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How to Make...

Mint Chocolate Protein Bars [no-bake, vegan]

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.

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

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

Instructions

  1. Line a medium-large bread pan with parchment paper, letting hang over sides and set aside.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
  7. Store bars in airtight container in fridge up to 2 weeks, and in freezer well wrapped for up to 3 months.

Recipes Notes:

*Using a plant protein powder blend is best here. MRM Veggie, Aloha Protein, or Vega are plant protein blends that will work best.

*I’ve made this recipe with both flaxseed meal and almond meal. Either work depending on your dietary needs.

*Make sure to add water only 1 tablespoon 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.

Recipe slightly modified and updated January 2020 for a simpler version of essentially the same recipe. 

Nutrition Information:

  • Serving Size: 1 bar
  • Calories: 178
  • Sugar: 6
  • Sodium: 142
  • Fat: 11
  • Saturated Fat: 2
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 13
  • Fiber: 2
  • Protein: 9
  • Cholesterol: 0