Vegan Protein Bars

Name: Vegan Protein Bars
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 9 servings
Ingredients: ½ cup pitted Medjool Dates; 1 (15 oz) can chickpeas; ½ cup natural peanut butter, salted; 2 teaspoons vanilla extract; ½ cup rolled oats; ½ cup vanilla plant-based protein powder; 1-2 Tablespoons non-dairy milk; ½ cup dairy-free chocolate chips

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Additional Time
20 mins
Total Time
35 mins
Servings
9 servings
Calories
215 kcal
Course
Snacks
Cuisine
American

Vegan Protein Bars

Finn Russell

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These homemade vegan protein bars are healthier and more affordable than store-bought and so satisfying! The combination of chickpeas, peanut butter, and plant-based protein powder create the perfect flavor and texture. They're easily made gluten-free and nut-free too!

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Ingredients

Servings

½ cup pitted Medjool Dates tightly packed; 5 oz. (about 7 large dates)
1 (15 oz) can chickpeas rinsed, drained and patted dry; see Note 1
½ cup natural peanut butter, salted see Note 2 for subs
2 teaspoons vanilla extract
½ cup rolled oats
½ cup vanilla plant-based protein powder see Note 3
1-2 Tablespoons non-dairy milk

Optional chocolate drizzle:

½ cup dairy-free chocolate chips

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Instructions

Preheat the oven to 350°F and line an 8x8 inch baking pan with parchment so the bars will be easy to lift out.
In a large food processor combine the pitted dates, chickpeas, nut butter, and vanilla. Process until the dates are mostly broken down into small bits.
Add the oats, protein powder, and 1 tablespoon of milk, and process again until combined. The consistency will be like a very dense cookie dough and should be somewhat dry, not sticky. If it seems too dry or crumbly, add another tablespoon of milk and blend again. If it's too moist or sticky, add a bit more protein powder.
Transfer to the pan, and use your hands to evenly spread it out. Then use a flat-bottomed glass or spatula to flatten and smooth the surface.
Bake for about 20 minutes or until the edges look just golden. Let cool in the pan for 5 minutes, then lift out by the parchment and place on a cooling rack.
Let cool for 20-30 minutes, then slice into your desired shape - bars or squares (I usually cut into 9 bars). If desired, melt the chocolate in a bowl in the microwave or using the double boiler method, and drizzle over the bars.
Once completely cool, transfer your protein bars to an airtight container, and store in the refrigerator for up to 5 days or freeze for up to 2 months. From the fridge they're lightly chewy, and from the freezer they firmer and chewier but still edible and don't need to be thawed first.

Notes

Note 1: While rinsing the chickpeas in a sieve I like to toss them with my hand. Many of the skins will come loose and you can then pick them out and discard. This only takes about 1 minute to do, and I think it makes the bars creamier. It may also make the chickpeas easier to digest for anyone not used to eating them often.
Note 2: Be sure to stir the nut butter very well so that it isn't too oily or too dry. Sunflower seed butter is great for a nut-free option. I haven't tried the recipe yet with almond or cashew butter, but those should also work.
Note 3: I used vanilla Orgain protein powder. If using an unsweetened/unflavored powder, such as plain pea protein or powdered peanut butter (PB2 or similar), you'll want to add more sweetness. Try 1-2 additional dates, a drizzle of maple syrup, or any granulated sweetener to taste.