‘Tis the season for all things gingerbread! These No-Bake Gingerbread Protein Bars are the perfect filling snack with 13 grams of protein, both vegan and gluten-free.
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[Tweet “No-Bake Gingerbread Protein Bars comin’ at ya! #vegan #glutenfree”]
Okay, so I know that doesn’t look terribly appetizing. In fact, it kind of resembles… ground beef. I’m literally laughing out loud now. This looks like ground beef… Let’s move on.
Now we have pressed ground beef. <I’m dying… I’m sorry for anyone that is scrolling through thinking I’m out of my mind. I promise I’m not. At least not entirely… Now you’ve probably just left. And I’m sorry if you’re a veggie or vegan… Okay, bye.>
Alright, clearly not ground beef. If you’re still with me, it is the brown rice protein powder mixture that is going to be delicious no-bake gingerbread protein bars. I promise they’re good guys! Ugh I am so going to regret writing those things later…
There^^ Now I can focus. SO. These bars…. are so good. The funny thing is I didn’t even really plan to post these. They just kind of happened as I was preparing snacks for the week. I had just made some trial gingerbread muffins (fail, too dry, will come back to them later) and decided to keep the seasonal spices going while I was prepping these bars. After I let them set for a bit I tried one and was rather impressed with their resemblance to gingerbread, and thought it only fair to share. I then proceeded to top them with chocolate because… well just because. There is no real reason. Do we need a reason to put chocolate on things? I’m thinking no, we most certainly do not. Plus chocolate and gingerbread just go together. Like chocolate and pumpkin, chocolate and strawberries, chocolate and mint. Chocolate is just pretty much amazing in that sense.
But I also wanted to bring something else to your attention. The COST of these bad boys. I just did some major math for you. Why? Because I wanted to show you just how cost-effective making your own protein bars can be. And for those of you that don’t know me that well, I kind of hate math. So… you’re welcome. Let’s break it down to the dollar of the ingredients used in the recipe >>>
PROTEIN POWDER $5.28
COCONUT FLOUR $0.25
NATURAL NUT BUTTER $3.00
EXTRA VIRGIN COCONUT OIL $0.20
MOLASSES $0.20
NON-DAIRY MILK $0.15
DAIRY-FREE CHOCOLATE CHIPS $.50
= $9.58 per BATCH.
Which comes down to >>>
$0.95/ BAR
And if you’re familiar with the prices of the average protein bar, that is about half the cost! Can I get a HOLLA ?!
Plus, no preservatives, minimal ingredients, and you’re in control of what you put in your bars! I know to the average Amy (I just made that up…Not sure I’ve ever said that before) buying some of these ingredients can seem kind of expensive. i.e. a 2lb tub of brown rice protein powder can be around $40. WHOA. I know… but then you get to make a crap ton of your own protein bars and not be spending $25 on a box of 12… Just sayin’.
[Tweet “Want to save money on protein bars? Make your own! #gingerbread style #recipe”]
No-Bake Gingerbread Protein Bars
![No-Bake Gingerbread Protein Bars [Fit Mitten Kitchen]](https://www.fitmittenkitchen.com/wp-content/uploads/2015/11/Gingerbread-Protein-Bars-6.jpg)
Ingredients
- 6 scoops* brown rice protein powder, I used Sunwarrior
- 3 TBS coconut flour
- 1 tsp ground ginger
- 3/4 tsp cinnamon
- 1/4 tsp nutmeg
- dash of cloves and allspice, optional
- 1/2 cup natural nut butter, I used 1/2 cashew and 1/2 almond
- 2 TBS extra virgin coconut oil
- 1.5 TBS molasses
- 1/3 cup + 1 TBS unsweetned dairy milk, I like Silk Cashew
- Chocolate Topping, optional
- 2 TBS dairy-free semi-sweet chocolate chips, I used enjoy life
- 1/2 tsp extra virgin coconut oil
Instructions
- Line a 8×8 pan with parchment paper, or use a silicone pan. You can also use a 9×5 loaf pan, the bars will just be thicker and more square.
- In a large bowl, combine protein powder, coconut flour, and spices. Stir until well mixed and set aside.
- In a medium microwave-safe bowl, add nut butter, molasses and coconut oil. Microwave for about 10-15 seconds, or until mixture can be easily stirred and oil is melted.
- Add nut 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). Depending on your protein powder, you may need more or less than 6 TBS.
- Use your hands 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 a roller like this)
- In a small microwave safe bowl, melt chocolate chips and coconut oil together, 10-30 seconds, in increments, until chocolate is completely melted.
- Spread chocolate on bars and place in freezer for 30 minutes, or refrigerator for 1 hour to set. Gently remove bars from pan and cut into 10 servings.
- Store bars in airtight container in fridge up to 2 weeks, or in freezer well wrapped for up to 3 months.
Recipe Notes:
-I do not recommend replacing protein powder whey or casein, as the bars will not set without added dry ingredients.
-You can most likely sub a vegan/plant-based protein in place of the brown rice. But I suggest adding your milk 1 TBS at a time until you get a thick slightly crumbly mixture. You may or may not need more than 6 TBS.
-I like to individually wrap bars and store in fridge and/or freezer for a quick snack or easy lunch packing.
Nutrition Information
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