Description
Easy vegan chickpea protein bars made with simple ingredients like dates, chickpeas, peanut butter, and plant-based protein powder for a healthy, high-protein snack that’s naturally gluten-free and customizable.
Ingredients
- ½ cup pitted Medjool dates, tightly packed (about 7 large dates)
- 1 (15-ounce) can chickpeas, rinsed, drained, and thoroughly patted dry
- ½ cup natural peanut butter (or almond butter, cashew butter, or sunflower seed butter for nut-free)
- 2 teaspoons vanilla extract
- ½ cup rolled oats (gluten-free if needed)
- ½ cup vanilla plant-based protein powder
- 1-2 tablespoons unsweetened non-dairy milk (e.g., almond milk)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. This recipe is technically no-bake but often calls for a short bake to set, or you can opt for freezing. The original recipe suggests preheating, so let’s stick with that for best results in terms of texture.
- In the bowl of a large food processor, combine the pitted Medjool dates, thoroughly rinsed and dried chickpeas, natural peanut butter, and vanilla extract. Process until the dates are mostly broken down and the mixture starts to come together.
- Add the rolled oats and vanilla plant-based protein powder to the food processor. Begin processing, adding 1 tablespoon of non-dairy milk. Continue to process until a dense, uniform dough forms. The consistency should be like a thick cookie dough, not overly sticky. If it seems too dry or crumbly, add the second tablespoon of milk and blend again. If it’s too moist, add a bit more protein powder.
- Transfer the dough to the prepared baking pan. Press it down firmly and evenly to create a smooth, compact layer.
- Bake for about 15-20 minutes, or until the edges are lightly golden and the bars feel set. Alternatively, for a truly no-bake version, you can simply freeze the pressed mixture for about an hour to firm up.
- Let the bars cool completely in the pan before using the parchment paper overhang to lift them out.
- Slice into 8-10 bars. Store these protein bars in an airtight container in the refrigerator for up to a week.
Notes
- For a nut-free version, substitute peanut butter with sunflower seed butter.
- Use gluten-free rolled oats if needed for gluten-free diet.
- The recipe can be made fully no-bake by freezing instead of baking for 1 hour to set.
- Adjust non-dairy milk based on dough consistency; start with 1 tablespoon and add more if dry.