Jump to Recipe Leave a Review

These marshmallow protein bars are the perfect homemade protein boost! They’re dairy-free and are made with simple ingredients!

Marshmallow protein bars with a chocolate drizzle stacked on an orange plate.

Over the past couple of years, I’ve locked in with my personal protein goals and have seen and felt amazing results. Though I try to get most of my protein through my meals, like sweet potato chicken poppers or gluten-free orange beef…. a little protein snack is always helpful. I’ve been seeing the Built Puff Protein Bars all over the internet, and they’re basically marshmallow and chocolate protein bars… YUM. The problem is that they’re whey protein based, so it’s off the table if you’re dairy free. I couldn’t get them off my mind, so I decided it was time to try my own version, and I am so glad I did!

These marshmallow protein bars are basically a treat with a protein boost. They’re dairy-free and soy-free!

Table of contents

Why you’ll love this recipe

  • Simple to make! I love making marshmallow-based recipes like my gluten-free s’mores bars, and this recipe has that same marshmallow vibe, but it’s even easier.
  • Sneaky protein. Similar to my iced protein coffee, this doesn’t really even feel like a protein snack, it just feels like a treat!

Recipe ingredients

See the recipe card below for full information on ingredients and quantities.

  • Gelatin. Gelatin is that main ingredient for making marshmallows! Collagen will not swap in this recipe.
  • Almond milk. Almond milk makes a great base for the recipe as opposed to a regular milk powder. I haven’t tried other milk alternatives like coconut milk or oat milk, but I would just stick with something that isn’t as high fat, as the higher fat may interact differently with the gelatin.
  • Marshmallow root. Honestly, this is optional but it makes the whole recipe much more legit.
  • Dairy-free protein powder. Personally, I like to use an unflavored protein powder like this one. You can also use a vanilla protein powder like this, and my discount code UNBOUND will save you 15%!
  • Vanilla extract.
  • Dairy-free chocolate. I like using enjoy life chocolate chips.

Substitutions and modifications

  • Flavored powders. You can most definitely make this with a chocolate protein powder, or any flavor you’d like!
  • Agar. Though I haven’t tried agar myself in this recipe, that would be the vegan substitute for gelatin. The recipe conversion that you would use is 1/3rd the amount of agar that you would gelatin.

How to make dairy-free marshmallow Protein Bars

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

almond milk, gelatin, and cane sugar combined in a bowl

Step one. Using a medium pot, combine the almond milk, gelatin and cane sugar. Allow to set before heating on the stove. Whisk on high for 30 seconds in a stand mixer. Add the vanilla extract, marshmallow root, and protein powder.

marshmallow mixture mixed until stiff peaks form

Step two. Whisk on high for 2-3 minutes or until stiff peaks form.

marshmallow mixture in a parchment lined baking dish

Step three. Pour the prepared marshmallow mixture into the prepared baking dish. Allow to set in the fridge for at least an hour or until or set. It should be soft and springy to the touch.

marshmallow protein bar being dipped in melted chocolate

Step four. Dipping the bottom of each bar in melted chocolate and finishing with a chocolate drizzle.

marshmallow protein bars with chocolate drizzle on a parchment lined baking sheet

Step five. Transfer to the fridge for another half an hour or until the chocolate is set. Serve chilled!

Tips & Tricks

  • Try to make them vegan with agar and a vegan protein powder. I haven’t tested this theory myself, but the recipe conversion that you would use is 1/3rd the amount of agar that you would gelatin.
  • Totally coat them in chocolate. I wound up just adding a chocolate drizzle instead of a full chocolate coating, but you can double the amount of chocolate and add a full coating in you’d prefer!
  • Work quickly with the marshmallows. The biggest mistake I see with marshmallows is that most people overwhip them or let them sit too long before transferring to the prepared baking dish. Marshmallows sets fast, and it’s easy to over whip them. Once you see stiff peaks form, stop whipping! Immediately pour them into your pan and transfer them into the fridge. Your marshmallow should pour evenly, and you shouldn’t have to level it with a silicone spatula.

Recipe FAQS

Is it cheaper to make your own protein bars?

Protein bars are not cheap, and I always find it way more cost-effective to make your own at home!

Are there healthy marshmallows?

Healthy is a subjective term, but we think these are a much lighter version! Marshmallows are usually full of sugar, and these are much lower in sugar that your average marshmallow.

Other protein-packed recipes to try…

If you tried these Marshmallow Protein Bars or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

Marshmallow Protein Bars {dairy free}

Michelle
These marshmallow protein bars are the perfect homemade protein boost! They’re dairy-free and are made with simple ingredients!
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Snacks
Cuisine American
Servings 10 servings
Calories 141 kcal

Ingredients
  

For the marshmallows

  • 1 tsp arrowroot starch
  • 2 cups almond milk
  • â…“ cup gelatin
  • â…“ cup cane sugar see notes
  • 1 tsp vanilla extract
  • ½ tsp marshmallow root
  • 5.5 tbsp protein powder see notes

For the chocolate coating

Instructions
 

  • Prepare an 8×8″ baking pan lined with parchment paper and lightly coated with arrowroot starch. Set side. 
  • Using a medium pot, combine the almond milk, gelatin and cane sugar. Allow to set for 4-5 minutes for the gelatin to harden. 
  • Place on the stove on medium-low heat and lightly whisk for 2-3 minutes or until the mixture is a thick liquid.
  • Allow to cool slightly before adding the mixture to a stand mixer (alternatively, you can use a hand mixer) and whisk on high for 30 seconds. Add the vanilla extract, marshmallow root, and protein powder and whisk on high for 2-3 minutes or until stiff peaks form.
  • Pour the prepared marshmallow mixture into the prepared baking dish. Allow to set in the fridge for at least an hour or until or set. It should be soft and springy to the touch.
  • Remove from the baking pan and lightly coat your knife in arrowroot starch. Slice the marshmallow into 10 bars. I prefer to trim the edges to make more uniform bars and place them on a parchment-lined baking sheet.
  • Combine the chocolate chips and coconut oil in a bowl and melt in the microwave in 20-second intervals, stirring each round, or over a double boiler.
  • Allow to cool slightly before dipping the bottom of each bar in the chocolate and finishing with a chocolate drizzle.
  • Transfer to the fridge for another half an hour or until the chocolate is set. Serve chilled!

Notes

I find that cane sugar is the best option to sweeten the bars without changing the color, or having to bring it to a certain temperature. The next best option is golden coconut sugar if you want to avoid any cane sugar.
Dairy-free protein powder options : Unflavored or Vanilla (use code UNBOUND for 15% 0ff)
Recipe inspired by.

Nutrition

Serving: 1barCalories: 141kcalCarbohydrates: 14gProtein: 10.6gFat: 5.2g
Keyword marshmallow protein bars
Tried this recipe?Let us know how it was!