Better Than Store-Bought!
If you’ve ever bought a “healthy” protein bar that tasted like a chalky candy bar, these homemade bars are the opposite. They are wholefood based, made with real ingredients, and packed with nutrients that actually support your hormones.
Each bar contains around 20 g of protein, 15 g of fibre, plus omega-3s from flax and Inca Inchi, zinc from pumpkin seeds, magnesium from cacao, and slow-burning fats to keep you satisfied. There are no fillers, no gums, and nothing artificial.
These bars are rich, fudgy, and mocha flavoured. The mixture can feel sticky when first made, which is normal when using real ingredients like dates, seeds, nuts and protein, so freezing before coating makes them easier to work with. I added a macadamia layer underneath the chocolate and it created the perfect crunch.
This is the full recipe with optional finishes depending on the style you prefer.
Mocha Seed Cycle Protein Bars
Fudgy, nourishing, high-protein, high-fibre bars made with real ingredients.
Ingredients (makes 5 bars)
200 g Seed Cycle + Protein (Phase 1 or 2)
8 large Medjool dates (100g pitted)
1 to 2 teaspoons instant coffee (optional)
2 to 4 tablespoons warm water
One third cup almonds
One third cup macadamias, plus extra for topping
1 teaspoon Secret Spice Co Aroma
Dark chocolate for coating (optional)
Method
Chop the almonds and macadamias in a food processor until roughly broken down, then set aside.
Add the dates to the processor. Dissolve the Aroma Spice and instant coffee in 1 to 2 tablespoons of warm water and add it to the dates. Blend until a thick sticky paste forms.
Add the 200 g of Seed Cycle + Protein and blend again until the mixture becomes a dough.
Add in the chopped nuts and mix until combined. If the mixture feels too dry, add water half a teaspoon at a time. If too sticky, place the dough in the freezer for 10 minutes.
Shape the mixture into five bars or press into a small lined dish and score into bar shapes. Freeze for 20 to 30 minutes to firm the bars before adding any coatings.
Topping Options
Chocolate coating:
Once the bars are chilled, sprinkle a layer of finely chopped macadamias on top of each bar. Melt dark chocolate and pour over the nuts. Freeze again for 10 to 15 minutes until the chocolate is set. This creates a crisp chocolate shell with a crunchy macadamia layer underneath.
Cacao finish:
If you prefer a bar that isn’t too sweet and has a stronger mocha flavour, dust the tops with a small amount of cacao powder.
Coconut coating:
For a lighter wholefood-style finish, roll each bar in desiccated coconut or press coconut onto one side.
Variation: Seed Cycling + Collagen Bars
These bars can also be made using Seed Cycling + Collagen instead of Seed Cycling + Protein. They will be less sweet and slightly firmer, which many people actually prefer. They will also be higher in protein and lower in carbohydrates.
Storage
Store the bars in the fridge for up to 14 days. They can also be frozen for up to three months. The chocolate-coated version holds its shape the best.