VeganHow to Make Homemade Vegan Protein Bars without Protein Powder! Easy real food based vegan protein bars that are naturally sweetened, healthy, gluten free, and nut free. So simple and delicious!
Well this week kinda turned into gluten free Vegan recipe week, didn’t it? I promise I didn’t plan that, but you know what? It’s all about going with what feels right and good. Speaking of feeling good, we’re finally on the tail end of seasonal allergies here in Texas! Bye Bye Cedar Fever! This makes me feel good about adding certain foods back in our diet now that sinuses are clearing. But you know what? Um, I’m still diggin making homemade allergy friendly (and vegan friendly) recipes. It’s a good challenge for me in the kitchen and as a nutrition specialist. Hence these homemade vegan protein bars. No protein powder needed!
Gasp! You read that right. NO protein powder needed for these vegan protein bars. As mentioned above, I’m trying to switch things up now and not rely so heavily on vegan protein powders for extra protein. That makes sense, right?
You know what they say… variety really is the spice of life! And there’s definitely something to be said about varying foods in your diet. Seasonally, weekly, daily, etc. Proven fact, YOU NEED VARIETY! Plus, it is possible to develop food sensitivities if you overdose (daily) on certain foods. This definitely happened to me with eggs. That combined with seasonal allergies left me not feeling so well).
So, unless you’re on a strict gut healing protocol and need to temporarily limit foods, eating a variety of wholesome real foods is one way you can improve your overall nutrient intake. That being said, it’s been a long time since I’ve made vegan protein bars with REAL FOOD (protein rich) ingredients such as chickpeas. As soon as I realized this, I just knew it was time to practice what I preach. AMEN!?
Chickpeas are a real food ingredient that are so versatile when it comes to vegan baking and making homemade vegan protein bars. They are a great source of plant protein that is rich in amino acids.
And when you combine chickpeas with dried apricots, chia, and gluten free oatmeal, you get a pretty amazing source of plant based (non-heme) iron as well! Why? Because dried apricots contain higher levels of most nutrients per ounce since they are dried. Just a handful contains 10% of daily recommended iron intake. A variety of nutrients all in one wee little vegan protein bar.
I know, I sound too sciency. But here’s my point. —> You can easily get adequate amounts of protein, iron, and omegas from real food ingredients. No need to add protein powder to make Vegan Protein Bars. That is of course if you want to. No judging either way!
See, pretty simple!! And you can take all the credit because they are HOMEMADE vegan protein bars! Haha, watch out Martha, we are upping our baking creativity here.
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Homemade Vegan Protein Bars
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 minutes
- Yield: 9-10 1x
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Pin RecipeDescription
Homemade Vegan Protein Bars {Gluten Free, Nut free}
Ingredients
- 1 3/4 cups whole chickpeas (organic and from a can, rinsed,works great)
- 1/2 cup oats or quick oats (gluten free)
- 1/3 cup dried apricots (around 8 dried apricots)
- 1/3 cup dried cherries
- 2 tbsp chia seed
- 4 tbsp maple syrup or honey
- 1 tsp vanilla
- 2/3 cup unsweetened almond or coconut milk
- Dash of cinnamon
- dash of sea salt
Instructions
- Preheat oven to 350F.
- Wash and dry your chickpeas. Set aside.
- In a blender combine your oats, chia, and apricots. Blend until chopped. Pour into large mixing bowl.
- In the same blender, add chickpeas. Blend until chopped but not pureed. Similar to an oatmeal like texture.
- Add chickpea meal to apricot/oat mixture.
- Add in your honey, milk, cinnamon, salt, and cherries. Mix all together.
- Press batter into well oiled or greased 9×9 pan.
- Bake at 350F for about 30 minutes or until edges are golden brown and center is no longer a soft, batter just a little moist.
Notes
Be sure not blend the chickpeas into a puree, just a chopped mixture.
I used this blender to make these bars. Worked great!
Serving size: 1 bar Calories: 230 Fat: 3 Saturated fat: .4 Carbohydrates: 41 Sugar: 16 Sodium: 13 Fiber: 6 Protein: 9.1
Each bar has 9 grams of protein and 12% Iron! That ain’t’ too shabby for a no protein powder vegan protein bar!
I’m diggin it. Yep, totally diggin it. Post workout fuel, breakfast, whatever. They are perfect for all.
That being said, I also have half the batch frozen and ready to be thawed out this weekend. There is a certain someone (ahem, my husband) is coming home from New Zealand and has requested a ton of “Cotter creations.”
Ya’ll he’s been for 6 weeks! I cannot wait to have him home. My favorite taste tester.
Well friends, have a wonderful weekend. Maybe you’ll do some light baking or meal prep. If so, I hope you give these homemade vegan protein bars a try. Keep me posted if you do.
Or you can just come visit and I’ll make more. Just bring extra chickpeas. Deal? 😉
What’s your favorite vegan protein bar? Do you have a recipe? Do share!
Cheers!
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Hi, I’m Lindsay! Gluten Free Nutrition Specialist, food photographer and author of 
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katie says
February 19, 2016 at 5:23 AMYUM! Totally making these this weekend (Plus dried fruit!)… I need all the snacks I can get these days! Plus I don’t need to spend a zillion dollars on random things 😉 Maybe a matcha bar in the future?!
Cotter Crunch says
February 19, 2016 at 8:03 AMohh good idea! I need you to be my assistant!
Megan @ Skinny Fitalicious says
February 19, 2016 at 6:11 AMI love using chickpeas in baking why have I never thought to put them in a granola bar? I need to try this!
Blair says
February 19, 2016 at 6:23 AMBars are such a great portable option when I need snacks on the run. Love that these are made with so many healthy ingredients, and I’m sure they’re WAY better than the packaged stuff.
Lauren Kelly Nutrition says
February 19, 2016 at 6:58 AMI love this recipe so much Lindsay! I am sending this to a whole bunch of my clients that don’t like to use protein powder. They look incredible! You are AMAZING! XO
Cotter Crunch says
February 19, 2016 at 8:52 AMthank you! so glad! p.s how are you feeling?
Rebecca @ Strength and Sunshine says
February 19, 2016 at 7:54 AMO chickpeas <3 What would life be like without them?! It would be TERRIBLE! Hahaha!
Susie @ SuzLyfe says
February 19, 2016 at 7:56 AMIt’s like what would happen if trail mix and a falafel had a baby. Love it!
ACKTIVE LIFE says
February 19, 2016 at 8:19 AMI have actually never made bars, but I will gladly try yours if you come and stay with me in Nantucket…Pretty Please! XOXO
rachel @ Athletic avocado says
February 19, 2016 at 8:23 AMLove that these don’t have any protein powder and are made with Chickpeas! How creative. You seriously are a genius 🙂
Cotter Crunch says
February 19, 2016 at 8:52 AMyou are the creative one! <3
Jen says
February 19, 2016 at 8:50 AMCan’t wait to try this. All these ingredients seem like they will taste amazing together. Plus, I haven’t made a protein bar sans protein powder in a long time!
Sarah says
February 19, 2016 at 9:41 AMYay! A recipe sans protein powder. Often I see recipes that sound good but I have yet to find a protein powder I actually like. Don’t like the taste (or after taste) of any of them. These bars sound terrific and I look forward to trying them out. Thanks Lindsay! Hope your weekend is marvelous.
Cotter Crunch says
February 19, 2016 at 4:16 PMkeep me posted!! Would love to know if you like them like i do!
Heather@hungryforbalance says
February 19, 2016 at 10:26 AMThis could not have come at a better time!! Dairy and I aren’t getting along so well and I’m trying to limit my use of protein powder. Thank you for giving me another high protein snack option!! ???
Cotter Crunch says
February 19, 2016 at 12:19 PMKeep posted! I would love to know how they turn out for you
Jess @ One Step Closer says
February 19, 2016 at 11:59 AMThe recipe looks great and I will be trying these, but please remember that honey definitely isn’t vegan. Maple syrup will work, as will brown rice syrup. Thanks!
Cotter Crunch says
February 19, 2016 at 12:18 PMOh good catch! I usually put vegan friendly and say agave. My mistake. I’ll be sure to correct that. Thanks
Sarah says
February 19, 2016 at 12:29 PMThese look simply delicious Lindsay! I hear you on variety, I know for me sometimes it is habit, rut, or phase as I tend to stick with things and then over do them and move on and then rotate them in either. I think of it like when I was a kid and I would get a new cd and play a song over and over and over and then move on and add it into the rotation and depending on how much I liked it may play weekly, monthly, ect…
Cotter Crunch says
February 19, 2016 at 4:12 PMhaha OMG yes! i used listen to a TAPE! bahah. over and over
Erin @ Erin's Inside Job says
February 19, 2016 at 1:22 PMI need to start making some of these at home. I think I spend too much money on bars. I already make my own almond butter at home, why not some bars too??
Cotter Crunch says
February 19, 2016 at 4:15 PMi know! i need to make more nut butters too. Gah, sometimes I get inspired. others times I go to whole paycheck LOL!
Laura @ Sprint 2 the Table says
February 19, 2016 at 1:47 PMLove love love. You should make these in ball-form too. 😉
Cotter Crunch says
February 19, 2016 at 3:06 PMwee balls. Wee pea balls. 😉
Amanda @ .running with spoons. says
February 19, 2016 at 6:37 PMI love that you used whole foods in these! I don’t have any issues with using protein powders sparingly, but I definitely prefer to stick to using whole foods, and I totally agree that having a little variety in there is never a bad thing 😀 You know what’s crazy? I’ve still never tried using chickpeas in my baking. Definitely need to change that!
Cotter Crunch says
February 23, 2016 at 10:56 AMReally? I have a feeling you’d be amazing at baking with chickpeas!! As with everything
Rachel Pattison says
February 19, 2016 at 7:14 PMThis is so smart! These look incredible! Pinning for later!
Jody - Fit at 58 says
February 19, 2016 at 7:38 PMDo they taste like chickpeas cause I am not a fan BUT I know they are good for you! 🙂 They are so pretty!
michele @ paleorunningmomma says
February 19, 2016 at 9:40 PMLoving the fruit in these! Apricots are just so yummy 🙂 Definitely intrigued by baking with chickpeas!
Sam @ PancakeWarriors says
February 19, 2016 at 11:24 PMI can’t keep dried apricots in my house, they disappear like it’s going out of style. But I will buy some to make these because you are a genius and I just have to try this recipe, because well chickpeas and apricots and chia seeds oh my!!
Cotter Crunch says
February 23, 2016 at 10:54 AMI think you guys would love!
masala girl says
February 20, 2016 at 12:02 AMYess I am ALL ABOUT those plant based protein sources and I love the ingredients.. and there’s no sugar! It sounds so good! I’m actually kind of surprised I haven’t made something like this haha. I use chickpea flour a lot 😀 making these SOON!!d
jill conyers says
February 20, 2016 at 5:45 AMWhat else can I say except, yum! This has “make me” written all over it!
Cotter Crunch says
February 20, 2016 at 8:37 AMHaha well I love that! Hope you do!
Jess says
February 20, 2016 at 3:40 PMThese sound fab! I need a new blender/ food processor. Would be great in lunches.
Cotter Crunch says
February 22, 2016 at 7:55 AMWish i could share mine!
Jolene says
February 20, 2016 at 3:53 PM6 weeks!! I wish I was there to keep you company! Glad he will be home soon and you will give him lots of Cotter creations! these look great and I love that you are experimenting with different varieties of protein sources! pinning for sure!
Cotter Crunch says
February 22, 2016 at 7:53 AMyou’re the best! <3 you
Meghan@CleanEatsFastFeets says
February 20, 2016 at 6:25 PMWell you know I’m not a huge fan of using protein powders, so this make my whole food loving heart squeal with delight. Bring ’em on Baby!
Cotter Crunch says
February 21, 2016 at 9:52 AMI puffy heart you! like A LOT!
Kristy @ Southern In Law says
February 21, 2016 at 12:33 AMThese look AMAZING! I love that you included chickpeas in the mix! <3
Cotter Crunch says
February 22, 2016 at 7:56 AMthanks friend. I knew you’d love! <3
helen@scrummylane.com says
February 22, 2016 at 4:07 AMHi Lindsay! I’m so impressed that you made these with CHICKPEAS! I love those, and I can totally see how they’d work in a nutty bar – they taste fairly nutty, after all.
Brilliant idea!
Cotter Crunch says
February 22, 2016 at 7:53 AMthanks helen! I truly loved them. SO filling too!
Hilary says
February 22, 2016 at 12:14 PMI have been trying to lay off the protein powder and focus on whole ingredients lately! Love the use of beans in this recipe! I have tried making brownies and Blondies but never would have thought to try it in protein bars! The texture seems so interesting!
Cotter Crunch says
February 22, 2016 at 10:39 PMohhh blondies are genius! i gotta try that next
Jess @hellotofit says
February 23, 2016 at 7:52 AMI love e recipe that doesn’t use protein powder! Even though it can be a whic, and convenient way to add protein, it’s nice to get creative and use real food sources 🙂
Cotter Crunch says
February 23, 2016 at 10:55 AMTotally agree Jess
Tammy says
August 14, 2017 at 12:22 AMDo you think these bars would freeze well?