Marshmallow Protein Bars are a soft, chewy, dairy-free treat packed with protein and naturally sweetened. Made from almond milk, protein powder, and a homemade marshmallow base, these bars are finished with a simple dairy-free chocolate coating—perfect for a post-workout snack or a healthy indulgence.

Why You’ll Love This Recipe

Completely dairy-free, suitable for those with dietary restrictions
Homemade marshmallow base with clean ingredients
High in protein for a satisfying snack or post-workout boost
Naturally sweetened with cane sugar and flavored with marshmallow root
No baking required—just stovetop and chilling
Kid-friendly and adult-approved
Freezer-friendly for make-ahead convenience
Soft, fluffy texture with a rich chocolate finish
Gluten-free (if using certified GF protein powder)
Simple ingredients, easy preparation

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the marshmallows

1 teaspoon arrowroot starch
2 cups almond milk
⅓ cup gelatin
⅓ cup cane sugar
1 teaspoon vanilla extract
½ teaspoon marshmallow root
5.5 tablespoons protein powder (dairy-free or plant-based)

For the chocolate coating

½ cup dairy-free chocolate chips
1 teaspoon coconut oil

directions

Prepare the pan. Line an 8×8″ baking dish with parchment paper and dust lightly with arrowroot starch. Set aside.
Mix the base. In a medium pot, combine almond milk, gelatin, and cane sugar. Let sit for 4–5 minutes to allow the gelatin to bloom.
Heat gently. Warm the mixture over medium-low heat for 2–3 minutes, whisking gently until it becomes a smooth liquid.
Cool and whip. Let the mixture cool slightly, then transfer to a stand mixer (or use a hand mixer). Whisk on high for 30 seconds.
Add flavors and protein. Add vanilla extract, marshmallow root, and protein powder. Whisk on high for 2–3 minutes until the mixture is thick and fluffy.
Set the marshmallows. Pour the marshmallow mixture into the prepared baking pan. Chill in the refrigerator for at least 1 hour, or until set. The surface should be soft and springy.
Cut into bars. Remove from the pan and, using a knife coated with arrowroot starch, slice into 10 even bars. Trim edges for uniformity if desired. Place bars on a parchment-lined baking sheet.
Melt the chocolate. In a small bowl, melt the chocolate chips with coconut oil in 20-second microwave intervals (stirring between rounds) or over a double boiler.
Coat and chill. Dip the bottom of each bar in the melted chocolate and drizzle more on top. Refrigerate for 30 minutes or until chocolate is set.
Serve chilled. Enjoy straight from the fridge for best texture.

Servings and timing

Servings: 10 bars
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes
(Source: Michelle – original recipe author)

Variations

Flavor the marshmallows with cinnamon, almond extract, or cocoa powder for a unique twist
Add crunch by folding in crushed nuts or seeds before setting the marshmallow
Use maple syrup or coconut sugar in place of cane sugar for a different sweetener
Try different protein powders (vanilla, chocolate, or unflavored) based on your taste preferences
Make it festive by adding dried fruit or natural sprinkles before chilling
Coat entirely in chocolate for a candy-bar feel
Cut into bite-sized squares for a party platter or grab-and-go snack

storage/reheating

Storage: Keep bars refrigerated in an airtight container for up to 5 days.
Freezing: Freeze individually wrapped bars for up to 2 months. Let thaw in the fridge before eating.
Reheating: Not recommended. These bars are best served cold and lose structure when warmed.

FAQs

Are these marshmallow bars actually healthy?

They are healthier than store-bought alternatives, containing no dairy, minimal sugar, and added protein, making them a better-for-you treat.

Can I use a different milk instead of almond milk?

Yes, any non-dairy milk such as oat, cashew, or coconut milk will work. Just ensure it’s unsweetened and plain for best results.

What kind of protein powder should I use?

Use a plant-based or dairy-free protein powder. Vanilla or unflavored varieties work best to complement the marshmallow flavor.

Can I use agar agar instead of gelatin?

Agar agar can be used as a vegan substitute for gelatin, but the texture may differ and may require testing the right proportions.

How long do these need to set in the fridge?

At least 1 hour is recommended. You’ll know they’re ready when the marshmallow is firm yet springy to the touch.

Do I have to coat them in chocolate?

No, the chocolate coating is optional. However, it adds richness and a nice contrast to the soft marshmallow texture.

Can I make this recipe sugar-free?

You may try a sugar-free alternative such as stevia or monk fruit sweetener, but this may impact texture and taste. Results may vary.

Is marshmallow root necessary?

Marshmallow root adds flavor and authenticity, but the recipe can still work without it. It may slightly affect the overall taste.

Can I double the recipe?

Yes, simply double the ingredient amounts and use a larger pan (such as 9×13″). You may need to increase chilling time.

Can I add toppings?

Yes! Chopped nuts, shredded coconut, or crushed freeze-dried berries make great toppings before the chocolate sets.

Conclusion

Marshmallow Protein Bars offer a creative, dairy-free twist on traditional marshmallows with the bonus of added protein. Light and fluffy with a decadent chocolate finish, they strike the perfect balance between indulgent treat and functional snack. Easy to prepare and even easier to customize, these bars are ideal for anyone looking for a homemade, nutrient-rich alternative to store-bought protein snacks. Keep them chilled and enjoy throughout the week!