Description
Homemade Vegan Protein Bars {Gluten Free, Nut free}
Ingredients
Units
Scale
- 1 3/4 cups whole chickpeas (organic and from a can, rinsed, works great)
- 1/2 cup rolled oats or quick oats (gluten-free) *rolled oats have more protein*
- 1/3 cup dried apricots (around 8 dried apricots)
- 1/3 cup dried cranberries or cherries
- 2 -3 tbsp chia seed
- 4 tbsp maple syrup or honey
- 1 tsp vanilla
- 2/3 cup unsweetened almond or coconut milk
- Dash of cinnamon
- dash of sea salt
Instructions
- Preheat oven to 350°F and lightly grease a 9×9″ baking pan or line with parchment paper.
- Rinse and dry your chickpeas. Set aside.
- In a blender combine your oats, chia, and apricots. Blend until chopped. Pour into large mixing bowl.
- In the same blender, add chickpeas. Blend until chopped but not pureed. Similar to an oatmeal like texture.
- Add chickpea meal to apricot/oat mixture.
- Add in your honey, milk, cinnamon, salt, and cherries. Mix all together.
- Press batter into pan and bake at 350°F for about 30 minutes or until edges are golden brown and center is no longer a soft, batter just a little moist.
- Remove from oven and allow to cool, then cut into squares.
- Keep refrigerated and consume within 5 to 7 days.
Notes
Batter Tip: Be sure not blend the chickpeas into a puree, just a chopped mixture.
Freezer Tip: These bars freeze well. Let cool completely, slice, and store in an airtight container (use parchment between layers if stacking). Thaw at room temp or in the fridge. Best enjoyed within 2–3 months for optimal texture and flavor.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Snack
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 149
- Sugar: 12.8 g
- Sodium: 164.3 mg
- Fat: 3.2 g
- Saturated Fat: 0.3 g
- Carbohydrates: 26.9 g
- Fiber: 5.1 g
- Protein: 4.5 g
- Cholesterol: 0 mg