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Apple Pie Protein Bars {vegan, gluten-free, no-bake}

DIY apple pie protein bars, made with extra ease (no cutting!) in a muffin tin. Vegan, gluten-free, and no-bake, they are 143 calories and 10.4 grams of plant protein apiece.

There are lots of apple pies in the world, but none of them are high-protein fitness treats, per se. 

But hope springs eternal in my world (especially in the kitchen). So here’s my solution: no-bake, high-protein, apple pie inspired power pucks.

You can even pile them sky-high:

 

These are made with a combination of applesauce (for the apple flavor), plus plant-based vanilla protein powder, ground oats, coconut flour, and almond butter. Vanilla, sweet spices and a splash of lemon juice clinch the apple pie flavor.

No worries about slicing these bars; making them in a muffin tin eliminates the fuss of cutting into equally sized rectangles.

I decided to do a final taste-testing, accompanied by a spicy ginger kombucha, while hiking around the baseball field during one of Nick’s baseball practices tonight. The night was balmy, the sky indigo, and the apple and spice-scented protein bar as delicious and all-American as…you know what.

Have a happy weekend, everyone!

Yield: 5 pucks

Apple Pie Protein Bars {vegan, gluten-free, no-bake}

Apple Pie Protein Bars {vegan, gluten-free, no-bake}

DIY apple pie protein bars, made with extra ease (no cutting!) in a muffin tin. Vegan, gluten-free, and no-bake, they are 143 calories and 10.4 grams of plant protein apiece.

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 1/2 cup rolled oats
  • 1/3 cup vanilla rice protein powder
  • 1/4 cup coconut flour
  • 1/2 teaspoon pumpkin pie spice (or cinnamon)
  • 1/4 teaspoon fine sea salt
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons almond butter (or preferred nut or seed butter)
  • 1 tablespoon maple syrup
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • Optional: a few oats, a sprinkle of raw (Turbinado) sugar

Instructions

  1. Grease or spray 5 cups of a standard size muffin tin.
  2. In a food processor, process the oats into a fine powder. Add the protein powder, coconut flour, spice and salt; pulse to combine. Add the applesauce, almond butter, maple syrup, lemon juice and vanilla; pulse until completely blended, stopping to scrape down sides of bowl.
  3. Divide dough into 5 equal portions; roll each into a ball. Press 1 ball into each prepared cup, tamping down with a measuring cup to flatten. Refrigerate for at least 1 hour to set. If desired, sprinkle tops with a bits of oats and/or raw sugar.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 1 month.

Nutrition Information

Serving Size

1 puck

Amount Per Serving Calories 143Total Fat 4.5gSaturated Fat 1.1gCholesterol 0mgSodium 103mgCarbohydrates 16gFiber 4.3gSugar 5.5gProtein 10.4g

Did you make this recipe?

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Geni

Tuesday 14th of June 2016

I'm loving all of these power puck recipes, but my husband is very allergic to coconut! Is it possible to substitute something else in place of the coconut flour? Thankfully the coconut oil you use in many recipes is made from a different part of the plant so he can eat that safely.

Camilla

Thursday 16th of June 2016

Hi Geni! You could use more oat flour in place of the coconut flour for this recipe--just keep adding more until the mixture forms a dough. It works as a sub in no-bake recipes, but for baked recipes, there s no equivalent option for coconut flour, it has a profile all its own. So sorry!o

Andrea

Wednesday 8th of June 2016

Hi Camilla, Thanks for the Power Puck series, I'm loving it. I made these and am curious about the proper consistency. Mine were more like the consistency of a pate; soft, light, almost fluffy. Is that accurate or should it come out more dense?

Camilla

Friday 10th of June 2016

Hi Andrea! Thanks for letting me know that you are enjoying the power pucks, and thank you doubly for trying these! Mine were definitely firm and dense. Do you mind my asking what kind of protein powder you used? I am guessing that that is where the difference came about. But it can definitely be changed, regardless of the powder, by upping the oats and coconut flour a little bit :) Let me know, I would love to add updates for specific powders :)

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