Homemade Vegan Protein Bars are a healthier, more affordable snack! Made with a combination of chickpeas, peanut butter (or seed butter), and plant-based protein powder for a tasty and nutritious snack that's sure to keep you satisfied. They're easily made gluten-free and nut-free, too! Top them with the optional dairy-free chocolate drizzle for a little extra indulgence.
Finding convenient and satisfying snacks as a vegan is sometimes challenging. These homemade protein bars offer a healthier alternative to store-bought options which are often full of sugar, preservatives and artificial ingredients.
By making your own bars, you have control over what goes into your snack, and you can make sure they're both delicious and nutritious!
The flavor and consistency of these vegan protein bars actually reminds me of No Cow bars, but made with more wholesome ingredients.
I decided to use chickpeas and peanut butter as well as plant-based protein powder to ensure that the bars taste great while also giving them enough protein and fiber to be really satisfying.
For more recipes that use plant-based protein powder, check out my Vegan Protein Cookies, Protein Overnight Oats, and Almond-Coconut Protein Bars next.
Jump to:
Why You'll Love This Recipe
- Nutritious: These vegan protein bars are packed with wholesome ingredients like chickpeas, dates, peanut butter, and rolled oats. Protein powder gives them an extra boost of protein, making them a great post-workout snack!
- Easy to Make: With simple steps and a handful of common ingredients, this recipe is easy to prep in just 15 minutes.
- Allergy-Friendly Options: These bars are vegan, dairy-free, and gluten-free when using certified gluten-free oats and gluten-free protein powder. They can also easily be made nut-free by replacing peanut butter with Sunbutter!
- Perfect for Making Ahead: These bars store well in the refrigerator for up to 5 days or can be frozen for up to a month, so you can always have a healthy snack on hand.
Ingredients & Substitutions
Here's a look at the main ingredients you'll need. See the recipe card below for amounts and full, step-by-step instructions.
- Chickpeas: Blended chickpeas provide a smooth and creamy texture, help bind all of the ingredients together, and are a great source of protein and fiber.
- Peanut Butter: Natural peanut butter provides healthy fats and protein as well as irresistible flavor. Its creamy consistency also helps with binding and contributes to the chewy texture.
- Vanilla Plant-Based Protein Powder: Gives the bars extra protein. I used Orgain, but feel free to use your favorite brand. PB2 powder or a similar low-fat powdered option also works!
- Rolled Oats: Oats add texture and are also a great source of dietary fiber, which helps you feel full longer.
- Dates: Pitted medjool dates are used as a natural sweetener and their sticky texture helps bind the ingredients together.
- Non-Dairy Milk: A small amount helps to achieve the right consistency so that the mixture is not too dry or crumbly.
- Vanilla Extract: Adds vanilla flavor and helps to enhance the other flavors in the bars.
- Dairy-Free Chocolate Chips: Optional for making a chocolate drizzle that adds a touch of indulgence to the bars.
How to Make Vegan Protein Bars
Get started by preheating your oven to 350° F. You'll also need to line an 8x8 inch baking pan with parchment paper to make it easier to remove the bars from the pan.
Add the dates, chickpeas, nut butter, and vanilla to the bowl of a large food processor.
Process the mixture until the dates are mostly broken down into small bits.
Want to save this recipe? 📩
I'll email the link so you can come back to it later!
Keep an eye out for more delicious recipes. Unsubscribe anytime.
Add the oats, protein powder, and milk and process again until well combined.
Transfer the batter to the pan and use your hands to spread it out evenly. Then use a glass or ramekin with a flat bottom to flatten out and smooth the surface.
Bake until the edges are just golden, about 20 minutes.
Cool in the pan for 5 minutes and then lift out by the edges of the parchment paper. Place on a cooling rack to continue to cool for 20-30 more minutes.
Then slice into bars and drizzle melted chocolate over top, if using.
Hint :
After processing, the batter should be dense like a cookie dough and somewhat dry, not sticky. If it seems too dry or crumbly, add a small splash of milk and blend again. If it's too moist or sticky, add a bit more protein powder.
Serving Suggestions
- Crumble a bar into some Almond Milk Yogurt for an easy breakfast or post-workout snack.
- Enjoy with a scoop of Vegan Oat Milk Ice Cream for an afternoon snack or dessert.
- Take these protein bars on your next hiking or camping trip with a variety of nutritious snacks like this Savory Granola and Teriyaki Seitan Jerky.
Tip: Another thing I love about these bars is that they don't freeze rock solid. Straight from the freezer they're firmer and chewier than from the fridge, but still edible even without thawing.
So if you're worried about consuming them all within 5 days, go ahead and pop them in the freezer!
Variations
- Gluten-free: While oats are naturally gluten-free, cross-contamination can occur, so be sure to use certified gluten-free oats if needed. You'll also want to ensure the protein powder you are using is certified gluten-free.
- Nut-free: For nut-free protein bars, swap the peanut butter for sunflower seed butter.
- Add-ins: Try mixing in some dried fruit, chopped nuts, mini chocolate chips, or shredded coconut to change up the flavor.
- Drizzle: Add even more peanut butter flavor by topping the bars with some warmed peanut butter in addition to the chocolate drizzle .
Equipment Needed
You'll need a large food processor and an 8x8 inch baking pan to make this protein bar recipe.
FAQs
Although I haven't tried using almond or cashew butter, I believe both will work well in this recipe. Note that using a different nut butter will alter the flavor. Also, as mentioned above, you can use sunbutter for a nut-free protein bar.
Once the bars have completely cooled, store in an airtight container in the refrigerator for up to 5 days. The bars can also be frozen for up to 2 months. We actually love enjoying them straight from the freezer! Be sure they are well protected from air to avoid freezer burn.
Helpful Tips
- When rinsing the canned chickpeas, I like to toss them with my hand to loosen the skins. Then it's easy to pick out and discard them. This only takes about a minute to do, and I think it makes the mixture creamier. Plus, removing the skins can make chickpeas easier to digest for some people.
- Be sure to stir your nut butter very well so that it isn't too oily or too dry, as this can affect the consistency of the batter.
- If you prefer to use an unsweetened/unflavored protein powder instead of vanilla, such as plain pea protein, you may need to add a bit more sweetness. Try using 1-2 additional dates, a drizzle of maple syrup or any granulated sweetener to taste.
More Vegan Snacks
I hope you enjoy these vegan protein bars as much as we do! If you try the recipe I'd love to hear from you. Be sure to comment below and let us know!
Recipe
Vegan Protein Bars
Equipment
Ingredients
- 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
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
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Carole says
I followed the recipe exactly, using unflavoured/unsweetened protein powder and peanut butter as the nut butter. I added 1/2 cup of bittersweet, vegan chocolate chips to the food processor at the end, so the chocolate chips were mixed in with the dough. I didn't add extra sweetener because I found them sweet enough. I cut them into 12 bars. I would be worried that using powdered nut butter would make them too dry. Thanks for another great recipe, Lori!
Lisa says
I made these protein bars yesterday, and they wonderful! I’ve eaten lot of protein bars, and they tend to be full of ingredients that belong in a chemistry lab. These bars taste wholesome—they’re a protein boost I can feel good about eating. Thank you, Lori!
Mary says
Thanks for this recipe. Sounds great. I can’t wait to try it. I know you mentioned PB2 powder in terms of protein powders, but could I use PB two powder mixed with water in place of regular peanut butter in these? Thank you.
Lori Rasmussen says
Hi Mary, the peanut butter helps hold things together. It's been a while since I used PB2 in that way, so I don't know for sure. But I worry it wouldn't be as effective at binding.
Pat says
Easy to make. Taste great and satisfying.
Laura says
what can I substitute for protein powder, would something like chickpea flour or similar work?
Lori Rasmussen says
Hi Laura - I haven't tried chickpea flour, but it might work. Just keep in mind that the protein powder also adds sweetness. So if you use an unsweetened flour or even something like PB2 Pure or similar (cashew powder, etc), you might also want to add sweetness with more dates or a splash of maple syrup.
Arlene says
Love these bars, so easy to make. My husband who isn't vegan, loves them as well!!