These chocolate gelatin bars are amazing! They are full of minerals and protein. These are a nice post-workout snack (or any snack for that matter) and a great treat for kids too!
I’ve been using gelatin and collagen powders for almost 8 years now. I first discovered them when I was pregnant with my son. At the time I felt like no matter how much I ate, I wasn’t able to meet the protein requirements for pregnancy.
Once I read about gelatins health benefits I wanted to learn how to incorporate it into my diet. I visited my health food store and picked up a container of gelatin and collagen and started creating new recipes.
I also found it was a great supplement to help me get enough protein in my diet. It’s easy to add 2 scoops of collagen peptides to my smoothies (20g protein) and I also enjoyed snacking on protein-rich treats like these chocolate gelatin bars, homemade jello, homemade fruit snacks, coconut milk yogurt, and banana ice cream.
I came across a recipe for chocolate gelatin squares and decided to adapt it to fit my dietary needs. The end result are these yummy bars that are rich and decadent!
How To Make Chocolate Gelatin Bars
I’ve tested this recipe with both regular chocolate chips and stevia-sweetened chocolate chips. Both work wonderfully! If you’re watching your sugar you’ll want to use sugar-free chocolate and monk fruit to sweeten this dessert.
Ingredients: Gelatin, water, monk fruit, and chocolate chips.
Next, you’ll “bloom” the gelatin in water.
Then you’re going to add boiling water to the gelatin and carefully blend the mixture until the gelatin is dissolved.
Now it’s time to add in the chocolate and monk fruit!
Blend it up until it’s smooth.
Now pour it into a square 8×8 pan. Let the bars set for a few hours before cutting up.
I like to dust mine with cocoa powder before serving!
Shop Ingredients:
Chocolate Gelatin Bars
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 12 square 1x
- Category: dessert
- Method: blender
- Cuisine: american
Ingredients
- 3 tablespoons gelatin
- 3/4 cup cold water
- 1 cup boiling water
- 1/4 cup monk fruit sweetener
- 2 cups soy-free chocolate chips or stevia sweetened chocolate chips
Instructions
- Pour cold water and gelatin into a blender and allow the gelatin to set for 3-5 minutes.
- Pour boiling water over gelatin.
- Blend for a few seconds to dissolve the gelatin.
- Add monk fruit and chocolate chips.
- Place the lid on the blender and then cover it with a thick towel (to protect your hands).
- Carefully blend mixture until it is combined.
- Pour into a coconut oil greased 8×8 glass pan.
- Refrigerate until firm. Cut into squares before serving.
Nutrition Facts
- Serving Size: 1 square
- Calories: 174
- Sugar: 1.3g
- Fat: 10.8g
- Carbohydrates: 14.7g
- Protein: 5.4g
This blog post was originally published on January 6th, 2013. It was updated and republished on January 14th, 2020.
Just made these for the first time a couple nights ago, and now that this batch is nearly gone I thought I’d leave a comment.
I never made any gelatin recipes before(aside from making traditional gelatinous meat stock for GAPS diet) and this one came out quite well!
The flavor is mild but tasty.
I first made 1 batch of the recipe for the homemade chocolate chips(linked in ingredient list) but since I was going to use it right away, I didn’t freeze and chop into chunks. Then I followed the rest of the recipe with the gelatin, water, and blending. Finally I greased an 8×8 pan with ghee and poured it in. Into the fridge to firm up.
What I would do differently next time is to first off let the chocolate cool down way more before blending, and/or be careful not to over heat it. Because when I poured it into the pan to firm the mixture was still quite hot, so the finished product ended up with large drops of ghee floating on the surface. I also would probably add another tablespoon or two of raw honey(my preferred sweetener) to the chocolate, to make it just a tiny bit sweeter. I might consider adding slightly more vanilla for this recipe, too. Because as I mentioned, the flavor was quite mild, but still very good. I’d just adjust it a bit to my preference.
Thanks for sharing this recipe! I will definitely make it again, it was really easy, fun, and provides the super nutritious substance of grass fed beef gelatin! 🙂
I love your recipe for gelatin chocolate bars, do you have anymore recipes for gelatin bars. I have severe ibs and am trying gelatin for the first time. Thanks in advance if you have anything for me.
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Monk Fruit Sweetner causes severe IBS symptoms for me. I would use something else. My naturepath told me never to use Monk Fruit as it will cause inflammation in the gut.
Are there other alternatives to Monk Fruit Sweetener to use in this recipe?
Any sweetener should work. the monk fruit/erithrytol is for zero sugar/keto people.
I don’t get it. You said
“Pour cold water and gelatin into a blender and allow the gelatin to set for 3-5 minutes.
Pour boiling water over gelatin and add chocolate chips”. Am i supposed to pour boiling water over the gelatin directly? Or am i supposed to pour it in a different bowl on which the gelatin bowl will sit so the gelatin dissolves and then add chocolate chips? Because if you add even a drop of water to chocolate, it starts to shrink and doesn’t looks at all like the pic you posted.
Hi. I love your website. Can i add to the chocolate gelatin bar receipe some cruched nuts, oats, etc, that is after the blended process ? I’m looking for an energy bar sort of recipe that uses gelatin. thanks
★★★★★
I have substituted carob powder with a small amount of Grade B maple syrup for the chocolate and the gelatin turns out very well. Carob is less expensive than chocolate and is nutrient dense with even more benefits than chocolate. You don’t have to use as much sweetener as the carob is naturally sweet.
Could this maybe be done in a stand mixer, like when you make marshmallows? And I’m curious as to what the texture is like, too. 🙂
Does your recipe for chocolate chips yield 3 cups of chips? I would prefer to make this prior to the chocolate chips “setting” to make it easier but I’m not sure what 3 cups of the actual chips would equal in liquid. Or is it best to do it with “set” chocolate?
how do you store there?
how do you store these? In the fridge or on the counter…is what I meant to say. 🙂
is it possible to just melt the choc chips over a boiler and whisk the ingreds together in big bowl? (don’t have a blender!)
omg! I think these would be great to do like marshmallows, I’m afraid otherwise the texture might be hard to handle. but…awesome idea!!
Juste ordered some gelatin and can’t wait to try these. I am curious abut the texture. What would you compare it to? Jello?
not sure how chocolate gelatin will taste but is the easiest thing I ever made and licking the bowl is delicious
Hello, can I just add cacao powder and coconut oil instead of the chips?
The chocolate chips are made of coconut oil, cocoa powder and honey, so you could do that. These bars won’t taste very good without the honey to sweeten it though. The homemade chocolate chip recipe above is very easy to make btw 🙂
How fun! We’re definitely making these next week.
What is the texture/consistency of these when finished? Are they like marshmallow or jello soft? Or do they get harder?
When we’re talking blender are you referring to a bench mixer or a food processor? Bench mixer I can understand (this recipe looks a bit like making marshmallow and that goes everywhere), but a food processor won’t operate without a lid on. Also, could you just use the cocoa powder rather than the choc chips or do the other components of your choc chips help with the overall consistency?
Just a simple blender like this one – http://amzn.to/UwBIZx
I would use chocolate chips. Chips have a mix of saturated fat, coconut and sugar. They sweeten these. If you look at my homemade chocolate chip recipe you will see that it is really easy to make 🙂
Oh! So interesting, chocolate gelatin sounds very…different – but I bet it would amazing!
‘Place a thick towel over top of blender to protect your hands from being burned by the water.’ What is wrong with using the blender lid instead of your hands?
The lid traps the steam and it will explode.
Some of the steam blows out when you blend the ingredients together.
The steam can blow out and burn you if your not careful.
You want to let the steam escape through the towel, otherwise the building pressure will blow the lid off.
Maybe it wasn’t clear in the post- you put the blender LID on and then hold the lid down with a towel and your hands. The towel doesn’t replace the lid.