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Gluten-Free Vegan Cocoa Peanut Butter Protein Power Bars

Learn how to make peanut butter cocoa protein bars with this easy, gluten-free vegan recipe. A few simple, whole-foods ingredients come together quickly in the food processor for a plant-based snack you can feel good about eating.
Total Time1 hour 15 minutes
Course: Dessert, Snack
Cuisine: baking, easy, Gluten-Free, Healthy, Plant-Based, Vegan
Keyword: chocolate, cocoa, date-sweetened, easy, energy, gluten-free, healthy, homemade, kid-friendly, oil-free, peanut butter, plant-based, simple, vegan, wfpn
Servings: 12
Calories: 108kcal

Ingredients

  • 1 cup pitted dates 200g
  • 1/2 cup shelled pumpkin seeds 72g
  • 1/2 cup rolled oats 40g
  • 1/4 cocoa powder 20g
  • 1/4 cup natural peanut butter 64g
  • 1 serving vanilla protein powder either 1 or 2 scoops, consult the package
  • 1/4 tsp scant sea salt
  • 2-4 tablespoons of water as needed

Instructions

  • Line a standard loaf pan (8-1/2 x 4-1/2 x 2-1/2 inches) with parchment paper. Leave some extra parchment coming over the edges of the pan.
  • Place all ingredients for the bars into a food processor, except for the water.
  • Puree until the ingredients are well-chopped and combined, about 10-15 seconds.
  • Drizzle in a couple tablespoons of water and pulse. See if the mixture comes together into a ball. If it does, it's ready. If not, drizzle in a bit more water (1 tablespoon at a time) until the mixture comes together.
  • Remove the cocoa peanut butter mixture from the food processor and place in the pre-lined pan. Spread into an even layer.
  • Fold the extra parchment over the bars to cover. Place some heavy cans on the bars and place in the freezer. Freeze for one hour, until set.
  • Remove the bars from the pan, peel away the parchment, and cut into 12 protein bars.

Notes

Store in the refrigerator for up to 10 days. Freeze for up to 6 months.