Vegan Protein Bar Recipe (Go-Macro Copycat)
User Reviews
4.9
Vegan Protein Bar Recipe (Go-Macro Copycat)
Description
The Vegan Protein Bar recipe combines chopped raw almonds and coconut flakes with puffed rice cereal and almond butter for texture and nutty flavor. Brown rice syrup acts as a binder and sweetener, while vegan protein powder boosts protein content. Chocolate chips add a hint of sweetness and texture contrast. The mixture is processed to a uniform crumbly texture that sticks when squeezed, allowing it to be pressed into bars or shaped into balls.
The bars or balls are chilled to firm up before cutting or serving, making them easy to handle and eat. Their balance of plant-based ingredients makes them suitable as a snack for maintaining energy between meals or post-activity refueling. The bars are stored in the refrigerator for freshness but can be frozen for longer storage.
These bars can be individually portioned by cutting or rolling, making them convenient for grab-and-go. The use of raw or toasted almond butter allows some flexibility in flavor and texture according to preference.
Ingredients
- ½ cup almond raw
- ¼ cup coconut flakes unsweetened
- 1 cup puffed rice cereal
- ½ cup almond butter unsalted, raw or toasted
- ½ cup brown rice syrup
- ½ cup vegan protein powder Plain, unsweetened protein makes a bar that tastes the most like GoMacro, but you can also use a flavored protein powder for sweeter flavor, or sub coconut flour
- ¼ cup chocolate chips vegan, mini
Instructions
- Place almonds in a food processor, and pulse until roughly chopped. Add the coconut, puffed rice, almond butter, brown rice syrup, and protein powder. Process until the mixture is finely crumbled and uniform.
- Squeeze a bit of mixture between your fingers to make sure it will stick together. If it seems too crumbly add another spoonful or two of brown rice syrup and pulse again. Add the chocolate chips, and pulse several times to incorporate.
- To make bars: line an 8x8 baking pan with parchment for easier removal. Press the mixture evenly into the pan. Use the back of a spatula to firmly pack it down. To make balls: using a tablespoon, scoop 2 tablespoon of the mixture into your hand. Squeeze a few times to squish it into a ball. Roll the ball between your palms to smooth the surface. This makes 18 to 20 balls.
- If making bars, refrigerate the pan for about 20 minutes. Use parchment edges to lift the mixture out of the pan, and cut into 12 equal-sized pieces. Enjoy right away, or store in an airtight container in the refrigerator until ready to serve. See notes below for extended storage.
Notes
- Store finished bars or balls in an airtight container in the refrigerator for up to one week to maintain freshness and texture.
- For longer storage, freeze the bars or balls for up to two months and thaw before serving.
- This recipe yields 12 bars or approximately 18 to 20 balls; nutrient information is based on the bar count.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 20g | 7% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 75mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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