No-Bake Gingerbread Protein Bars [Fit Mitten Kitchen]
How to Make...

No-Bake Gingerbread Protein Bars [vegan, gluten-free]

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


  • 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


  1. 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.
  2. In a large bowl, combine protein powder, coconut flour, and spices. Stir until well mixed and set aside.
  3. 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.
  4. 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.
  5. Use your hands to make sure everything is well mixed at the end.
  6. Press mixture into prepared pan with slightly wet hands. Flatten as much as you can. (I used a roller like this)
  7. In a small microwave safe bowl, melt chocolate chips and coconut oil together, 10-30 seconds, in increments, until chocolate is completely melted.
  8. 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.
  9. Store bars in airtight container in fridge up to 2 weeks, or in freezer well wrapped for up to 3 months.

Recipes Notes:

*6 scoops when measured per cup comes out to be about 1 cup + 2 TBS. My scoop is measured for 21g.
-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:

  • Serving Size: 1 bar
  • Calories: 172
  • Sugar: 5
  • Sodium: 17
  • Fat: 10
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 10
  • Fiber: 3
  • Protein: 11
  • Cholesterol: 0mg