Grain-Free No-Bake Homemade Protein Bars

Name: Grain-Free No-Bake Homemade Protein Bars
Prep time: 15 min
Total time: 35 min
Yield: 16 serving
Ingredients: 2 cups nuts; 1/2 cup flax meal; 1/2 cup shredded coconut; 1/2 cup seed or nut butter; 3/8 teaspoon salt; 1/2 cup coconut oil; 2 tablespoons low carb sweetener; 2 teaspoons vanilla extract; 2 or more tablespoons protein powder, collagen, or colostrum; 1 cup sugar-free chocolate chips

User Reviews

4.9

81 reviews

Excellent

Prep Time
15 mins
Additional Time
20 mins
Total Time
35 mins
Servings
16
Calories
2903 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
Vegan, Keto

Grain-Free No-Bake Homemade Protein Bars

Iris Warren

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This Vegan Homemade Protein Bar Recipe is one of our favorites - Grain-free, soy-free, dairy-free, egg-free and vegan homemade protein bars--great for special diets.

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Ingredients

Servings

Base:

2 cups nuts (preferably soaked and dried)
1/2 cup flax meal (flax seeds ground in a blender or spice grinder)
1/2 cup shredded coconut (unsweetened and organic if possible)
1/2 cup seed or nut butter (made from soaked and dried nuts or seeds is preferable)
3/8 teaspoon salt
1/2 cup coconut oil
2 tablespoons low carb sweetener (or other granulated or liquid sweetener--see Recipe Notes)
2 teaspoons vanilla extract
2 or more tablespoons protein powder, collagen, or colostrum (optional for more protein)

Topping:

1 cup sugar-free chocolate chips (melted; or try these Homemade Chocolate Chips or this Homemade Chocolate Bar for a DIY option)

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Instructions

Place nuts or seeds, flax meal, coconut, seed or nut butter and salt in the bowl of a food processor.
Process until the nuts or seeds are ground into a coarse meal.
Melt coconut oil over low heat. If the temperature of your home is around 76 degrees, you can skip this step and add the oil directly to the food processor as it will be soft enough to process easily.
Add coconut oil, sweeteners and vanilla to processor bowl and process until well combined to form a thick, yet crunchy paste.
Press the mixture into an 8x8 square pan (you can be quite flexible here. A 9x9 will work just fine. A larger pan will produce thin bars, while a smaller pan will yield thicker ones)
Place in refrigerator to chill.
If you are making your own chocolate/carob chips or chocolate/carob bar, prepare while the protein bars are chilling, but do not harden the chocolate chips or bar.
Top bars with the chocolate chips or bar. Top either before the bars chill, or melt the chocolate topping and top with it.
Press the topping onto the chilled bottom layer.
Place back in refrigerator to chill (if you can wait that long :-)!)
Cut into squares and serve.
Store in refrigerator.

Notes

Sweeteners: Use vegetable glycerine, xylitol, or erythritol (add in about 1/3 more) as the sweetener for a low-carb version. If you don't need low-carb, use Sucanat or honey or even maple syrup for more natural options. 1/32 teaspoon stevia extract is also a good choice.
More Protein: Substitute up to the total amount of the flax meal with the same amount of rice protein for an extra punch of protein. Nutribiotic makes a great brand from non-GMO brown rice. You could also use some of this great grass-fed gelatin to firm up the bars and give more protein.
Be Careful Processing! Please note - the recipe says to process the nuts to a coarse meal. If you over-process, you will have a nut butter, which will still taste great, but will make the bars more dense and not solid unless you freeze them. Still yummy, though!
Nut Options: For nuts, almonds and organic macadamias are good options. Mixing several kinds works well too. You can also sub 1 1/3 cups coconut butter or seeds for nut free. If using seeds, organic sunflower and organic pumpkin seeds work well.
Flax Meal: Here is a good brand of organic flax seeds to purchase to make flax meal. You can also use rice bran or organic protein powder instead of flax meal.
Coconut Butter: You can also substitute coconut butter for the nut or seed butter.
Coconut Oil: You can substitute an alternative solid fat for the coconut oil. Use organic cocoa butter or butter for a more warm weather-stable bar.
Stevia: You can use 1/32 teaspoon (1 scoop) of stevia extract (see How to Use Stevia) instead of xylitol.
Chocolate Chips: If you would prefer to make your own chocolate chips, here are my Homemade Chocolate / Carob Chips. My Homemade Chocolate / Carob Bar (1 cup of chips per bar recipe) is another option.
THM: This recipe qualifies as an "S" for those on the Trim Healthy Mama plan.

Nutrition Information

Show Details

Serving 1bar Calories 290.3kcal (15%) Carbohydrates 15.4g (5%) Protein 7g (14%) Fat 26.2g (40%) Saturated Fat 10.5g (53%) Polyunsaturated Fat 3.83g Monounsaturated Fat 8.29g Sodium 58.2mg (2%) Potassium 191.93mg (5%) Fiber 8.3g (33%) Sugar 1.3g (3%) Calcium 80mg (8%) Iron 1.1mg (6%) Net Carbohydrates 7g

Nutrition Facts

Serving: 16Serving

Amount Per Serving

Calories 2903 kcal

% Daily Value*

Serving	1bar
Calories	290.3kcal	15%
Carbohydrates	15.4g	5%
Protein	7g	14%
Fat	26.2g	40%
Saturated Fat	10.5g	53%
Polyunsaturated Fat	3.83g	23%
Monounsaturated Fat	8.29g	41%
Sodium	58.2mg	2%
Potassium	191.93mg	4%
Fiber	8.3g	33%
Sugar	1.3g	3%
Calcium	80mg	8%
Iron	1.1mg	6%
Net Carbohydrates	7g