Almond Joy Protein Bars (V, GF)

almond joy protein bars on white surface

5 from 2 votes

Almond Joy Protein Bars (V, GF)

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.

Prep Time15

Cook Time0

Total Time15

Course: Protein Bar

Cuisine: American

Keyword: almonds, coconut, diy protein bars, easy no bake vegan gluten-free protein bars, protein powder, wfpb, wfpb protein bar recipe, wfpb protein bars, wfpbno

Servings: protein bars

Author: Camilla

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

US Customary - Metric

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

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).

Almond Butter Option: 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.

Chocolate Option: Instead of topping with chocolate, you can instead stir 3 tablespoons miniature semisweet chocolate chips (or chopped semisweet chocolate) into the dough before shaping.

Nutrition