Vegan Gluten Free Protein Bars
These no-bake Vegan Gluten-Free Protein Bars are a healthy, high-protein snack made with peanut butter, maple syrup, and coconut flour, topped with rich dark chocolate. Each bar offers 8.5g of plant-based protein, perfect for meal prep and on-the-go snacking.
16 Servings
Ingredients
For the Protein Bars:
- ¾ cup unsalted peanut butter preferably drippy, without added sugar or oil
- ½ cup maple syrup
- 1 cup vanilla protein powder
- 3 tablespoons almond flour
- 3 to 4 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 2 tablespoons coconut oil melted
For the Chocolate Topping:
- 3 ounces dark chocolate 85% cocoa preferred
- 1 teaspoon coconut oil
Instructions
Prepare the Pan:
- Line an 8-inch square baking pan with parchment paper, lightly greased with coconut oil. This ensures easy removal of the bars once set.
Combine the Dry Ingredients:
- In a medium mixing bowl, whisk together the vanilla protein powder, almond flour, and 3 tablespoons of coconut flour. Set aside.
Mix the Wet Ingredients:
- In a separate bowl, combine the peanut butter, maple syrup, melted coconut oil, and vanilla extract. Stir until a smooth and cohesive mixture forms. If the peanut butter is thick, microwave it for 20-30 seconds to achieve a drippy consistency.
Form the Dough:
- Gradually add the wet ingredients to the dry mixture. Stir initially with a spatula, then use your hands to knead the dough until it forms a soft, moldable consistency. If the dough feels too dry, add an additional teaspoon of melted coconut oil. If too wet, incorporate the extra tablespoon of coconut flour.
Press into the Pan:
- Transfer the dough into the prepared baking pan. Press it firmly and evenly across the bottom using a spatula to create a flat surface.
Prepare the Chocolate Topping:
- In a microwave-safe bowl, melt the dark chocolate and coconut oil together in 20-second intervals, stirring between each session until smooth.
Top the Bars:
- Pour the melted chocolate mixture over the pressed dough. Tilt the pan gently to spread the chocolate evenly across the surface.
Chill and Set:
- Refrigerate the bars for at least 1 hour, or place them in the freezer for 10 minutes to speed up the setting process.
Slice and Serve:
- Once the chocolate has solidified, remove the bars from the pan and slice them into 16 even squares.
Notes
This recipe is naturally gluten-free. Ensure that the protein powder used is certified gluten-free, and verify that the dark chocolate contains no gluten additives. Coconut flour and almond flour are gluten-free by nature, making these bars suitable for gluten-sensitive diets.
Enjoy these delicious Vegan Gluten-Free Protein Bars as a post-workout snack, a quick breakfast, or an afternoon energy boost!