No-Bake Protein Bars

These easy, simple, no-bake protein bars are the perfect on-the-go snack or post-workout fuel up. Packed with protein, fiber, and healthy fats.

no-bake protein bars

As a college student, I am always out and about whether it be rushing to class or going to a new coffee shop to study (which I do too many times to admit). These bars are perfect for on-the-go and will definitely keep you satisfied longer than a traditional store-bought protein bar.

Feel free to customize the bars to your liking:

  • Swap the cashews for any type of nut -> almonds, walnuts, pecans
  • Almond butter -> peanut or cashew
  • Maple syrup -> honey or agave
  • Omit the chocolate protein powder or sub for another flavor

Also, the chocolate drizzle on top just finishes it off. I mean my motto is: chocolate goes good on everything and anything.

no-bake protein bar
no-bake protein bar

These No-Bake Protein Bars are…

  • Simple
  • Easy
  • Quick
  • Protein & fiber-packed
  • No-bake
  • The perfect on-the-go or post-workout snack
  • Oh so delicious!

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no-bake protein bars
No-Bake Protein Bars
Prep Time
25 mins
 

These easy, simple, no-bake protein bars are the perfect on-the-go snack or post-workout fuel up. Packed with protein, fiber, and healthy fats.

Course: Snack
Keyword: healthy snack recipe, no-bake protein bars
Servings: 6 bars
Author: Taavi Moore
Ingredients
  • 1 ½ cups rolled oats
  • ½ cup cashews
  • 2 tbsp shredded coconut
  • 2 tbsp sesame seeds
  • 2 tbsp chocolate protein powder optional
  • 5 pitted, medjool dates
  • ¼ cup melted coconut oil
  • 1 tbsp maple syrup
  • 2 tbsp water
  • Pinch of flaky sea salt
  • ¼ cup pumpkin seeds
  • ½ cup dark chocolate chunks
  • 1 tbsp coconut oil
Instructions
  1. Line an 8×8 baking pan with parchment paper. Set aside.

  2. To a food processor, blitz the oats and cashews until it resembles a coarse flour. Add in the coconut, sesame seeds, protein powder, dates, maple syrup, water, and salt. Process until the dough starts to come together. Add another tbsp of water if it's still dry. You should be able to press the dough together with your hands. Add in the pumpkin seeds and process until they are incorporated.

  3. Press dough into the baking pan. It wont fill the whole pan up, so just shape into a rectangle that takes up about half of the pan. You can try to fill up the whole pan, but they will be thinner bars. Transfer to the freezer for 10 min.

  4. Melt chocolate and coconut oil in the microwave for 30 sec. at a time. Take the bars out of the baking pan (with the parchment paper). Cut into 6 even rectangles. Drizzle with dark chocolate. Transfer to the baking pan again and freeze for 5 min. until chocolate is set. Store bars in an airtight container in the freezer for up to a week.

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