Vegan Maple Espresso Protein Bars (GF, easy)

Vegan maple espresso protein bars, made with ease in a muffin tin! They are incredibly delicious, gluten-free, and have 111 calories and 9 grams of protein each.

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Oh, coffee. How I love you.

I know that it is not Valentine’s Day. Nor is it National Coffee Day (Who knew this exists? Now I–and you–do; it is September 29th ). But I do not need a special occasion to celebrate my affection for coffee. A Tuesday in the middle of May will do just fine.

These high-protein, quick and easy, maple and espresso protein “bars” (protein bars in the round) are even finer.

It makes me crazy when ice creams claim to be espresso, cappuccino or mocha-flavored, yet tastes like none of the above

Rest assured, that is not the case with these DIY, high-protein treats. One nibble and “Kapow!” Not a sliver of doubt that these are all about coffee.

Recipe Benefits

• Vegan (egg-free, dairy-free)
• Gluten-free
• High protein (about 9 grams each)
• High fiber
• Easy to make
• So delicious
• 111 calories each

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

• canned white beans (I used Great Northern), rinsed and drained
• unsweetened applesauce
• virgin coconut oil, melted (or oil of choice)
• maple syrup
• instant espresso powder (or instant coffee powder)
• 1salt
• vanilla rice protein powder
• baking powder
• Optional: 1 -2 tablespoons vegan white chocolate chips, melted

How to Make Vegan Maple Espresso Protein Bars

Note that the complete directions are also in the recipe card below.

1. Preheat oven to 350F (180C).
2. Grease or spray 8 cups of a standard muffin tin.
3. In a food processor or high speed blender, process the drained beans, applesauce, coconut oil, maple syrup, espresso powder, and salt until blended and smooth.
4. Add the protein powder. Process, using on/off pulses, until completely blended.
5. Divide batter evenly between prepared cups (about 3 tablespoons per cup), smoothing tops.
6. Bake in preheated oven for 18 to 20 minutes until tops are golden brown and center is just set.
7. Transfer to a wire rack and cool completely in tin. Refrigerate in tin at least 30 minutes before removing from tin. If desired, drizzle with melted white chocolate.

FAQ

How Should I Store the Bars?

Store the protein bars in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week and frozen for up to 3 months.

Can I Use Instant Coffee Powder in place of Espresso Powder?

Yes! If you do not have espresso powder, you can use 1 and 1/2 tablespoons instant coffee powder in its place.

Related Recipes

• Healthy Mocha Almond Breakfast Cookies {vegan, gluten-free}
• Buckwheat Flour Carrot Muffins (Vegan, Oil-Free, GF)
• Chickpea Flour, Chia & Oat Granola Bars (GF + V)
• 3-ingredient Fruit Protein Bars {vegan, no-bake, grain-free}
• 3-Ingredient Grain-Free Granola Bars {Vegan, Keto Option}

Continue to Content

Vegan Maple Espresso Protein Bars (GF, easy)

Yield: 8 bars

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Vegan maple espresso protein bars, made in a muffin tin! They are easy to make, gluten-free & 111 calories and 9 grams of protein each.

Print

Ingredients

• 15-ounce can of white beans (I used Great Northern), rinsed and drained
• 1/2 cup (118 mL) unsweetened applesauce
• 2 tablespoons (30 mL) virgin coconut oil, melted (or oil of choice)
• 2 tablespoons maple syrup
• 1 tablespoon instant espresso powder (or more, to taste; see notes)
• 1/4 teaspoon salt
• 1/2 cup sweetened vanilla rice protein powder
• 1/4 teaspoon baking powder
• Optional: 1 -2 tablespoons vegan white chocolate chips, melted

Instructions

1. Preheat oven to 350F (180C). Grease or spray 8 cups of a standard muffin tin.
2. In a food processor or high speed blender, process the beans, applesauce, coconut oil, maple syrup, espresso powder, and salt until blended and smooth.
3. Add the protein powder. Process, using on/off pulses, until completely blended.
4. Divide batter evenly between prepared cups (about 3 tablespoons per cup), smoothing tops.
5. Bake in preheated oven for 18 to 20 minutes until tops are golden brown and center is just set. Transfer to a wire rack and cool completely in tin. Refrigerate in tin at least 30 minutes before removing from tin. If desired, drizzle with melted white chocolate.

Notes

Storage: Store the protein bars in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week and frozen for up to 3 months.

Espresso Powder Options: If you do not have espresso powder, you can use 1 and 1/2 tablespoons instant coffee powder in its place.

Nutrition Information

Serving Size 1 "cake"
Amount Per Serving Calories 111Total Fat 3.9gSaturated Fat 3gCholesterol 0mgSodium 85mgCarbohydrates 10.8gFiber 2.1gSugar 3.5gProtein 8.9g

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