Vegan Protein Bars
These vegan protein bars are a cookie dough flavored treat you’re going to love! They’re made with simple ingredients like oat flour and nut butter and are completely refined sugar free. Perfect for a post workout snack or healthy dessert.
We all know I’ve been obsessed with protein recipes lately. Protein pancakes, protein brownies, protein cookie dough. I’m trying to cover all of my bases!
These vegan protein bars, however, are one of my favorite recipes because they’re so perfect for a grab and go snack. I just keep them sliced up in the fridge and grab one when I’m headed out the door.
They’re made with incredibly simple ingredients, are naturally refined sugar free, high in protein and even kid approved.
Not all protein bars on the market are vegan because they contain either egg whites or whey protein. They can also be loaded with added sugar and less than healthy ingredients.
Making homemade protein bars is always my preference because you’re in completely control of the flavor and ingredients. Try my protein cookies or protein donuts next!
Key ingredients
OAT FLOUR. Oat flour makes up the base of these vegan protein bars to keep them completely gluten free. I do not recommend any subs here because other kinds of flours don’t have the same level of absorbability.
PROTEIN POWDER. I used a vanilla pea protein, but any kind works! If you are not vegan, whey protein works well!
MAPLE SYRUP. The maple syrup will add just the right amount of sweetness without adding too much sugar.
I also opted for maple syrup instead of dates so you don’t need any special equipment like a food processor in order to make these. Just a bowl and a spoon!
NUT BUTTER. I suggest cashew or almond butter because they have the most neutral flavor. However, for a different flavor variation, you can use peanut butter as well.
MILK. A bit of non-dairy milk will help blend all of the ingredients together.
CHOCOLATE. You will need chocolate chips for the base of the bars as well as chocolate for the coating as well! I suggest a stevia sweetened chocolate to keep the sugar content low.
How to make vegan protein bars
Line an 8 inch baking pan with parchment paper and set aside. Whisk together the oat flour, protein powder and salt.
Whisk in all remaining ingredients aside from the chocolate chips, then use a rubber spatula to fold together.
WANT TO SAVE THIS RECIPE?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Once a dough has formed, fold in the chocolate chips. Press into the baking pan in an even layer.
Add the ingredients for the chocolate layer in a bowl and melt in 20 second intervals, stirring between each, until fully melted.
Add on top of the bars, then stick in the freezer to set for at least 2 hours. Slice into squares and enjoy! Be sure to try my protein snickerdoodle cookies next!
Optional mix ins
While I kept the ingredients pretty simple to give them a real cookie dough feel, you are welcome to add in some optional mix ins.
CHIA SEEDS. Add in a couple tablespoons of chia seeds or flax seeds for an extra boost of fiber and omega 3’s. If you notice the dough gets too thick because of the addition of the seeds, add in a bit more cashew butter or milk.
SPICES. Since it’s fall when I’m writing this, I obviously have to mention pumpkin spice, but even just some cinnamon can take these to the next level.
NUTS. Instead of chocolate chips, you can add in some chopped nuts. I like almonds, walnuts or pumpkin seeds (not a nut but we’ll put it here anyway)!
How to store and freeze
I suggest storing these vegan protein bars in the fridge to ensure the chocolate coating doesn’t melt. In the fridge they will keep for up to 2 weeks.
These do, however, freeze really well! Keep them in an air tight container or freezer safe bag and freeze for up to 3 months. Let them thaw in the fridge for a few hours until they’re soft enough to enjoy.
Make them low sugar!
Since I used a protein powder that had stevia, I kept the amount of maple syrup content low so we don’t have too much sugar!
If you want these more keto friendly, you can use a keto maple syrup and stevia sweetened chocolate chips so these protein bars have no added sugar.
High protein recipes you’ll love!
- Banana Protein Muffins
- Protein Pancakes
- Vegan Protein Cookies
- Protein Banana Bread
- Protein Mug Cake
- Chickpea Cookie Dough
If you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!
Vegan Protein Bars
by: claire cary
Ingredients
Base
- 1 ¾ cup oat flour
- ½ cup vanilla protein powder
- ⅛ teaspoon salt
- ½ cup cashew or almond butter
- ⅓ cup maple syrup
- ¼ cup soy milk
- 2 teaspoons vanilla
- ¼ cup chocolate chips
Topping
- 1 cup chocolate chips
- 3 tablespoons cashew or almond butter
Instructions
- Line an 8 inch baking pan with parchment paper and set aside.
- Whisk together the oat flour, protein powder and salt.
- Whisk in all remaining ingredients aside from the chocolate chips, then use a rubber spatula to fold together. If it seems too dry, add in just a touch more milk until it mixes well (but not too much or they won’t set!).
- Once a dough has formed, fold in the chocolate chips.
- Press into the baking pan in an even layer.
- Add the ingredients for the chocolate layer in a bowl and melt in 20 second intervals, stirring between each, until fully melted.
- Add on top of the bars, then stick in the freezer to set for at least 2 hours.
- Slice into squares and enjoy!
Notes
Comments
-
These protein bars are absolutely amazing. I changed the maple syrup for agave, soy milk for oat and added desiccated coconut as I love bounty flavours. I truly cannot see myself buying bars again. Also it made 12 portions for me not 9 – and they’re so filling i can only manage half at a time. Seriously impressed.
-
Thank you, Zasha!
-
-
How many bars is this recipe for?
-
It makes 9 but you can slice them smaller to make 12 if you prefer.
-
-
This was just way too dry following the recipe. Tasty but needed more moisture.
-
What protein powder and nut butter did you use? Protein bars are naturally a bit on the dry side, but you can add some more milk or nut butter to add moisture easily!
-
-
These are great! The changes I made were: using 1/4 cup cashew butter and the equivalent of peanut butter powder (with added water) to reduce calories and fat, and to increase protein a bit; also used 1/2 cup chocolate chips in the bar but only 1/4 mixed with peanut butter powder and water for the “chocolate” layer. Regardless, these were really good and will definitely make them again. I think the main thing I would do differently would be to use a mini chocolate chip as the mix in. These taste so much better than anything I have purchased!
-
Love it! So glad you made it work for you.
-
-
Just made these, with a bit of a twist! This was my first time making protein bars at home and I thought this recipe sounded delicious. I ended up using coconut flour (that’s what I had on hand), seeds (no chocolate chips on hand), and I also added in some cacao and adaptogenic mushroom powder. I used a mix of 1/2 peanut 1/2 sunflower and a spoonful of cookie butter. I had some chocolate covered chickpeas that I melted and crushed up to replace the chips needed for the topping. Just put in freezer, excited to try in 2 hours. Over all the recipe was super easy to make and the consistency of the dough was very easy to work with and mold into the pan.
-
Love those changes! Hope you love them!
-
-
These sound amazing !!! I want to make them but only have unflavored and unsweetened protein powder. Would that be okay to use, and if I did, should I add any more sweetener? Or should I just get a vanilla?
-
Honestly, I’d just get vanilla if you can! I like a stevia sweetened.
-
-
I love these as a snack especially after a workout! Delicious!
-
Thank you, Pam!
-
-
Can I use chocolate protein powder?
-
Yes, that should be fine!
-
-
These are amazing! Such a great texture and flavor
leave a comment and rating