into the well. If your coconut oil is solid, mix it with the boiling water until it melts. Add the honey, vanilla extract and almond extract. Mix everything until well combined and you get a dough consistency.

4. Press into loaf pan

   Tip the dough into a loaf pan lined with parchment paper. Press it into the pan firmly with the back of a spoon. For the topping, spread the melted dark chocolate over the slab and sprinkle over the crushed almonds.

5. Chill and slice

   Chill the slab in the fridge for 30 minutes or until firm. Once firm, slice into bars with a sharp knife.

Notes

1. Egg white powder – You can buy unflavored egg white powder online or at supplement stores. The ingredient list should say 100% egg white powder, pure egg whites, egg albumen or egg albumen powder. You can also use unflavored whey protein powder as a substitute if you don’t need the bars to be dairy free.
2. Sweetener – Some raw honey varieties are quite strong in flavor, so make sure you use one that you enjoy. For a milder taste, brown rice syrup works well. Sugar-free syrups should also work if you want sugar-free protein bars.
3. Blending the almonds – If you have a small food processor or blender, like the one I use in the recipe video above, blend the almonds in batches to avoid overcrowding the processor. As the natural oils from the almonds are released, the flour will start to clump together.
4. Storage – Store the protein bars in an airtight container in the fridge for up to 3 days. You can freeze any bars that you won’t eat within this timeframe, then defrost in the fridge as needed.

Nutrition facts

• Serving size: 1 bar
• Energy: 233 Cal (976 kJ)
• Total fat: 15.8 g
• Saturated fat: 4.8 g
• Total carbohydrate: 10.4 g
• Dietary fiber: 2.8 g
• Sugars: 8.9 g
• Protein: 11.9 g
• Sodium: 52 mg
• Potassium: 29 mg