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Vegan chocolate black bean protein bars taste that taste like fudge! The are gluten-free, oil-free, added sugar free & no bake.
Meet your new favorite homemade chocolate protein bars! They are quick and easy to make, frugal, and require no baking.
Recipe Benefits
Here’s why you will want to make these:
- High protein
- Oil-free (no coconut oil, avocado oil, or other oils)
- No refined sugar or other sweeteners (e.g., maple syrup, honey, or agave nectar)
- No nuts or nut butters (e.g., peanut butter, almond butter, cashews or walnuts)
- No soy
- Vegan (no eggs, no dairy)
- Super-Nutritious
- Gluten-free
- High in Fiber
- No bake (i.e., no oven or microwave required)
It’s no secret that I like to dabble in the making of homemade protein and energy bars. Given that I love to run–long distances, they are an indispensable part of my daily diet. Additionally, my weight-lifting, professor-ing husband likes to eat them post-workout or pre-class, But the high cost and/or whack-o ingredients of so many ready-made bars makes me crazy.
The answer was in my pantry: Black Beans. I know, I know, you’ve likely seen one of the many black bean brownie recipes floating around the web. You may have tried them. The experience was likely followed by disappointment, nausea, and a walk to the garbage disposal.
I’ve made one or two edible versions, but they were not worth making again: they looked great, but tasted dreadful. The texture is particularly off, and I think the problem is the baking of the beans, which yields a leaden consistency reminiscent of modeling clay.
With that in mind, the solution presented itself: nix the baking. My favorite homemade energy bars are Lara bars, which are simply molded from fruits and nuts. Why not do the same with the black bean mixture. I grabbed the food processor and beans and set to work.
Ingredients for the Black Bean Protein Bars
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- quick-cooking or old-fashioned rolled oats (certified GF, as needed)
- canned unseasoned black beans
- moist dates
- plant-based vanilla or chocolate protein powder
- unsweetened cocoa powder
- nondairy milk or water
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- Line a 9×5-inch (22.5×12.5 cm) loaf pan with foil or plastic wrap, leaving about 6 inches of overhand on each lengthwise side; lightly spray with nonstick cooking spray.
- Process the oats in a food processor until it is a fine powder; transfer to a bowl.
- Add the rinsed and drained beans (from a 15-oz can), dates, protein powder, cocoa powder and 4 tablespoons milk to the food processor until very smooth.
- Add the ground oats. Pulse until mixture is well-blended and comes together to form a dough (add more milk/water as needed).
- Transfer mixture to prepared pan; wrap the overhang lining over bars and press to flatten.
- Refrigerate for 1 hour then remove and cut into bars. Sprinkle with cocoa powder, If desired.
- Individually wrap bars and store in refrigerator for up to 1 week.
Make a batch of these vegan chocolate black bean protein bars today, and feel the power!
FAQ
- How should I store the protein bars? Tightly wrap the individual bars in plastic wrap. Store the wrapped bars in an airtight container in the refrigerator for 2 weeks or freezer for up to three months.
- Can I add additional flavors and ingredients to the bars? Yes! Add flavor extracts (e.g., a teaspoon vanilla extract or 1/2 tsp almond extract), a generous pinch (or more) of spices (e.g., cinnamon, ginger, or pumpkin pie spice), 1/8 teaspoon of salt, a few tablespoons chocolate chips, or a drizzle of melted dark chocolate chips.
- Is there a substitution for the dates? Yes. An equal amount of dark raisins can be used in place of the dates. Note that they will add subtle notes of fruit to the bars.
Tips for Success
- Use Unseasoned Black Beans: by “unseasoned” beans, I simply mean avoid beans seasoned with chili powder, jalapenos, etc. I don’t mean salt-free. You will rinse away most of the salt when you rinse the beans, and the little bit of salt is needed to bring out the flavor of the chocolate.
- Pick Your Protein Powder: I used a vegan protein powder here (specifically, pea protein). If you use whey protein powder with the recipe as written, the bars will be gooey and will not be form enough to form bars. You can still use whey protein, but you’ll need to up the amount of ground oats (about 2/3 cup more oats, depending on the type of whey powder; add enough until dough comes together).
Related Posts:
- Coconut Black Rice Pudding {5-ingredients, vegan}
- 3-Ingredient Black Bean Pumpkin Soup {vegan, oil-free}
- Vegan Black Bean Brownies {gluten-free}
- 3-Ingredient Grain-Free Granola Bars {Vegan, Keto Option}
- 3-Ingredient Banana Fudge Brownies {grainfree, oil-free, vegan}
Vegan Chocolate Black Bean Protein Bars (GF)
Equipment
- 1 loaf pan 9×5 inches (22.5×12.5 cm)
Ingredients
- 1 cup olled oats (certified GF, as needed)
- 1 15 oz can unseasoned black beans, drained and rinsed
- 1/2 cup packed moist dates
- 3/4 cup plant-based vanilla or chocolate protein powder
- 1/4 cup unsweetened cocoa powder
- 1/4 cup nondairy milk or water, (add more, as needed)
- Optional: more cocoa powder for dusting
Instructions
- Line a 9×5-inch (22.5×12.5 cm) loaf pan with foil or plastic wrap, leaving about 6 inches of overhand on each lengthwise side.
- Process the oats in a food processor until it is a fine powder; transfer to a bowl.
- Add the beans, dates, protein powder, cocoa powder and 4 tablespoons milk to the food processor until very smooth. Add the ground oats. Pulse until mixture is well-blended and comes together to form a dough (add more milk/water as needed).
- Transfer mixture to prepared pan; wrap the overhang lining over bars and press to flatten. refrigerate for 1 hour then remove and cut into bars. Sprinkle with cocoa powder, If desired. Individually wrap bars and store in refrigerator for up to 1 week.
Notes
Nutrition
I was wondering if you have the weight for this?
Hi Jubilee! Apologies, I did not include ingredient weights on some of my older recipes. I have added them in–thank you for the nudge!
@Camilla, Do you know how many grams the protein powder would be?
hi Jubilee,
About 90 grams. I added it in–thanks for prompting me to do that! 🙂
yum! I made these with vegan protein powder and they came out super yummy. I also drizzled them with some melted dark chocolate, because I love chocolate 🙂
Fantastic post.Ne’er knew this, thanks for letting me know.
Thanks , these are great!
Excellent, so glad to hear, Linda!!!
If I opt to use hemp protein, can I still use 3/4 cup? That stuff is dense and hard to mix!
Hi JOn,
I don;t think so–I have hemp powder, and yes, has a lot of fiber. Maybe start with half the amount then add more as needed 🙂
Dear Camilla,
Thank you so much for the recipe. I did a collection of similar recipes for my Dad’s 100th birthday reunion, but none of them had beans, which is what I wanted to try next. Some of mine were high in fiber, low in sugar and gluten, and no-bake. How much fiber would you guess is in each bar? Can you suggest a substitute for the protein powder, which I may also be allergic to? Thank you SO MUCH for a brilliant recipe.
Hi TR, You could sub some finely ground nuts or seeds, or perhaps finely ground nuts/seeds and half finely ground oats 🙂
Will these work without the raisins? Trying to find something lower in sugar
Any thoughts on using whey protein powder for these?
Hi Clare!
Yes, you can use an equal amount of whey powder here with one caveat: you will need to increase the total amount of oats. I have an explanation of this in my notes (#2, right above the recipe)–sorry–easy to miss! The vegan protein powder has fiber in it (since it’s made from things like pea protein, brown rice protein, hemp, etc) which the whey protein does not. If you do not add more oats, it will be really gooey (delicious, but gooey).
you mention not to use dutch press chocolate, why?
You can use it, but natural (not alkalized) is healthier–more antioxidants and other phytonutrients. I think it has a fuller flavor, too 🙂
Camilla,
I just made these bars. THEY ARE DELICIOUS!!!!
Denise
Yay! So glad you liked them, Denise!!! 🙂
Do you have the nutritional information on these? I’m trying to limit carbs.
Thanks so much!
Tina
I can’t use protein powder what do you suggest in place of it? Thanks!!
Hi Nikki! An equal amount of finely ground nuts or seeds, or ready-made almond flour will work perfectly. Is it all types of protein powder? There are a lot of vegan protein powders–hemp, brown rice, pea, and blends–are these all off-base, too? If it is only whey, you could try any of these. If you eat dairy then nonfat milk powder is also a great sub. Cheers!
I made these last night and they turned out fabulous ! just like real chocolate bars..would definitely make more again 🙂
Oh, I am so happy to hear it, Olive!!! 🙂
hi Camilla, thank you for this recipe! I’m currently without an oven and looking to get away from the storebought protein bars, and this was just what I needed! I thought of some other varieties: I tried adding some cayenne pepper for more of a Mexican mole flavor, and it was a success! I would think an espresso version would also be tasty. I would have never thought to use black beans in a protein bar, so thanks again!!!
hi there! new to your blog–didn’t realize that i had a subscription to your blog in my RSS feed….anyway, i just made your black bean bars (but they were balls for me and snowmen for my girls–lol)…i don’t know why my mixture in the food processor was ‘tacky’ enough to form a ball, so i kept adding other items like oatmeal and it did just the trick…bean balls are an easy way to make a nutritious breakfast–and fast!…i like to keep things varied around here for my family, so this will be on the regular breakfast rotation…thank you!
Sounds pretty good. I’d like to try this. Thanks so much for the recipe. 🙂
love the flavor of these but my first batch has a wet cookie dough/sticky consistency. Any advice before I attempt it again?Thanks!
I’m a bit confused about your post about substituting with honey – does this mean you omit the raisins too? Thanks
so when during to preparation of the chocolate black bean energy bars is the 1/2 cup of unsweetened cocoa powder get added ?
Great blog! I love the combo of chocolate and black beans – your power bars look and sound fantastic. These would be nice with a little cinnamon too – I’ve been playing around with the chocolate and black bean combo for a while, and love it with a bit of spice. 🙂
If I’m doing the pumpkin version, but wish to use a healthy liquid sweetner like brown rice syrup or agave,how much should i use so that my bars turn out with the right consistancy?
-Anne
i wouldn’t recommend attempting to substitute the pumpkin or banana with sweet potato. i thought it might work out ok – needless to say, it did not!
blech!
I haven’t cooked or baked with stevia a lot so these make me very curious on that front and also just sound fantastic overall.
I will have to give these a try. I am intrigued by the unique ingredients.
Wow–I am intrigued! I definitely want to give these a try!
Hope you like them, CookiePie!
WOW – what a fantastic idea. Have to try these!!
You are a sweetheart, Barbara! Thanks for making my day.
Great recipe! I’ve been thinking about using black beans and chocolate to make bars… yours look great– and thanks for the gluten free adaptation!
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Thanks for the comment, Camilla! I actually saw you win with these cookies….and tested them on my book group the next month! (And have seen you in quite a few other contests, as well.)
I’ve got this batch in the freezer (I’m hoping they freeze nicely) waiting for my daughter at Thanksgiving.
You are one talented, creative woman!
BTW: I linked your name to this site.
Hi Alissa,
I know what you mean about the soy–my husband is behind the creation of this bar, in part, for that reason (he does not want too much soy, but eats lots of bars for extra protein).
YES, you can definitely do regular sweetener, I tried it that way, too, but switched to the stevia/banana/raisin combo.
Replace about 1/3 cup of the banana (about half the banana) with the agave or honey. That should do it!
Hi Camilla, I am generally not a fan of beans but am totally intrigued by this recipe! I depend too much on soy-based protein bars and would love an alternative…one question, though – can I replace the truvia/stevia with plain old sugar/honey/agave instead? Any idea how much I’d need? Thanks!