Homemade Protein Bars

2012-11-11
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From my dear friend Drew W. – he rules:

These homemade vegan protein bars are perfect for people looking for something wholesome, healthy and nutritious to snack on throughout the day. They are mostly raw and pack an impressive nutritional punch. While some of the ingredients will be expensive (mostly the optional ones), once you buy everything you will have enough to make several batches and will be spending pennies on the dollar compared to pre-made vegan protein bars (like Builder Bars). Oh and the best part – they are soy free and can be made gluten free by subbing in GF oats. These are super easy to make and require no cooking or baking of any kind and minimal kitchen equipment.

Nutritional information BEFORE YOU DIVIDE into serving size of your choice:

 

 

 

 

 

Ingredients

  • 1 ½ cup steel cut oats
  • 1 cup raw almonds
  • 1 cup raw walnuts
  • 1 cup cooked quinoa
  • 1 cup peanut butter
  • 1 ½ cup dates
  • ¾ cup non dairy milk (I prefer almond)
  • ¼ cup flax meal
  • ¼ cup agave nectar
  • 1 tbsp flax oil
  • 1 scoop vegan protein powder (optional)
  • ¼ cup chia seeds (optional)
  • ¼ cup hemp seeds (optional)

Method

Step 1

Begin cooking your quinoa in a small pot or with a rice cooker. Bring 2 cups water to a boil, add quinoa and lower to simmer until water cooks off, about 20 minutes.

Step 2

With a food processor or blender, grind your almonds and walnuts into a fine meal. Put the nut meal into a large bowl and add remaining dry ingredients: oats, flax meal, protein powder, chia and hemp seeds. Mix everything around.

Step 3

With a food processor or blender, mix your wet ingredients: peanut butter, dates, agave nectar, milk and flax oil. Add this to your bowl of dry ingredients. By now, your quinoa should be done so add that in as well. With your hands, mash everything together until one solid mass if formed. It should be moist and somewhat sticky; everything should be mixed around and dispersed evenly.

Step 4

Get a large cake pan or baking sheet and press the paste into it, about ½” thick. I filled a 9 x13” pan and an 8 x 8” with this recipe, but use whatever you have lying around. Stick it in the refrigerator and let it chill for a few hours and you’re done! Use a knife or pizza cutter to cut into squares and keep covered in the fridge. Feel free to modify, change or add any ingredients you want; these bars are versatile and totally customizable.

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Recipe Comments

  1. posted by Luiset on January 22, 2013

    I just made these and they’re yummy! I did modify the recipe some, using cashews instead of almonds and almond butter instead of peanut butter. I also substituted figs and raisins for the dates, as that is what I had at hand. I used vanilla Spirutein protein powder and hemp protein instead of the hemp seeds. I will be freezing half of them, as it does yield quite a lot. They are sticky, and that may turn off some folks, but the flavor is there. I am thinking of pressing some raw pepitas and sunflower seeds on the top and maybe bottom next time to make them a bit more manageable. Thanks for sharing this wonderful recipe! I am one happy vegan, not worried about insufficient protein consumption with these. Yay! :)

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  2. posted by Lizzie on May 14, 2013

    Is anyone else worried about the inordinate amount of calories in this recipe? Could someone please tell me approximately how many bars this yeilds, so I could get an idea of how many calories there are per bar?
    Cheers!

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