Protein Bars without Protein Powder (No Bake)

4.75 from 16 votes

Protein Bars without Protein Powder (No Bake)

Easy, no-bake protein bars without protein powder! They are frugal, vegan, gluten-free, and boast 9 grams protein per bar.

Prep Time10

Cook Time45

Total Time55

Course: Protein Bars

Cuisine: American

Keyword: easy vegan gluten-free oil-free protein bars without protein powder, easy vegan protein bars without protein powder, vegan gluten-free oat protein bar recipe, wfpb protein bar recipe, wfpbno protein bar recipe

Servings: bars

Author: Camilla

Equipment

1 8-inch (20 cm) square baking pan

Ingredients

1 1/2 cups rolled oats (certified GF, as needed)
1 1/2 cups cooked chickpeas (from one 15-oz/425 g can of chickpeas, rinsed and drained)
1/4 cup flaxseed meal
1/2 cup peanut butter (see notes for alternatives)
1/4 cup maple syrup
1 tablespoon vanilla extract
Optional: 1 ounce dark chocolate, chopped (or chocolate chips), melted with 1/2 teaspoon coconut oil
Optional: Chopped roasted peanuts (see notes for other options)

US Customary - Metric

Instructions

Grease, spray or line (with parchment paper or foil) an 8-inch (20 cm) square baking pan.
In a food processor or blender, process the the oats until fine and powdery. Add the chickpeas, flaxseed meal, peanut butter, maple syrup and vanilla. Process until blended and completely smooth, stopping several times to scrape down the sides of the container (it will be a thick, fudge-like dough).
Scrape the dough into the prepared pan, compacting the dough and smoothing the top. If desired, drizzle the top with melted chocolate and/or sprinkle with a few chopped peanuts (or other nuts or seeds).
Refrigerate for at least 1 hour, or freeze for 20 minutes, until firm. Cut into 8 bars or squares.

Notes

Storage: Store the bars in an airtight container in the refrigerator for 2 weeks or the freezer for up to 6 months.

Peanut butter alternatives: Use an equal amount of any other smooth nut butter or seed butter in place of the peanut butter, For example, cashew butter, almond butter, sunflower seed butter, pumpkin seed butter or tahini.
Peanut alternatives: Swap any other chopped nuts or seeds (toasted, roasted, or raw)for the peanuts, such as walnuts, pecans, cashews, almonds, green pumpkin seeds, or sesame seeds.
Chickpea alternatives: I have not tested the recipe with other beans, but you should be able to swap in other canned or cooked beans such as white beans (e.g., cannellini, white navy beans, or Great Northern beans).
Maple syrup alternatives: An equal amount of brown rice syrup, agave nectar, date syrup, or (if you do not follow a vegan diet) honey can be used in place of the maple syrup.
Sugar-free alternative: Use an equal amount of liquid sugar-free substitute in pace of the maple syrup, and use no added sugar peanut butter. If opting for the chocolate topping, use sugar-free chocolate.

Nutrition