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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.
Course
Breakfast, Dessert, Snack
Cuisine
American
Keyword
gluten-free protein bars, protein bar recipe, vegan protein bars
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
bars
Calories
150
kcal
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
Calories:
150
kcal
|
Carbohydrates:
25
g
|
Protein:
7
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
79
mg
|
Potassium:
199
mg
|
Fiber:
3
g
|
Sugar:
10
g
|
Calcium:
31
mg
|
Iron:
2
mg