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 minutesminutes
Serves 10
Ingredients
Dry ingredients
120gpumpkin seedsabout 1 cup
50ghemp seedsabout ½ cup
140gplant protein powderpea or brown rice (about 1⅓ cups, depending on brand)
40gdefatted peanut flouror extra protein powder (about ⅓ cup)
20ggoji berriesoptional, for colour (about 2 tbsp)
Pinchof sea salt
Wet ingredients
120gsmooth peanut butter½ cup
80gmaple syrup¼ cup
3tbspcoconut oilmelted
1tspvanilla extract
3–6 tbsp plant milk or wateras needed
Optional chocolate coating
100gdark 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.
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