Healthy Eating
Vegan Protein Bars
Description
Made with wholesome oats, vanilla protein powder, nut butter, and the natural sweetness of dates, these easy Vegan Protein Bars are the perfect midday pick-me-up, post-workout snack, or on-the-go breakfast.
Ingredients
- 1 cup creamy peanut butter or almond butter plus 2 tablespoons
- 10 medjool dates pitted (about 1 cup)
- 1 ½ cups old fashioned rolled oats
- 2 tablespoons chia seeds or flaxseed meal
- ½ cup vanilla protein powder vegan if desired (I tested the recipe with Bob's Red Mill Nutritional Booster, which is unfortunately no longer available)
- ¼ teaspoon kosher salt
- 2 to 4 tablespoons almond milk
- ⅓ cup mini chocolate chips
Directions
- Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides like handles.
- To the bowl of a food processor fitted with a steel blade, add the peanut butter, dates, and rolled oats. Pulse several times until the mixture breaks down, and the ingredients begin to incorporate with one another.
- Scrape down the bowl then add the chia seeds, protein powder, salt, and 2 tablespoons of milk. Pulse until all ingredients are well combined. Depending on your food processor, this may take a few minutes.
- Check the consistency of your dough. When you pick up a small handful of it and squeeze, it should hold together and resemble cookie dough. If it is too dry, continue pulsing in milk, 1 tablespoon at a time, until you reach the right consistency. Transfer the mixture to a mixing bowl. Add the chocolate chips and, with a spatula (or your fingers), stir to combine the chips and moisten any bits of dough that the food processor didn't incorporate evenly.
- Transfer the mixture to the prepared pan and press it into an even, flat layer. Transfer the pan to the freezer for 15 minutes or to the refrigerator for 1 hour, until the bars firm up.
- Lift the bars from the pan using the parchment handles and transfer them to a cutting board. Slice into bars of the desired size (I made 12) and enjoy.
