Healthy Mo-tella Fudge DIY Protein Bars (Nutella-ish, but BETTER!)

What are these Healthy Mo-tella Fudge DIY Protein Bars you speak of?  They’re basically like Nutella-infused protein bars — sweet, chocolatey, and hazelnutty — but without all the junky ingredients.  These are made secretly GOOD for you!  They’re no bake, super easy to make, decadently fudgy, and supremely addictive.  You’d never know they’re sugar free, whole grain, gluten free, dairy free, and vegan! 🍫🌰💪

Wholesome and all natural chocolate-hazelnut protein bars?  Yes puh-lease.

One bite and you’ll be screaming, “Gimme MO of those Mo-tella Protein Bars!!”

Healthy Mo-tella Fudge DIY Protein Bars from the DIY Protein Bars Cookbook – authored by Jessica Stier of the Desserts with Benefits Blog

Did you happen to see last week’s post for my Healthy Matcha Green Tea Fudge DIY Protein Bars? 😁

In that post I officially announced that I (finally) finished the DIY Protein Bars Cookbook revamp! 🙌
Retested the recipes, rephotographed them, redesigned the book’s interior.  New errthang.

DIY Protein Bars Cookbook – Jessica Stier of Desserts with Benefits

Healthy Mo-tella Fudge DIY Protein Bars from the DIY Protein Bars Cookbook – authored by Jessica Stier of the Desserts with Benefits Blog

Anyways, let’s talk protein bars now.

Healthy Mo-tella Fudge DIY Protein Bars, that is 🍫🌰💪

Healthy Mo-tella Fudge DIY Protein Bars from the DIY Protein Bars Cookbook – authored by Jessica Stier of the Desserts with Benefits Blog


If you’re looking for a tasty, quick breakfast/snack on the go, make these Healthy Mo-tella Fudge DIY Protein Bars.  Natural ingredients come together to make this fudgy goodness as guilt-free as possible so you can feel good about eating them.  You can have ALL the taste of Nutella® but without all the nasty sugar, added oils, and preservatives.

These protein bars are for serious chocolate lovers only.  Either join the chocolate-lovers club or get outta here ✋🍫

You must make these protein bars as soon as you step foot inside your kitchen.  You will have quick and easy snacks all ready for you for the entire week!  If they last that long.  All by myself, these lasted me 3 days (there is NO such thing as taking things slowly).  When I was in college, I used to take them to school to snack in between classes.  Every time the bell rang, a huge smile would creep on my face.  Oh yeah, the bell meant it was snack time.  I’d eat a protein bar before class (for concentration, fuel, and energy) and a protein bar after class (as a post-class reward, duhhh) 🤗

I wonder how long this chocolate-hazelnut goodness will last in YOUR home.  Not long, I’m sure.  Not long at all 😏

Healthy Mo-tella Fudge DIY Protein Bars from the DIY Protein Bars Cookbook – authored by Jessica Stier of the Desserts with Benefits Blog

10 bars

Healthy Mo-tella Fudge DIY Protein Bars

Healthy Mo-tella Fudge DIY Protein Bars from the DIY Protein Bars Cookbook – authored by Jessica Stier of the Desserts with Benefits Blog



You can find the full recipe and instructions in the DIY Protein Bars Cookbook!


I originally wasn't going to share the recipe here because I worked so incredibly hard on publishing DIY Protein Bars.  But, I understand not having a recipe here can be frustrating.  So, I'll meet you halfway...  how does that sound?  I'll show you all the ingredients I use in the recipe.  That way, you can determine on your own whether or not the cookbook is for you!
  • **You can buy hazelnut butter online or you can make it at home.  Making nut butters at home saves a TON of money, but you do need a good food processor to do it!
  • Do not use whey/egg/casein protein!  The mixture will be gooey and won't solidify.
  • Keeps for ~1 week in the fridge or ~3 months in a sealed sandwich baggie in the freezer.

Be sure to follow @DessertsWithBenefits on Instagram!  If you try this recipe, make sure to snap a picture of it, tag me @DessertsWithBenefits, and hashtag #DessertsWithBenefits #DIYProteinBars #DIYProteinBarsCookbook.  I’d love to see it and feature you on #FanFaveFridays!


I am so incredibly lucky to be a part of such a loving, adoring, and supportive online community.  Here are some of the pictures readers have shared with me on social media and via email of their Healthy Mo-tella Fudge DIY Protein Bar remakes!

Healthy Mo-tella Fudge DIY Protein Bars from the DIY Protein Bars Cookbook – authored by Jessica Stier of the Desserts with Benefits Blog

Thanks Lauren G!

Healthy Mo-tella Fudge DIY Protein Bars from the DIY Protein Bars Cookbook – authored by Jessica Stier of the Desserts with Benefits Blog

Thanks @brekbp!


Healthy Mo-tella Fudge DIY Protein Bars from the DIY Protein Bars Cookbook – authored by Jessica Stier of the Desserts with Benefits Blog

These Healthy Mo-tella Fudge DIY Protein Bars are super healthy, packed with healthy fats, fiber, complex carbs and high-quality protein.  Yeah, I’ll take twenty.

*whistles and looks away*


Be happy.

Live fully.

Eat protein bars.


With love (and healthy dessert),

– Jess



88 comments on “Healthy Mo-tella Fudge DIY Protein Bars (Nutella-ish, but BETTER!)

  1. I just went out and got the ingredients I’ll need for your other protein bars. I guess I’ll just have to add more to my list for the next trip I make! These look fantastic!

  2. OK this post could NOT have better timing! i just finished up a batch of protein bars! I made these and now they’re in the fridge, based on the dough taste they’re prettty darn good 🙂

  3. Your fudge is way healthier than normal fudge!

  4. These look interesting, I’ve never seen vegan fudge made with oat flour before! I’ve tried vegan “fudges” before and not been entirely satisfied with the too-soft texture; these look as though they have a bit more firmness and bite to them:) Will have to try… would it be possible to make these with regular cocoa powder instead of protein powder? Obviously the protein won’t be there, but that stuff is just so expensive xD

    • Shonalika-
      These protein bars are soft and fudgy, but they still hold their shape when you bite into them 🙂
      As for the cocoa powder, I’m afraid that won’t work. Cocoa powder is very bitter and the protein bars will have an overpowering bitter chocolate taste. The protein powder acts as a binder (it absorbs a lot of liquid), adds flavor and provides structure.

  5. I want to try chocolate protein powder at some point anyway, as a lot of people mention/use it and I’m curious – I’ll wait till I do eventually get some locally and then give this recipe a shot 🙂

  6. LOVE IT! I love how it has healthy benefits yet a decadence dessert flavor or nutella fudge!

  7. Pingback: Brown Rice Protein Bars - Homemade Protein

  8. You are deadset my dream girl…. Marry me forever haha.

  9. WOW! Cannot wait to make these. Would a chocolate pea protein work well? I have the Vital one that I don’t use anymore and thought I could utilise it making stacks of these!!

    • Adelina-
      Hmmm, I haven’t tried using pea protein so I can’t be sure. Although, most vegan protein powders seem to work similarly — they all absorb a lot of liquid and seem to give off the same texture.
      If you give it a shot, I hope the recipe works out and that the protein bars taste DELICIOUS! 😀

  10. I just stumbled across this site yesterday and I’m completely obsessed. I’ve already purchased two products from your links and will doubtless get more as I try more recipes.

    Question regarding the vanilla flavored Stevia: could one not add actual vanilla/extract/paste to the protein bars and stick with the unflavored Stevia? I’m a vanilla fanatic (I’m making your homemade paste tomorrow) and much prefer to stick with the bean rather than flavorings.

    • Liv-
      I’m so glad you found my blog!! You can definitely substitute the 1 tsp vanilla-flavored stevia with 1 tsp of regular stevia + 1/2 tsp vanilla paste.
      If you’re a vanilla fanatic, go ahead and up the paste to 1 tsp or use the beans from about 1/2 a real vanilla bean pod 🙂
      Hope you like the protein bars!

  11. Thank you! I think I’ll use the beans themselves since the paste will add some sweetness.

    On an unrelated note, do you take challenges? Because I would dearly love to see you take on the greatness that is the Amaretti di Saronno cookie. Replicating that miraculous crunchy texture is a difficult task even using traditional ingredients. Only your diligence, fearlessness and stubborn refusal to settle for second best could make the magic happen with healthier ingredients.

  12. Hi there! Just wondering about possibly substituting the oat flour for coconut flour, will that work??

    • Matt-
      In my experience, coconut flour absorbs A TON of water… especially compared to oat flour. I have no idea how or why (probably the fiber?), so I don’t think it would work in this recipe. If you are looking for a low carb sub you can try using almond flour instead 🙂
      The texture might not be the same or hold up as well compared to the original recipe, but I think it will work just fine!
      Hope you like the recipe!

  13. Pingback: #GuiltFree // Healthy Nutella Fudge Protein Bar...

  14. Pingback: #GuiltFree // Healthy Nutella Fudge Protein Bars | MBSIB: The Man With The Golden Tongs

  15. Thank you so much for sharing, Jessica!! 🙂

    I’m a huuuge Nutella fan and I like some protein enhanced snacks, so this is the PERFECT combination for me.
    Love your recipe to make Nutella all from scratch too!

  16. What can I substitute the stevia for? Preferably agave or regular sugar. I can’t have stevia, Splenda or other synthetics. Thanks so much!!

    • Sherice-
      I’m afraid there isn’t a good substitution for the stevia. The stevia extract I use isn’t synthetic, it’s all-natural and organic (unlike Splenda).
      1 tsp of stevia has the sweetness of about 1 cup of sugar, and the vanilla-flavored version adds some flavor as well.
      If you don’t mind trying some recipe testing in your kitchen, I would recommend replacing the stevia with 2/3 cup of organic agave nectar. You will also need to add another ~1/3 cup of oat flour and ~1 scoop of the brown rice protein powder to balance out the extra liquid from the agave 🙂
      I hope these subs work out for you, and I hope you like the protein bars!!

  17. Pingback: 100 Nutella Recipes

  18. Would love to make these – I have egg white protein … would that work? Thanks! OH, and the homemade Nutella? My daughter is indebted to you for life! Thank you!

    • Jackie-
      No problem!! I hope you guys like the Homemade Nutella recipe!! 🙂
      Though, I’m afraid the egg white protein powder won’t work in these protein bars. Only vegan protein powders work for some reason? I only use brown rice protein powder because I find that it has the best flavor and texture.
      For some reason, whey, casein and egg white protein powders make the protein “dough” super gooey and sticky. They don’t solidify 🙁

  19. Can you suggest an alternate to the stevia, himalayan salt, and maybe the oat flour? I know, sounds crazy,but hear me out. These sound like a nice thing to try making at the Home I work at, but my budget’s only so big, and it’s hard to justify such pricey ingredients

    • PC-
      I totally understand! Thankfully, the Pink Himalayan Salt can be substituted with regular salt, and the oat flour is simply ground up oats… a pretty inexpensive ingredient 🙂
      Just put about a cup of oats in a blender or food processor and blend until flour-like.
      Unfortunately, there isn’t a substitute for the stevia. It isn’t that expensive since it’s 100% organic and you only use a small amount at a time.
      I hope you like the recipe!

  20. I just looked through the comments and found my mistake: DO NOT USE ANY OTHER PROTEIN POWDER.

    I ended up wasting a lot of ingredients to only end up with (tasty) brownie batter-like sludge. Kind of bummed!

    I’ll have to get brown rice protein powder and try again.

    • Devyn-
      Oh no! Sorry about that, I’ll update the recipe to give readers a little warning about other protein powders.
      (I tried using whey in these protein bars once and all I got was Nutella “goo”)
      If you try the recipe again using brown rice protein powder, I hope you love em!! 🙂

      • I came back to look at this site and realized I had commented on this. Thank you so much for editing the recipe a bit to make it more obvious that Whey is a “no-no.” You’re awesome!

  21. Why can’t you use whey protein for this recipe? What does it do to the final product texture? These look fantastic btw! Thank you for sharing all your recipes!

    • Mandy-
      I’m afraid whey protein just doesn’t work 🙁
      For some reason the bars don’t solidify and the dough turns all gooey and sticky. I’ve tried making this recipe with whey so many times and each time it’s a complete fail!
      Brown rice protein powder is the magic ingredient here 🙂

  22. I can’t wait to make them, they look fantastic!!! I live in Romania and here I could find only unflavored brown rice protein. Do you think I could use it instead and flavor it with coco powder or just with chocolate extract?

    • Tatiana-
      Unflavored brown rice protein will work just fine! But you’ll definitely need to add some more cocoa powder and some sweetener. I’d say about 1 tablespoon of cocoa powder and ~20 drops more of the stevia extract (or you can use a packeted sweetener, like Truvia or stevia… about 2-4 packets).
      I hope you like the recipe Tatiana! 🙂

  23. Could you use natural peanut butter in place of the homemade Nutella?

  24. Jess, I replaced the nutella with 2 tbls natural peanut butter and 4 tbls PB2…. and I did half almond flour mixed with the oat flour. I also added 1/4 cup of all natural honey (I have an insane sweet tooth!). They turned out great! Seriously tastes like peanut butter fudge. My bars were 169 calories and 15.7 grams protein. SUCCESS!!!! Thank you so much for the recipe.

  25. Karine Gosselin

    Hello !!! Love your site !
    Can I use chocolate soy protein powder ? thank you 🙂

    • Karine Gosselin-
      Thank you so much!! I haven’t tried this recipe with soy protein powder so I can’t be sure, but I think it might work 🙂
      All I know is that whey, casein and egg proteins DO NOT work… at all 🙁
      I’m crossing my fingers the substitution works out for you!!

  26. Why no whey protein?

  27. I really want to make these and I only have whey!!! 🙁
    Just wondering, for when I need to stock up on protein powders again, what are your views on the best ones? Are there any benefits, health, taste or performance wise, of vegan over whey?
    I might get brown rice protein just so I can make these!! haha Haven’t seen any in the shops in the UK though, maybe just because I wasn’t looking for it!

    So happy I found your site!!

    • Chloë-
      I’m so glad you found my blog too! 🙂
      I think all protein powders are definitely good to keep around as supplements and for recipes such as this 😉
      Whey is easily digested and the protein has a higher bioavailability compared to brown rice protein. I prefer the taste/texture of whey, but whey just doesn’t work in a lot of recipes 🙁
      One thing to keep in mind when you’re buying whey is to buy all-natural! I used to get Optimum Nutrition which has sucralose and artificial ingredients… and then the “natural” one has added sugar. I also took a university course on cows and cow farming practices from an actual member of MONSANTO, just so I could learn the dirty details. For this reason, I only buy organic, grass-fed whey now (the class really horrified me… the teacher was all FOR pumping cows full of hormones!).
      I haven’t bought this whey yet, but it’s in my Amazon shopping cart for when I want to make some recipes with whey (it’s organic, grass-fed and pretty cheap compared to others):
      My favorite brown rice protein is SunWarrior, although there are cheaper brands out there:
      Also, protein powder is much cheaper online (I save about $10 PER package by buying online). I hope this helps Chloë!

  28. This sounds awesome!!! However what can I do to substitute the vanilla flavored stevia? It doesn’t ship to Canada ): and I have no idea where I could pick it up here.

  29. I tried the recipe but my dough was too gooey.

    Since I’m allergic to almonds and hazelnuts, I tried a different milk alternative (in this case organic coconut milk beverage by So Delicious).
    Also, my nutella was just made and hadn’t been kept in the fridge overnight (thus a bit runny, but with my alternatively using raw selfmade walnut butter, it was just as delicious)
    Do you think that’s why my dough was too runny? It didn’t have the firm texture of cookie dough and it was just more sticky when I added more oat flour and a bit more protein powder but not FIRM…

    Any advice? 🙁

    I put it in the fridge for now and will see how it turns out tomorrow.

    PS: Love your healthy dessert recipes, just found your Nutella recipe on Pinterest and followed you to your blog! Greetings from Germany!!

    • Valerie-
      The coconut milk and homemade Nutella should have worked just fine in this recipe. Did you use whey protein instead of brown rice protein? If so, that’s why. Whey, casein and egg protein powders can’t replace brown rice protein because they don’t absorb as much liquid as rice protein 🙁

  30. So… I’m reading all your recipes, & they sound Devine! The issue I have is the stevia & truvia- I just can’t stomach the taste! *shudder* They all taste like sugar subs to me. My question is- how do I substitute sugar (for ex. turbinado) in your recipes? I’m assuming it wouldn’t be a straight sub? (For ex., if your recipe calls for 10 packets…)

    • Jennifer-
      Thanks so much! I guess I’m the total opposite haha, I love Truvia especially in my coffee. The stevia doesn’t add an incredibly noticeable flavor or anything, but don’t worry, you can substitute it. As a rule of thumb, 1 tsp of stevia = sweetness of ~1 cup of sugar. This will increase the calories/carbs in the recipe quite a bit.
      Since turbinado is granulated, you’ll want to stir it into the almond milk first and let it sit for ~10 minutes so it can dissolve.
      (Also note that the DIY Nutella uses stevia too)
      I hope you like the recipe!

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