WhileI share my favourite Gluten Free Vegan Protein Bars done 3 delicious ways, the best easy no bake post-workout snacks without the strange additives of so many options on the shelves!
So as you guys know, I’m kinda a gym junky. As I learned preparing for my wedding (you can read about my wedding diet and fitness routine here), making sure you’ve got really great pre and post-workout snacks is so important to helping your body recover and reap the benefits of your workout. I’ve recently shared a full 7-Day Fitness Recipe E-Book here, and man, these new No Bake Gluten Free Vegan Protein Bars deserve a daily spot!
How to Make No Bake Protein Bars
So this recipe was inspired by my collaboration with the adorable Sara Lynn from Domestic Geek. We decided to do a collaboration together and come up with some amazingly delicious and nutritious post-workout snacks. She made some AH-MAZ-ING energy bites (not balls, because as we discovered, you’re never too old to laugh at the word balls).
The key to making snacks is that they have to be easy, and these are ALL those things. I like to make a huge batch at the start of the week, pop them in the freezer, and have post-workout snacks for the month!
The base of these no bake protein bars is nut butter, maple syrup, protein powder, oat flour, dates and flax seed. So lot’s of healthy fats, protein and fibre going on already! Then we have fun.
My first protein bar flavour is my Peanut Butter Banana. Here we’ve got peanuts, banana chips, raisins and chocolate protein powder. What’s not to love?
Next is my Tropical option with vanilla protein powder, cashew butter, mango and coconut. It’s legit like taking a relaxing holiday.. except you’re exhausted from burpees.
Finally, is my Chocolate Almond Cherry. This one comes with dried cherries, chocolate protein powder and almonds. PLUS a bonus chocolate drizzle on top. These seem to be a consistent winner across the board.
You can easily customize these bars using depending on whatever you have on hand. If you’re not vegan, don’t worry about using vegan protein powder. If you’re not gluten free, you can just use regular oat flour. Your workout, your post-workout snack, your rules!!
If you missed it, check out my good friend Sara Lynn from The Domestic Geek and I making these protein bars!
Now, I want to know, what flavours and add-ins would you put in your own No Bake Gluten Free Vegan Protein Bars?
Which of the three flavours would likely be your favourite?
Leave me a comment below with your thoughts!
No Bake Gluten Free Vegan Protein Bars
Ingredients
Protein Bar Recipe:
- 1 cup nut butter almond, peanut, cashew, sunflower seed
- ¼ cup maple syrup
- ¾ cup vegan protein powder vanilla, chocolate, berry, any flavour!
- ½ cup gluten free oat flour
- 2 tbsp ground flaxseed
- 2 dates pitted and minced
- Your favourite add-in's nuts, seeds, dried fruit, chocolate, etc.
- Your favourite toppings
Peanut Butter Banana:
- Nut butter: Peanut butter
- Protein powder: Chocolate
- Add-ins: 3 tbsp. dried golden raisins
- 2 tbsp. crushed banana chips
- Topping: 3 tbsp crushed peanuts
Almond Cherry
- Nut butter: Almond butter
- Protein powder: Chocolate
- Add-ins: 3 tbsp. dried cherries
- 2 tbsp. sliced almonds
- Topping: 1 oz melted dairy-free dark chocolate
Mango Coconut
- Nut butter: Cashew butter
- Protein powder: Vanilla
- Add-ins: 3 tbsp. dried mango
- 2 tbsp. Toasted coconut
- Topping: Toasted coconut
Instructions
- To a food processor, combine the nut butter, maple, protein powder, oat flour, flax seed and dates. Puree until smooth.
- Fold in the "add ins" of your choice.
- Line a 6" square pan with parchment paper with "wings" coming out of both sides. Press the ingredients firmly into the pan. Top with your favourite add-ins and freeze for 10 minutes. Cut into bars. They will thaw pretty quickly so I recommend enjoying them out of the freezer.
Video
Nutrition
Updated on October 23rd, 2020
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Lorraine Floreen says
I made this and it was very crumbly and wouldn’t stick together…
Bonnie Martin says
I would like to make these now. I don’t have dates though. Can I sub something else?
Abbey Sharp says
You can try substituting prunes or any other dried fruit.
Inês says
Hi! It looks amazing
How much oat flower do you used?
Can’t wait to try
Abbey Sharp says
1/2 cup
Lucy Koderova says
Hello, how long and how I can store it please?
Abbey Sharp says
About a week or so but you can always freeze them
Leila - @theedgyfoodie says
These are delicious! The perfect PRE and POST run snack! My mix is coconut flakes and lemon confit! I make a huge batch, leave them in the freezer and whenever I want one, it takes like 5-7minutes to thaw.
Abbey Sharp says
Yum! I love that combo.
Jen says
These came out crumbly so I might have skimped on the peanut butter. They are the most delicious thing ever! Next time more peanut butter.
Abbey Sharp says
Yes they could have definitely been the reason. Or you might have to keep them in the freezer for a bit longer to allow them to set.
Heidi says
Do you have a recipe for a gluten-free and dairy free and soy free recipe for protein bars that do not exceed four net carbs. I would really appreciate it
Abbey Sharp says
I don’t currently, but I will look into developing one. Thanks
Tiffany says
Do you have the nutrition facts for these? Thanks!
Abbey Sharp says
Yup, you can find the nutrition facts in the recipe section.
Gemma Pashley says
Any recommendations to make the mix bind a little better? A little more moist? My peanut butter is very dry… not like the nice gooey stuff in your video. Any ideas?
Abbey Sharp says
You can add some more banana or a little coconut oil. If your nut butter got a bit dry (which happens if its natural, its not as consistent, especially across brands).
Deena Kestler says
They tasted delicious! In the recipe it says to mix until smooth. Mine never really got smooth. I made the original recipe and the almond cherry. I really had to work it with my hands. It was a bit crumbly. Can you give me an idea what I might have done wrong? In the end…they were great, just a bit of work.
Alia says
I’m actually very bad at eating nuts or flax seeds or even Oats. But This recipe has changed my routine completely, it has become my all time favorite I make so many batches. Thank you so much ❤
Abbey Sharp says
amazing! So glad to hear.
Jamie says
Hey there,
I can’t eat flaxseed. What do you recommend to substitute? Thanks for a great post.
Abbey Sharp says
since the flaxseed is used as an egg substitute, you could either use eggs, however if you want it to be vegan you can replace it with mashed bananas or apple sauce.