Healthy no-bake vegan protein bars

Vegan protein bars recipe

Store-bought protein bars are yesterday’s news. Make your own batch of vegan protein bars with this easy to follow recipe. The best part? They’re healthy and taste amazing!

Storing your vegan protein bars

These bars stay fresh in the refrigerator for up to two weeks and should last in the freezer for just over 2 months.

Make sure to store them in sealed containers.

Customize your protein bars

The recipe at the bottom of this page is the way I like to make my protein bars, but you can add your own twist by switching up the ingredients.

Here are some ideas for making protein bars just the way you like them:

Use peanut butter alternatives

These bars taste just as good with sunflower seed butter or almond butter!

Use chia seed alternatives

The best alternative for chia seeds are flax seeds.  They add a different taste but are still full of flavor and are packed with protein and fiber. 

Use chocolate chip alternatives

Swap the chocolate chips for dried cranberries or blueberries for a lower calorie protein bar. For a kick of caffeine with your protein bar, switch the chocolate chips for crushed coffee beans!

Healthy no-bake protein bars Recipe

Prep time 40 mins    Serves 12    Calories 245

Easy to make, no baking required, and they’re full of protein and nutrients.  What’s not to love about these amazingly simple vegan protein bars?


1 cup peanut butter

1 cup raisins

1 ½ cup rolled oats

2 tablespoons chia seeds

3 scoops vegan protein powder 

¼ teaspoon salt

3 tablespoons coconut milk

¼ cup vegan dark chocolate chips

How to prepare

1 – Use a food processor with a large bowl attachment and a steel mixing blade. Add peanut butter, raisins, and rolled oats. Mix for about 35 seconds until all ingredients are well mixed together. Then add the chia seeds, protein powder, and coconut milk. Mix again for 2-4 minutes until all ingredients are well blended together.

2 – The mixture should have a similar consistency to cookie dough. If it feels to dry, add another 1 or 2 of tablespoons of coconut milk and mix again. Then empty the mixture to a different bowl. Add the dark chocolate chips and mix well with a wooden spoon or spatula.

3 – Line two 8×8 inch (20×20 cm) baking trays with parchment paper, with about 2 inches of parchment paper sticking out each side of the tray. Transfer the mixture into the two trays and firmly press the mixture into a single flat layer.

4 – Put the trays in the freezer for 15 minutes until the mixture hardens up a bit. If you don’t have room in your freezer, put them in the refrigerator for 1 h 25 minutes.

5 – Once the mixture is cooled and firm, lift the dough from the baking trays. Then cut into 12 evenly sized bars.

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