These Mint Chocolate Protein Bars are the perfect no-bake snack with 8 grams of protein, 11 grams of healthy fats and 4 grams of fiber to keep you feeling full! Vegan, gluten free, cheaper than store-bought, and only 30 minutes in the freezer. They’re so easy!
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Post updated January 2020 for more instructions and a simpler (but essentially the same) recipe. Originally published January 2016.
Back in 2015 and 2016, I used to make homemade protein bars ALL. THE. TIME.
I was constantly coming up with various flavors, ways to enjoy them (cookies, anyone?) and had so much fun with it.
Since then I will say there have been so many more amazing packaged bars coming to the market, that I fell out of the habit of making my own bars at home
But, I always love a good quick and easy snack bar recipe so why not whip up these no-bake chocolate mint protein bars? They literally could not be easier…
You don’t even need a food processor – just a bowl, spoon or spatula and a medium loaf pan.
Ingredients You Will Need
- plant protein powder blend – something that has a mix of plant based protein, like MRM Veggie Vanilla or Chocolate, or Aloha Vanilla or chocolate.
- flaxseed meal or almond meal – I’ve made this recipe with both flaxseed meal and almond meal (or flour). Either will work, depending on if you’re looking for nut-free or not. Cashew meal is fine too if sensitive to almonds.
- cacao powder – or unsweetened cocoa works. Use a chocolate based protein powder for even more chocolate flavor.
- natural nut or seed butter – I prefer nut butters without too many added ingredients. For this recipe you can also use a sunflower seed butter or nut-free blend.
- brown rice syrup – or honey if not strictly vegan. Maple syrup may work but I didn’t test this.
- extra virgin coconut oil – the coconut oil helps bring the bars together but also keeps their shape when chilled.
- peppermint extract – because they’re mint chocolate protein bars 🙂
- water – you’ll need water to combine the mixture at the end. The water will get absorbed by the plant protein powder and help keep the bars together.
- dairy-free mini chocolate chips – this is really just for the melted chocolate topping, so whatever you have on hand is fine.
Note: You do not need fresh mint in this recipe, only mint extract. But you could add 2 large mint leaves, minced, to dough if you’d like.
Making these vegan protein bars is quick and easy
The process is super easy and pretty much goes like this…
Mix dry ingredients.
Add wet ingredients (minus milk).
After combined, add milk 1 TBS at a time… JUST until dough starts to come together. You want the consistency to be moist, and ever so slightly crumbly, but only so much so that when you press the mixture together, it holds.
Then you’ll press the protein bar dough into a lined medium loaf pan, working dough into all the corners.
Cover in melted chocolate and pop in the freezer for 30 minutes.
And voilà! You’ve got yourself homemade protein bars that are just as tasty (if not tastier) as store-bought. Plus, CHEAPER.
How to Store These Vegan Protein Bars
You can keep these in the fridge in a container, or in the freezer. Just set out at room temp a little to soften.
These bars do need to be refrigerated or kept somewhat cold until you plan on eating them though, because the texture will get softer the longer they’re out at room temperature.
How Long Will These Protein Bars Last?
I typically will keep these in the fridge for about two weeks, but they’ll store in the freezer for a few months as long as they’re tightly wrapped and kept in an airtight container.
If you make this recipe, don’t forget to leave a comment and review below! It helps others learn more about the recipe too. Xx Ashley
Mint Chocolate Protein Bars [no-bake, vegan]
Ingredients
- 3/4 cup plant protein powder*, like MRM Veggie, Aloha, or a plant protein blend
- 1/4 cup flaxseed meal or almond meal*
- 3 TBS cacao powder, or unsweetened cocoa
- 1/2 cup sunflower seed butter or blend, nut butter works too
- 3 TBS brown rice syrup, or honey if not strictly vegan
- 1 TBS extra virgin coconut oil, melted
- 1/8 tsp pure mint extract
- 3 TBS water*
Chocolate Topping
- 2 TBS dairy-free mini chocolate chips
- 1 tsp extra virgin coconut oil
- 1/8 tsp pure mint extract
Instructions
- Line a medium-large bread pan with parchment paper, letting hang over sides and set aside.
- In a large bowl, combine protein powder, flaxseed meal or almond meal and cacao powder. Stir until well mixed. Add nut/seed butter, melted coconut oil, and peppermint extract. Stir gently until well combined.
- Begin adding one tablespoon of water at a time, until mixture forms into slightly crumbled dough texture. Dough should be moist, but slightly crumbly. Use your hands if necessary to make sure everything is well mixed at the end.
- Press mixture into prepared pan with slightly wet hands. Flatten as much as you can. (I used the overhang of parchment paper to press and get really flat.)
- Melt the chocolate: in a small microwave safe bowl, melt chocolate chips and coconut oil together on half power, about 20-30 seconds, in increments as needed, until chocolate is completely melted, then add in peppermint extract and stir again.
- Pour melted chocolate over bars and place in freezer for 30 minutes, or refrigerator for at least 1 hour to set. Lift parchment paper from pan and cut into 10 bars.
- Store bars in airtight container in fridge up to 2 weeks, and in freezer well wrapped for up to 3 months.
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