vegan protein bars

These vegan protein bars are a great post workout snack or great for a healthy energy boost. Made with no refined sugar, they are gluten-free and dairy-fee.

Vegan Protein Bars

peanut butter

dates

almond milk

vanilla extract

oats

vegan protein powder

flaxseed

salt

chocolate chips

Line an 8-inch square pan with parchment paper, leaving some overhanging paper on the sides. Set aside.

In the bowl of a food processor, add the peanut butter, dates, almond milk and vanilla extract. Blend until the mixture is smooth and consistent, about 1 minute.

Stop the food processor to scrape down the sides, then add the oats, protein powder, ground flaxseed and salt. Pulse a few times until the ingredients are well combined. The mixture should have a cookie dough-like texture. If it’s too dry, add a splash of milk. If it’s too wet, add more protein powder and pulse again.

Transfer the mixture to a mixing bowl and fold in the chocolate chips with a rubber spatula or your hands.

Press the mixture into the prepared pan and flatten out the top with your hands or the back of a spoon. It helps to spray your hands with oil when pressing down. Place in the freezer until it sets, about 15 minutes.

Use the overhanging parchment paper to lift from the baking pan, and slice into 8 bars. Enjoy immediately.

https://content.jwplatform.com/videos/1TcRnHWH.mp4

Vegan pumpkin pie blondie bars that are gluten-free, oil-free, nut-free &amp; made in little time (with ease)! You can make them non-vegan, too.

Vegan Pumpkin Blondie Protein Bars

(50 g) rolled oats (certified GF, as needed)

(about 120 g)

pumpkin pie spice

baking powder

(305 g) unsweetened pumpkin purée (not pie filling)

(118 mL) plain nondairy Greek-style yogurt (or dairy yogurt, if not vegan)

flax eggs (see notes below) (OR 2 large eggs if not vegan)

liquid stevia (or sweetener of choice)

(56 g) miniature semisweet chocolate chips

Preheat oven to 350°F (180C). Line an 8-inch...

Preheat oven to 350°F (180C). Line an 8-inch (20 cm) square baking pan with foil or parchment; lightly spray with nonstick cooking spray.

In a food processor, process all of the...

In a food processor, process all of the ingredients (except for the chocolate chips) until blended and smooth.

Spread into prepared pan, smoothing top.

Bake in preheated oven for 25 to 28...

Bake in preheated oven for 25 to 28 minutes or until just set at the center.

Cool completely in pan.

Melt the chocolate chips in microwave according to...

Melt the chocolate chips in microwave according to package directions. Spread over cooled bars. Chill at least 10 minutes to set the chocolate ,

Use the parchment paper liner to remove the...

Use the parchment paper liner to remove the bars to a cutting board. Cut into 10 bars.

Moist and chewy vegan protein blondies! Loaded with chocolate chips and sprinkles, these protein bars require just 12 ingredients. Plus, it&#039;s gluten-free!

Birthday Cake Protein Blondies (Vegan / Gluten-Free)

tbsp ground flax seeds

oat flour

tbsp vegan protein powder (use your favorite plant-based protein)

coconut sugar

coconut oil

tsp vanilla extract

tsp salt

cinnamon

tsp baking soda

tbsp sprinkles

dark chocolate chips

Preheat oven to 350°F (175°C) and line a 7x7-inch baking dish with parchment paper.

In a small bowl, prepare the flax egg by whisking together the ground flax eggs with the almond milk. Let it sit for 5 minutes.

In a mixing bowl, combine the oat flour, vegan protein powder, flax egg, coconut sugar, melted coconut oil, vanilla extract, salt, cinnamon, and baking soda. Stir until it is well combined. Add the sprinkles and chocolate chips and stir again. You should end up with a batter that has the consistency of soft cookie dough.

Transfer the batter to the prepared baking dish and press the dough into an even layer. At this point, you can top it with more sprinkles if you want.

Bake for 14-15 minutes or until golden brown. Remove from the oven and let cool for at least 20 minutes before cutting into 9 squares.

Protein blondies will keep for up to 4 days at room temperature or 1 week in the refrigerator.

Saw this come through my email and made it almost immediately. Didn't have sprinkles or chocolate chips on hands, so I omitted both. Came out really tasty... kind of like a snickerdoodle taste with the cinnamon. Of course it would be even better with the chocolate chips and sprinkles! Oh, and I used 50g date sugar and 50g cane sugar to sweeten, and sunflower oil instead of coconut oil.

Thomas-- I love that you use oat flour here instead of all purpose flour. I am always trying to incorporate as much fiber into my meals, including desserts, and so many baked sweets use all purpose flour (which I try to avoid completely).

C'est magnifique! :)

Top 3 vegan protein bars recipes from across the web

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Vegan Protein Bars

Vegan Pumpkin Blondie Protein Bars

Birthday Cake Protein Blondies (Veg...

Top 3 vegan protein bars recipes from across the web

The most viewed vegan protein bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Protein Bars

Vegan Pumpkin Blondie Protein Bars

Birthday Cake Protein Blondies (Veg...

The most viewed vegan protein bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine