Vegan Chocolate Pecan Protein Bars (GF, Oil-Free)

5 from 14 votes

Vegan Chocolate Pecan Protein Bars (GF, Oil-Free)

No-bake vegan chocolate pecan protein bars! They taste like dessert but are packed with protein, & they are both oil-free & gluten-free.

Prep Time20

Total Time20

Course: Power Bars

Cuisine: American

Keyword: easy vegan protein bars, vegan no-bake protein bars, vegan pecan pie bars, vegan pecan pie protein bars, vegan protein bars, wfpb protein bars, wfpb snack recipe, wfpbno protein bars, wfpbno snack recipe

Servings: round bars

Author: Camilla

Ingredients

Bottom Layer

1/3 cup packed pitted dates (soaked in warm water 20 minutes, drained)
1/4 cup almond butter (or nut butter/seed butter of choice)
1/3 cup rolled oats (old-fashioned or quick-cooking)
1/4 cup toasted pecan halves
2/3 cup vegan vanilla protein powder
1/4 cup plain nondairy milk (e.g., oat milk, soy milk, cashew milk, almond milk)
Chocolate Layer:

Chocolate Layer

1/3 cup dark chocolate chips (certified gluten-free, and vegan, as needed)
2 tablespoons almond butter or nut/seed butter of choice
1 tablespoon nondairy milk (e.g., oat milk, soy milk, cashew milk, almond milk)
1/2 cup pecans very coarsely chopped

US Customary - Metric

Instructions

Bottom Layer
Grease or spray 8 cups of two standard size, 12-count muffin tin.
In a food processor, process the dates, almond butter, oats and pecans until very well blended. Add the protein powder and milk; process until well blended into a sticky, cohesive dough (add more milk if needed). Add the remaining pecans; pulse until pecans are broken down and just incorporated into the dough.
Divide mixture evenly between the prepared cups, firmly tamping down and smoothing tops of each. Refrigerate while preparing chocolate layer.
Chocolate Layer
In a microwave safe bowl, melt the chocolate, almond butter and 1 tablespoon (15 mL) milk in 15 to 30 second intervals, stopping to stir, until melted. Divide mixture evenly on top of the bottom layers, smoothing the tops. If desired, top with pecans, gently pressing down to adhere. Refrigerate the cups for at least 2 hours until very firmly set. Run a thin knife around the edge of each and gently remove each cup. Store in the refrigerator.

Notes

Storage: Store in an airtight container at room temperature for up to 4 days (so long as it is not too hot out), in the refrigerator for 2 weeks or the freezer for 3 months.

Nutrition