How to Make...

Vegan Chocolate Chai Protein Bars [with hemp hearts]

We’re celebrating some hemp heart love with these Chocolate Chai Protein Bars. Chocolate-y, chai-like, vegan-friendly, no-bake goodness.

  • Prep Time: 5 mins
  • Cook Time: 30 mins
  • Total Time: 35 mins
  • Yield: 10 1x
  • Scale:


  • 3/4 cup MRM Veggie Vanilla Protein (about 2 scoops)
  • 1/4 cup almond meal
  • 2 TBS coconut flour
  • 2 TBS cacao powder (or cocoa)
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom
  • 1/4 tsp ginger
  • 1/4 nutmeg
  • 1/8 cloves
  • 1/2 cup sunflower butter (or other natrual nut butter)
  • 3 TBS raw honey (or brown rice syrup if strictly vegan)
  • 1 TBS coconut oil, melted
  • 3 TBS unsweetened non-dairy milk (I used cashew)
  • 3 TBS dairy-free mini chocolate chips (or regular)
  • 1 tsp extra virgin coconut oil
  • 2 TBS hemp hearts


  1. Line a bread pan with parchment paper
  2. In a large bowl, combine protein powder, almond meal, coconut flour, cacao powder, and spices. Stir until well mixed and set aside.
  3. In a medium bowl, add sunflower butter, honey, and melted coconut oil and stir until well combined.
  4. Add sunflower butter mixture to large bowl of dry ingredients, and gently stir. Mix will be dry and take a while to come together. Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture (see picture in post).
    Use your hands to make sure everything is well mixed at the end.
  5. Press mixture into prepared pan with slightly wet hands. Flatten as much as you can. I then used the overhang of parchment paper to press and get really flat. (See picture in post.)
  6. In a small microwave safe bowl, melt chocolate chips and coconut oil together, 10-30 seconds, in increments, until chocolate is completely melted.
  7. Pour melted chocolate over bars and sprinkle with hemp hearts.
  8. Place bars in freezer for 30 minutes, or refrigerator for 1 hour to set. Lift parchment paper from pan and cut into 10 bars.
  9. Store bars in airtight container in fridge up to 2 weeks, and in freezer well wrapped for up to 3 months.
    I like to individually wrap bars and store in fridge and/or freezer for a quick snack or easy lunch packing.

Recipes Notes:

*I do NOT recommend using whey or casein protein powder with these ratios. The bars will most likely end up sticky and gooey, and will not set properly.
*Depending on what vegan protein powder you use, you may need to adjust the liquid accordingly. Start with one tablespoon of milk (or water) at a time until dough is thick, slightly moist, and crumbly. You should be able to press down into the pan without it sticking to your hands too much.
*Use an all natural nut butter, minimally processed. I used Once Again, which needed to be stirred. I do not recommend using “no-stir” without changing some ratios. You may need to add more liquid.
*Feel free to leave the chai spices out if you don’t care for chai flavors.

Nutrition Information:

  • Serving Size: 1 bar
  • Calories: 185
  • Sugar: 9
  • Sodium: 38
  • Fat: 11
  • Saturated Fat: 3
  • Unsaturated Fat: 2
  • Trans Fat: 0
  • Carbohydrates: 15
  • Fiber: 4
  • Protein: 7
  • Cholesterol: 2mg