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Easy-to-make almond joy protein bars that taste like their candy bar namesake! They have 7 grams protein and are no-bake, vegan, gluten-free, oil-free, and 126 calories each.
I’ll be the first to admit it: this is a pandering post.
I know good and well that others share my affection/weakness for the combination of chocolate, coconut and almonds, so I am wagering that the recipe name for these bars will catch your attention.
But now that I have concocted and eaten one two of these protein treats, I am certain that it will be the flavor and texture of these high-protein, low-sugar sweets that will hold your attention.
Recipe Benefits
- High protein (7 grams per bar)
- High fiber (4 grams per bar)
- No bake (and easy to make!)
- Vegan (egg-free, dairy-free)
- Gluten-free
- Only 126 calories per bar
Ingredients
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.
- canned chickpeas
- nondairy milk, I used almond
- smooth almond butter
- almond extract
- vegan vanilla protein powder, (I used rice protein powder)
- coconut flour
- semisweet chocolate chips
- Optional topping: chopped roasted almonds
- Optional topping: unsweetened shredded coconut
Almond butter and coconut flour contribute true almond and coconut flavor in addition to solidifying power: the coconut flour takes the mixture from a wet hummus-like mixture to a firm dough, while the almond butter helps to further harden the pucks once they are chilled.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
- In a blender or food processor, process the drained and rinsed chickpeas, nondairy milk, almond butter and almond extract until blended and completely smooth.
- Add the protein powder and coconut flour; pulse until blended into a thick dough.
- Divide dough into 10 equal portions. Roll each portion into a ball and press into a muffin cup f a standard size muffin tin.. Use the bottom of a small measuring cup to press flat and smooth.
- Refrigerate the bars for at least 2 hours or until firm.
- Drizzle or spoon tops with melted chocolate and, if desired, sprinkle with coconut and almonds.
- Chill the bars for an additional 5 to 10 minutes to set the chocolate. Remove the bars from the muffin tin.
Taste and Texture of the Almond Joy Protein Bars
These taste like luxury candy bars, sans the sugar rush and high calories. In their place, a significant dose of plant protein and micro-nutrients for a measly 126 calories.
Taste the joy!
FAQ
- How should I store the bars? Store in an airtight container in the refrigerator for 1 week, or the freezer for 6 months. These will keep at room temperature for up to a day while you tote them around (so long as it is not boiling hot).
- What can I use in place of almond butter? An equal amount of another nut butter or seed butter (e.g., cashew butter, sunflower seed butter, or pumpkin seed butter)can be used in place of the almond butter.
- Can I add chocolate chips? Yes! Instead of topping with chocolate, you can instead stir 3 tablespoons miniature semisweet chocolate chips (or chopped semisweet chocolate) into the dough before shaping.
Related Recipes
Almond Joy Protein Bars (V, GF)
Equipment
- 1 standard size muffin tin (12-count)
Ingredients
- 1.5 cups cooked chickpeas, rinsed and drained (about 1.5 cups)
- 1/2 cup nondairy milk, (e.g., almond milk, coconut milk, cashew milk)
- 2 tablespoons smooth almond butter, (see notes for options)
- 1/2 teaspoon almond extract
- 1/2 cup vegan vanilla protein powder, (I used rice protein powder)
- 1/3 cup coconut flour
- 3 tablespoons semisweet chocolate chips, melted
- Optional topping: chopped roasted almonds
- Optional topping: unsweetened shredded coconut
Instructions
- In a blender or food processor, process the drained and rinsed chickpeas, nondairy milk, almond butter and almond extract until blended and completely smooth.
- Add the protein powder and coconut flour; pulse until blended into a thick dough.
- Divide dough into 10 equal portions. Roll each portion into a ball and press into a muffin cup f a standard size muffin tin.. Use the bottom of a small measuring cup to press flat and smooth.
- Refrigerate the bars for at least 2 hours or until firm.
- Drizzle or spoon tops with melted chocolate and, if desired, sprinkle with coconut and almonds.
- Chill the bars for an additional 5 to 10 minutes to set the chocolate. Remove the bars from the muffin tin.
Notes
Nutrition
I was wondering if you might have the weight measurements for the ingredients and maybe one or two sweetener replacement ideas? (My dad does not like stevia)
Added! Thanks Jubilee 🙂
I make a variation of these so often, I am so glad I found the recipe! Thank you, these are so delicious and save me a lot of $ 🙂
Hi Camilla,
I stumbled across your site when I was looking for yellow split pea soup recipes, and now I have this and several other Power Puck recipes bookmarked. 🙂 I’ve been looking for vegan low carb recipes that don’t taste like drywall which is SO HARD…this is a godsend!!
I just ordered some pea protein powder and can’t wait to make these almond joys. 🙂
OMG, I think we have eaten some of the same vegan “snacks”, Rachel–the drywall comment is spot on 🙂 🙂 :)! So happy that you stumbled onto power hungry, and yay, glad you are giving pea protein a try!
These came out AMAZING!! I made “power petit fours”, if you will. Pretty much to a T except for the shape, and I wanted a little variety so I left some plain, others with just coconut or just blanched slivered almonds.
I’ve stumped two non-vegans who seriously thought these were made with mascarpone or a soft cheese. I’m utterly amazed, because most healthy desserts are usually made with Splenda, nuts, and children’s tears! (Or drywall composite.)
Will make this one again and again. 🙂
Rachel!!!!!!!!! I am so thrilled to hear!!!! And love that you stumped a few with the ingredients :). I hope you keep posting comments, even when things do not turn out, because I love your humor.