Super simple and easy-to-make protein bars with all of the great flavor of an Almond Joy candy bar! They are no-bake, vegan, gluten-free, and only 123 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 these will catch your attention. But now that I have concocted and eaten
one two of these pucks, I am certain that it will be the flavor and texture of these high-protein, low-sugar sweets that will hold your attention.
This is a no-bake recipe comprising canned chickpeas and vanilla vegan protein powder (specifically, I used rice protein), plus a double dose of coconut (coconut oil and coconut flour). Both contribute true 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 coconut oil helps to further harden the pucks once they are chilled.
A hint of almond extract and some melted bittersweet chocolate on top are all the you need to seal the deal (no cutting into bars required; thank you, muffin tin).
But if you like, you can add a tiny sprinkle of shredded coconut and some chopped almonds. For these five pucks, I literally used three whole almonds, chopped, and 2 teaspoons of coconut (total) for sprinkling on top–a little goes a long way!
The end result? 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 123 calories.
Taste the joy!
Super simple and easy-to-make protein bars with all of the great flavor of an Almond Joy candy bar! They are no-bake, vegan, gluten-free, and only 123 calories each. You can easily double the recipe, if desired.
- 1/2 of a 15-ounce can chickpeas, rinsed and drained (about 3/4 cup)
- 1/3 cup plain or vanilla nondairy milk (I used almond)
- 1 tablespoon virgin coconut oil (unrefined, so you get the coconut flavor)
- 4 packets stevia powder (or to taste/preference)
- 1/8 teaspoon almond extract
- pinch of fine sea salt
- 1/4 cup vanilla rice protein powder (I used this one)
- 3 tablespoons coconut flour
- 1–1/2 tablespoons semisweet chocolate chips, melted
- Optional: 2 to 3 roasted almonds, finely chopped and 2-3 teaspoons shredded coconut
- Grease or spray 5 cups of a standard muffin tin.
- In a blender or food processor, process the beans, milk, oil, stevia, almond extract and salt until blended and completely smooth. Add the protein powder and coconut flour; pulse until blended into a thick dough.
- Divide dough into 5 equal portions; rool each into a ball and press into prepared cups. Use the bottom of a small measuring cup to press flat and smooth. Refrigerate for at least 2 hours until firm.
- Drizzle or spoon tops with melted chocolate and, if desired, sprinkle with coconut and almonds. Chill 5 to 10 minutes to set chocolate.
Storage: 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).
Chocolate Option: Instead of topping with chocolate, you can instead stir in 1-1/2 tablespoons miniature semisweet chocolate chips into the dough before shaping.
- Category: snack, protein bar
- Serving Size: 1 puck
- Calories: 123
- Sugar: 2.6 g
- Sodium: 78 mg
- Fat: 4.9 g
- Saturated Fat: 3.8 g
- Carbohydrates: 11.8 g
- Fiber: 3.9 g
- Protein: 8.6 g
- Cholesterol: 0 mg