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! No-bake, vegan, cheaper than store-bought, and only 30 minutes in the freezer.
Remember when I said I ran out of nut butter and I needed some for my next recipe? Yup, these Mint Chocolate Protein Bars are why. I had my heart set on them for two reasons: because I wrote them down in my blogging calendar for today’s post, and I wanted homemade snacks for this week.Yup, that’s pretty much it. Not to mention they’re easy, quick, cost-effective, and tasty.
What You Need
- plant protein powder (I used MRM Veggie Vanilla)
- almond, hazelnut, or cashew meal
- cacao powder (or unsweetened cocoa)
- hemp protein powder*
- natural nut or seed butter (no oil/sugar added)
- brown rice syrup (or honey if not strictly vegan)
- extra virgin coconut oil, melted
- peppermint extract
- unsweetened non-dairy milk
- dairy-free mini chocolate chips
HOW YOU MAKE THEM
The process is super simple and pretty much goes like this ::
dry ingredients ^^
add your wet ingredients (minus milk) ^^
after combined, add milk 1 TBS at a time ^^
Mix with your hands at the end until the dough is thick and moist ^^
Press into pan, working dough into all the corners and cover in melted chocolate ^^ Then pop in 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. I went through the cost breakdown in my Gingerbread Protein Bars, which you can see here. ?
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! No-bake, vegan, cheaper than store-bought.
- 2 scoops (3/4 cup) plant protein powder (I used MRM Veggie Vanilla)
- 1/4 cup almond meal/ or flour
- 2 TBS cacao powder (or unsweetened cocoa)
- 2 TBS hemp protein powder*
- 1/2 cup natural nut or seed butter (no oil/sugar added)
- 3 TBS brown rice syrup (or honey if not strictly vegan)
- 1 TBS extra virgin coconut oil, melted
- 1/4 tsp peppermint extract
- 3 TBS unsweetened non-dairy milk*
- Chocolate Topping:
- 2 TBS dairy-free mini chocolate chips
- 1 tsp extra virgin coconut oil
- 1/8 tsp peppermint extract
- Line a medium-large bread pan with parchment paper, letting hang over sides and set aside.
- In a large bowl, combine protein powder, almond meal, hemp protein powder, and cacao powder. Stir until well mixed and set aside.
- Add in nut or seed butter, brown rice syrup, melted coconut oil, and peppermint extract. Stir gently until well combined.
- Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture (see picture in post). 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.)
- In a small microwave safe bowl, melt chocolate chips and coconut oil together, 10-30 seconds, in increments, 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.
*If you don’t have hemp protein or coconut flour, sub with 2 TBS of more protein powder, then adjust liquid at the end accordingly.
*Make sure to add milk only 1 TBS at a time, stirring in between. All protein powders are different and will absorb liquid differently.
-I like to individually wrap bars and store in fridge and/or freezer for a quick snack or easy lunch packing.
- Category: snack
- Method: no-bake
- Cuisine: American
- Serving Size: 1 bar
- Calories: 178
- Sugar: 6
- Fat: 11
- Carbohydrates: 14
- Fiber: 4
- Protein: 8
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