Plant-Based Peanut Protein Bars
These high-protein, no-bake bars deliver a serious plant-based protein hit (approx. 18g protein per bar) without compromising on texture or flavour. Built around seeds, peanut butter and plant protein powder, they’re lightly sweetened, satisfying and ideal for post-training fuel, busy days or a nourishing snack on the go.
Takes 45 minutes
Serves 10
Ingredients
Dry ingredients
- 120 g pumpkin seeds about 1 cup
- 50 g hemp seeds about ½ cup
- 140 g plant protein powder pea or brown rice (about 1⅓ cups, depending on brand)
- 40 g defatted peanut flour or extra protein powder (about ⅓ cup)
- 20 g goji berries optional, for colour (about 2 tbsp)
- Pinch of sea salt
Wet ingredients
- 120 g smooth peanut butter ½ cup
- 80 g maple syrup ¼ cup
- 3 tbsp coconut oil melted
- 1 tsp vanilla extract
- 3 –6 tbsp plant milk or water as needed
Optional chocolate coating
- 100 g dark chocolate
Instructions
Prepare the dry mix
- Add the pumpkin seeds, hemp seeds, protein powder, peanut flour, goji berries (if using) and a pinch of sea salt to a large mixing bowl. Stir well to evenly distribute the protein powder through the seeds.
Warm the wet ingredients
- Place the peanut butter, maple syrup, melted coconut oil and vanilla extract into a small saucepan. Warm gently over a low heat, stirring until smooth and pourable. Do not allow it to boil.
Combine and adjust texture
- Pour the warm wet mixture into the dry ingredients and mix thoroughly using a spatula. Gradually add 3–6 tablespoons of plant milk or water until the mixture comes together into a thick, cohesive dough that holds when pressed but isn’t dry or crumbly.
Press into a tin
- Line a small baking tin (approximately 20 × 20 cm) with parchment paper. Transfer the mixture into the tin and press down firmly using the back of a spoon or damp hands to create an even, compact layer.
Chill and slice
- Refrigerate for at least 30 minutes, or until firm. Remove from the tin and slice into 10 equal bars.
Optional chocolate coating
- Melt the dark chocolate gently, then dip or drizzle over the bars. Allow to set before serving.
Fantastic recipe. I used almond flour and butter. Worked out perfectly. Can I freeze these? How long do they stay fresh for?