Go Back
Print
Vegan Chocolate Protein Bars
Chocolate protein bars with cacao nibs and sea salt made packed with protein from quinoa flour and nuts. Makes 24 1.5”x3.25” bars, each about 140 calories with 5g of protein.
Course: Snack
Servings: 24 bars
Ingredients
  • 200 g almonds
  • 175 g cashews
  • 175 g dates
  • 160 g quinoa or equivalent weight of quinoa ground to a powder
  • 40 g cocoa powder
  • 3-6 Tb water
  • Cacao nibs and sea salt to taste
Recipe
  1. Line a 9”x13” pan with foil or parchment paper.
  2. If you don’t already have quinoa flour, grind your raw quinoa into a powder using a dry-ingredient blender, spice grinder, coffee grinder, or (if you’re feeling ambitious) a mortar and pestle.
  3. Add almonds, cashews, dates, quinoa flour, and cocoa powder to food processor along with 3Tb water. Alternatively, process/grind nuts and dates separately, then mix ingredients in large bowl with a wooden spoon and by hand.
  4. Mix until smooth and consistent, adding extra tablespoons of water as necessary if it gets too thick.
  5. Press the bar mixture into the lined pan.
  6. Sprinkle the top of the bars with cacao nibs and sea salt, then press the toppings into the bars to get them to stick.
  7. Chill the bars in the fridge for 30 minutes. Remove the pan and cut into 24 even servings.
Recipe Notes

The bars can be stored in a sealed container or individually wrapped for taking on the go as a snack. Store the protein bars in the fridge for up to a week. They are also fine for a few hours at room temp.