Vegan Protein Bars (Gluten-Free)

These Vegan Protein Bars are perfectly chewy, filling and satisfying, and super nutritious. Perfect for meal prep, breakfast, a snack or a healthier dessert. They’re also gluten-free and naturally sweetened.

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.

Why you’ll love these Vegan Protein Bars:

• they’re chewy and fudgy
• they’re no-bake
• they’re healthy and nutritious
• they’re easily transportable
• they’re filling and satisfying 
• they’re easily customisable
• they’re refined sugar free
• they’re date-sweetened
• they’re gluten-free
• they take just 15 minutes to make
• they make a great dessert or snack and are perfect for meal prep!

How to make these Vegan Protein Bars

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

• Place all the ingredients in a food processor.

• Whizz until smooth but still retaining some texture.

• Transfer the mixture into a one-pound loaf tin lined with baking paper.

• 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.

How long do these Vegan Protein Bars keep for?

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

Substitutions you can make to this recipe:

• you can replace the peanut butter with almond butter, cashew butter, sunflower seed butter or tahini
• you can substitute 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.

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 (1/2 cup) pitted dates (soaked overnight in cold water or in boiling water for 10 minutes)90 g (1/2 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)2 tablespoons smooth peanut butter (or sub almond butter or tahini)
• 3 tablespoons vegan protein powder (ensure gluten-free if necessary)3 tablespoons vegan protein powder (ensure gluten-free if necessary)
• 100 g (1 cup) rolled oats (ensure gluten-free if necessary)100 g (1 cup) rolled oats (ensure gluten-free if necessary)
• 60 ml (1/4 cup) unsweetened almond milk (or sub any other plant-based milk)60 ml (1/4 cup) unsweetened almond milk (or sub any other plant-based milk)

To decorate (optional):

• Dried cranberries , roughly chopped 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

Notes

Substitution options:

• you can substitute 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!

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