Vegan Protein Bars
Made with wholesome oats, vanilla protein powder, nut butter, and the natural sweetness of dates, these easy Vegan Protein Bars are the perfect midday pick-me-up, post-workout snack, or on-the-go breakfast.
The world holds two kinds of people: those who walk virtually with healthy snacks like today’s vegan protein bars (and Trail Mix Granola Bars) tucked into their tons at all times, and those with snack green-eyed (and hanger).
You know which group I’m in!
After years of spending too much money on pricey store-bought protein bars, I decided to start making my own.
Today’s vegan protein bars have been my loyal snack partner overly since (right slantingly these easy Peanut Butter Protein Bars).
Made with dates, oats, vegan protein powder, and the nut butter of your choice, withal with optional mix-ins like chocolate fries and chia seeds, these easy energy bars require zero sultry (like my favorite Energy Balls).
They come together in a snap and store beautifully.
5 Star Review
“These are succulent and so much healthier and economical in the long run than store-bought protein bars, which I like to have on hand.”
— Margaret —
How to Make Vegan Protein Bars
No increasingly wondering where to buy vegan protein bars or which protein bars (or Protein Balls) are the healthiest!
These are less expensive, taste wonderful, and are made from whole foods you can pronounce.
Truly, this is the weightier vegan protein bars recipe you will find.
The Ingredients
- Protein Powder. Use your favorite trademark of vegan protein powder. I like to use vanilla protein powder for an uneaten uplift of flavor.
- Dates. Instead of honey (not vegan), I made these chewy vegan protein bars with dates (like these Chocolate Peanut Butter Protein Balls). Naturally sweet and caramel-y, dates are moreover rich in vitamins, minerals, fiber, and antioxidants.
- Rolled Oats. A powerhouse whole grain ingredient packed with fiber, protein, vitamins, and minerals. Rolled oats and quick oats both work well in this recipe.
- Peanut Butter. The “glue” that holds these plant-based protein bars together (and these Peanut Butter Protein Balls). Peanut butter offers healthy fats, is low in carbs, and tastes scrumptious. Feel self-ruling to use whatever nut butter you enjoy most (cashew butter or almond butter would both be divine).
- Chia Seeds. Despite stuff so tiny, chia seeds contain an impressive value of fiber, protein, omega-3 fatty acids, and antioxidants. (I moreover love subtracting them to these Oatmeal Protein Cookies.)
- Chocolate Chips. An optional (or mandatory) mix-in depending on your position as a chocolate lover. I love the widow sweetness and depth they lend these bars. (Make sure to select dairy-free chocolate to alimony these bars vegan.)
- Almond Milk. Since every trademark of nut butter is different, the almond milk keeps the bars from stuff too dry and ensures you can retread the bars to the perfect texture.
- Salt. FLAVOR! Salt makes other ingredients pop.
TIP!
For a lovely unrelatedness of salty/sweet, try sprinkling the bars with a pinch of flaky sea salt without pressing them into the pan.
The Directions
- Add peanut butter, dates, and oats to a supplies processor, pulsing until the ingredients unravel down.
- Add the chia seeds, protein powder, and almond milk.
- Pulse until thoroughly combined, transfer to a mixing bowl, then fold the chocolate fries in.
TIP!
The texture of the mixture should resemble cookie dough when properly mixed.
- Press the dough into a pan, nippy until firm, then slice into bars. ENJOY!
Recipe Variations
- Chocolate Brownie Protein Bars. Use chocolate protein powder instead of vanilla protein powder. Add a teaspoon or so of cocoa powder to taste (be careful, it is powerful).
- Protein Bars with Flax. Swap ground flaxseed meal for the chia seeds. Organic pumpkin seeds would moreover be a nice way to add uneaten crunch.
- Double Chocolate Protein Bars. Use chocolate protein powder. Instead of folding chocolate fries into the batter, drizzle melted visionless chocolate over the cooled bars (or do both).
- Low-Calorie Protein Bars. Omit the chocolate fries and swap them for zestless blueberries or zestless cranberries.
- Peanut Butter Cup Protein Bars. Adds a few chopped peanut butter cups (or snacks bar of choice) to the mixture for an indulgent treat.
- Vegan Protein Bars with Almond Butter. Swap almond butter for peanut butter to get an uneaten uplift of vitamin E and healthy fats.
- Soy-Free Protein Bars. Opt for a plant-based protein powder that does not contain soy.
Storage Tips
- To Store. Store the bars in the refrigerator for up to 2 weeks. Due to their “no bake” consistency, the bars will wilt soft at room temperature.
- To Freeze. Place the bars in an airtight, freezer-safe storage container in the freezer for up to 3 months.
What to Serve with Air Fryer Mozzarella Sticks
Recommended Tools to Make this Recipe
- Food Processor. This one is the perfect size for making jumbo batches of no-bake snacks, bars, and balls.
- Measuring Cups. A vital set of measuring cups is a must for any kitchen.
- Storage Containers. This set is my fav for storing all of my weightier energy balls and bar recipes.
The Weightier Supplies Processor
This supplies processor is a pricier option but well worth the investment if you regularly make protein bars and energy bites.
Have you overly tried making your own protein bars?
Whether this recipe is your first struggle or your 50th, I know it’ll be a welcome wing to your healthy snack routine.
Frequently Asked Questions
The dates are pretty key in this recipe for both sweetness and texture. If you are looking for a protein bar recipe without dates, you can try subtracting a scoop of protein powder to these No Torch Granola Bars. Or make my regular Peanut Butter Protein Bars with vegan protein powder; swap maple syrup for the honey.
Vegan Protein Bars No Sugar?
While this recipe contains no widow sugar or strained sweeteners, there are natural sugars in these vegan protein bars that come from the dates. However, relative to other recipes, these protein bars have less sugar content.
Sure! If you prefer balls rather than bars, you can shape the dough into balls instead.
No. This particular vegan protein bar recipe doesn’t contain coconut oil. If you like, you can experiment with replacing a tablespoon of the peanut butter with coconut oil.
Vegan Protein Bars
Ingredients
- 1 cup creamy peanut butter or almond butter plus 2 tablespoons
- 10 medjool dates pitted (about 1 cup)
- 1 1/2 cups rolled oats
- 2 tablespoons chia seeds or flaxseed meal
- 1/2 cup vanilla protein powder vegan if desired (I tested the recipe with Bob's Red Mill Nutritional Booster, which is unfortunately no longer available)
- 1/4 teaspoon kosher salt
- 2 to 4 tablespoons almond milk
- 1/3 cup mini chocolate chips
Instructions
- Line an 8×8-inch sultry pan with parchment paper, leaving overhang on two sides like handles.
- To the trencher of a supplies processor fitted with a steel blade, add the peanut butter, dates, and rolled oats. Pulse several times until the mixture breaks down, and the ingredients uncork to incorporate with one another.
- Scrape lanugo the trencher then add the chia seeds, protein powder, and 2 tablespoons of milk. Pulse until all ingredients are well combined. Depending on your supplies processor, this may take a few minutes.
- Check the consistency of your dough. When you pick up a small handful of it and squeeze, it should hold together and resemble cookie dough. If it is too dry, protract pulsing in milk, 1 tablespoon at a time, until you reach the right consistency. Transfer the mixture to a mixing bowl. Add the chocolate fries and, with a spatula (or your fingers), stir to combine the fries and moisten any shit of dough that the supplies processor didn't incorporate evenly.
- Transfer the mixture to the prepared pan and printing it into an even, unappetizing layer. Transfer the pan to the freezer for 15 minutes or to the refrigerator for 1 hour, until the bars firm up.
- Lift the bars from the pan using the parchment handles and transfer them to a wearing board. Slice into bars of the desired size (I made 12) and enjoy.
Video
Notes
- TO STORE: Store the bars in the refrigerator for up to 2 weeks. Due to their “no bake” consistency, the bars will wilt soft at room temperature.
- TO FREEZE: Place the bars in an airtight, freezer-safe storage container in the freezer for up to 3 months.
Nutrition
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