Gluten-Free Protein Bars

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www.theconsciousplantkitchen.com

These Gluten-Free Protein Bars are easy no-bake peanut butter chocolate protein bars packed with 8.5 grams of protein per serving. Bonus, these are vegan protein bars made without dairy or eggs.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/gluten-free-protein-bars/ or scan the QR code here ➡️

Prep Time10

Total Time10

Servings: bars

Calories: 184.7kcal

Author: Carine Claudepierre

Equipment

Ingredients

¾ cup Peanut Butter (Unsalted) fresh drippy, no added sugar, no added oil (note 1)
½ cup Maple Syrup (note 2)
1 cup Plant-based Vanilla Protein Powder (note 3)
3 tablespoons Almond Flour (note 4)
3 to 4 tablespoons Coconut Flour (note 5)
1 teaspoon Vanilla Extract (note 6)
2 tablespoons Coconut Oil melted (note 7)

Chocolate cover

1 teaspoon Coconut Oil
3 ounces Dark Chocolate 85%Lindt

US Customary - Metric

Instructions

Line an 8-inch square pan with parchment paper lightly oiled with coconut oil. Set aside.
In a mixing bowl, whisk all the dry ingredients: protein powder, almond flour, and 3 tablespoons of coconut flour. Set aside.
In another bowl, stir peanut butter, maple syrup, melted coconut oil, and vanilla until smooth and consistent. If your peanut butter is not drippy and smooth, you can microwave the mixture for 30 seconds to make it smooth and easy to stir
Stir the wet ingredients into the dry ingredients and stir with a spatula at first. When the dough is hard to stir, use your hand to squeeze and knead the dough to form a ball. If too dry, add an extra teaspoon of melted coconut. If too wet, add the extra tablespoon of coconut flour.
Press the dough into the pan and smoothen the top with a spatula.
In a small microwave-safe bowl, melt the dark chocolate and coconut oil. Stir until smooth and shiny.
Pour the melted chocolate on top of the bar and tilt the pan to spread the chocolate all over the bar.
Refrigerate for 1 hour to set the chocolate on top of the bar or freeze for 10 minutes to set them fast.

Storage

Cut into 16 bars and store in an airtight container in the fridge for up to 5 days or freeze and thaw 1 hour before eating, at room temperature.

Notes

Note 1: Peanut butter can be replaced with the same amount of fresh, drippy sunflower seed butter, almond butter, or any nut/seed butter you love.

Note 2: You can replace the maple syrup with any liquid sweetener, including sugar-free monk fruit syrup.

Note 3: Pea protein powder works the best in this recipe, but hemp, almond, or peanut protein powder are suitable vegan powder alternatives. We didn't try whey protein powder in this recipe as it's not vegan.

Note 4: Almond flour can be replaced with the same amount of sesame flour for a low-carb option or homemade oat flour.

Note 5: Coconut flour can be replaced with oat flour, but it makes a different result - softer bar texture. You may need 2-3 times more oat flour to balance the coconut flour.

Note 6: Vanilla is optional, especially if your protein powder already has a strong vanilla flavor.

Note 7: Melted vegan butter or melted cocoa butter work as a coconut oil swap. Other oils keep the bar too soft and add an aftertaste.

Nutrition