Homemade Mocha Protein Bar (copycat RX Bar)

Sweetened with dates, and with a protein boost from collagen, these bars can be a meal replacement in a pinch. The rich chocolate flavor is enhanced with a sprinkle of sea salt.
Course Snack
Cuisine GAPS, Paleo, Whole30
Prep Time 15 minutes
Cook Time 12 hours
Total Time 12 hours 15 minutes
Servings 10
Author Cara Comini



  1. Place all ingredients in a food processor and process until a ball forms, about 2-3 minutes. Keep a hand on your food processor as the dense dough can cause it to 'walk' on the countertop.
  2. Carefully remove blade, and then scoop dough onto parchment paper (find parchment paper here) to roll out. Gently pat into a rectangle shape.
  3. Roll to desired thickness (I like a little less than 1/2-inch) between two sheets of parchment paper.
  4. Remove top sheet of parchment paper and flip onto a dehydrator tray.
  5. Dry the whole sheet of protein bars for 6-12 hours or overnight on high, until no longer tacky. You can skip this step and go straight to cutting into bars, but it's easier to cut into even bars after drying for a little while.
  6. After no longer tacky, allow sheet of dough to cool for 30 minutes to firm it up. Then flip onto a large cutting board and cut into 10 even rectangles and return to dehydrator tray.
  7. Dehydrate for another 4 hours or overnight, again on high, depending on how hard you want your bars to be (longer drying time yields more firm protein bars). Bars will firm up again when they cool.
  8. Store in an airtight container in the fridge for up to 1 month. These will hold up fine at room temperature for camping, hiking, etc.

Recipe Notes

This recipe makes 10 bars, but I usually only get 8 rectangle-shaped bars, after trimming the edges of the dough to make a rectangle. My kids love these 4 strips from the outside as well, they're just not exact rectangles.