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    Recipes » Recipes » Baking & Desserts

    Vegan Protein Bars (Gluten-Free)

    Last updated - July 11, 2021; Published - November 5, 2019 By Rhian Williams 7 Comments

    Jump to Recipe Jump to Video Print Recipe
    Three vegan protein bars on a green plate

    These Vegan Protein Bars are chewy and fudgy, filling and satisfying, and super nutritious. They're no-bake, easily customisable, gluten-free, date-sweetened, refined sugar free and take just 15 minutes to make. Easily transportable and perfect for meal prep, breakfast, a snack or a healthier dessert.

    Three vegan protein bars with dried cranberries on a green plate
    What vegan protein powder should you use?


    My favourite type of vegan protein powder to use is Ora Organic Vanilla Protein Powder. For a full review of this protein powder, which explains why I love it so much, you can check out my Vegan Protein Pancakes recipe post.

    How to make this recipe

    Scroll down to the bottom of the page for the full recipe.

    • Place all the ingredients in a food processor.
    Oats, vegan protein powder, peanut butter and dates in a food processor
    • Whizz until smooth but still retaining some texture.
    Vegan protein bar mixture in a food processor
    • Transfer the mixture into a one-pound loaf tin lined with baking paper.
    Vegan protein bar mixture topped with dried cranberries in a loaf tin lined with baking paper
    • Smooth over the top, using the bottom of a glass.
    • Decorate with chopped dried cranberries, if desired.
    Vegan protein bar mixture topped with dried cranberries in a loaf tin cut into six bars
    • Place in the fridge for at least 30 minutes for it to firm up before slicing. 
    • Remove from the loaf tin and cut into bars - you should be able to slice into 6 bars.

    How long do these keep for?

    These Protein Bars keep covered in the fridge for a good few days.

    Substitutions you can make

    • You can replace the peanut butter with almond butter, cashew butter, sunflower seed butter or tahini.
    • You can replace the dates with raisins, prunes or dried apricots.
    • You can add cocoa powder or matcha powder.
    • You can use any type of plant-based milk: almond milk, cashew milk, soy milk, rice milk, oat milk etc.
    • For a nut-free version, use sunflower seed butter or tahini instead of peanut butter.
    • You can add other ingredients to taste, such as chocolate chips, desiccated coconut etc.
    • You can decorate with chopped dried cranberries, chopped pistachios, goji berries etc.

    More vegan no-bake treats

    • Chocolate Pudding Pots
    • Chocolate Truffles
    • Fudge
    • Energy Bars
    • Brownies
    • Blueberry Cheesecake
    • Energy Bites
    • Protein Balls
    • Energy Balls

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Watch how to make it

    Three vegan protein bars with dried cranberries on a green plate

    Vegan Protein Bars (Gluten-Free)

    These Vegan Protein Bars are perfectly chewy, filling and satisfying and super nutritious. Perfect for breakfast, a snack or a healthier dessert.
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast, Dessert, Snack
    Cuisine: American
    Keyword: gluten-free protein bars, protein bar recipe, vegan protein bars
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 6 bars
    Calories: 150kcal
    Author: Rhian Williams

    Ingredients

    • 90 g (½ cup) pitted dates (soaked overnight in cold water or in boiling water for 10 minutes)
    • 2 tablespoons smooth peanut butter (or sub almond butter or tahini)
    • 3 tablespoons vegan protein powder (ensure gluten-free if necessary)
    • 100 g (1 cup) rolled oats (ensure gluten-free if necessary)
    • 60 ml (¼ cup) unsweetened almond milk (or sub any other plant-based milk)

    To decorate (optional):

    • Dried cranberries , roughly chopped

    Instructions

    • Place all the ingredients in a food processor.
    • Blend until combined but still retaining some texture – it needs to be sticky enough to be able to easily stick together.
    • Transfer the mixture to a loaf tin lined with greaseproof baking paper (I used a one-pound loaf tin).
    • Smooth over the top, using the bottom of a glass.
    • Decorate with chopped dried cranberries, if desired.
    • Place in the fridge for at least 30 minutes for it to firm up before cutting.
    • Remove from the loaf tin and cut into bars – you should be able to cut into 6 bars.
    • Keeps covered in the fridge for a good few days.

    Video

    Notes

    • You can replace the dates with raisins, prunes or dried apricots.
    • You can add cocoa powder or matcha powder.
    • For a nut-free version, use sunflower seed butter or tahini instead of peanut butter.
    • You can add other ingredients to taste, such as chocolate chips, desiccated coconut etc.
    • You can decorate with chopped dried cranberries, chopped pistachios, goji berries etc.
    Nutrition Facts
    Vegan Protein Bars (Gluten-Free)
    Amount Per Serving
    Calories 150 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 1g5%
    Sodium 79mg3%
    Potassium 199mg6%
    Carbohydrates 25g8%
    Fiber 3g12%
    Sugar 10g11%
    Protein 7g14%
    Calcium 31mg3%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

    More Baking & Dessert Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • 35 Vegan Thanksgiving Dessert Recipes (Gluten-Free)
    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Mary Jean

      November 06, 2019 at 2:33 am

      what can I sub for the protein powder?

      Reply
      • Rhian Williams

        November 06, 2019 at 1:11 pm

        You can leave it out!

    2. Tina

      November 12, 2019 at 11:10 pm

      Hi Rhian
      This looks very yummy!
      What can I sub for oats I can't eat them. Also I'm gf and corn free 🙁
      Thanks

      Reply
      • Rhian Williams

        November 12, 2019 at 11:36 pm

        Thank you! Sunflower seeds or walnuts would work well instead of oats!

    3. run unblock

      November 18, 2019 at 2:34 am

      5 stars
      I'm glad I found this web site, I couldn't find any knowledge on this matter prior to. Also, operate a site and if you are ever interested in doing some visitor writing for me if possible feel free to let me know, I'm always looking for people to check out my web site.

      Reply
    4. Dolores

      May 08, 2021 at 1:46 pm

      Can these bars be frozen for later use?

      Reply
      • Rhian Williams

        May 08, 2021 at 4:51 pm

        Yes, I think so!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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