Homemade Vegan Protein Bars

Homemade vegan paleo protein bars that are so good, nobody will suspect they are healthy. These bars are the perfect breakfast on the go, an in-between class boost, or anytime snack.

Homemade Vegan Paleo Protein Bars stacked on top of each other and tied by red and white baker's string

I have to tell you, these delicious protein bars were the result of a horrible muffin blooper. (Just read on to see how hard this recipe was for me to figure out.)

A good friend of mine found out she was allergic to gluten, eggs, and dairy. That is a lot to be allergic to!! This would be tough news for any person to handle. Since they were coming over for dinner this weekend, I really wanted to figure something out to help her realize baking without these ingredients wasn’t so bad. (And if these didn’t work, she could have tried my egg free gluten free raw strawberry tarts!)

Learning how to bake gluten free, dairy free and vegan is the ultimate science experiment!

Food chemistry, and how each component works together can be really hard. I was intrigued by this combination and wanted to create something delicious and easy for her to enjoy.

Little did I realize how good the end result would turn out. My kids devoured these bars…even without the whipped cream.

These vegan seed filled protein bars are that good. The kids had no idea they were “healthy.”

Homemade Vegan Paleo Protein Bars with whipped cream and raspberries and blueberries on top

Of course they topped it with whipped cream and fresh berries!

The first attempt to make this recipe, I actually was trying to make muffins.

sunken muffin blooper

Pretty sad, huh? These muffins looked like they had a big sink hole in the middle of each one.

Time for some A/B testing to try to find out what was going so wrong! The next step was to try to see if the lack of egg was the reason this recipe failed.

Mix the dry ingredients and wet ingredients (except egg) separately. Split the batter in half into two bowls. To one, I added a chia seed egg, the other got a real egg.

A-B Test of muffins baking in a pan

Check out how much the muffins with egg in the batter rose vs the ones on the left with the chia egg substitute.

She tried the vegan muffins when she came over. They were doughy and heavy, and honestly, I was so embarrassed to even serve these to her. I was really surprised when my friend liked the flavor. My friend gave me great advice…she told me to make the recipe as bars. That never even occurred to me. (Sometimes I need someone removed to help me think differently about a recipe.)

Good news is in bar form, these are a huge hit!!

Homemade Vegan Paleo Protein Baron a plate with strawberries and blueberries on top. Bars on a cooling rack are in the background

Want to see all of the cookie and bar recipes on my site? Go here.

Here is a photo of the seed mix I get at Trader Joe’s.

Trader J's Seed Blend

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Things You Need To Make This Recipe:

  1. Coconut flour…this helps hold these bars together.
  2. Chia seeds. These protein packed seeds make a great egg substitute.
Homemade Vegan Protein Bars
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

Easy high protein vegan snack bars

Course: Breakfast, Snack
Cuisine: American
Servings: 12 bars
Calories: 258 kcal
Author: Sandi Gaertner
  • 1 cup almond flour
  • 2 chia eggs 1 whole TBSP chia seeds to 3 tablespoons water per egg
  • 1/4 cup flaxseed meal
  • 1/2 cup arrowroot starch
  • 1 cup coconut sugar
  • 2 teaspoons baking powder + dash salt
  • 1/3 cup coconut oil melted
  • 3/4 cup applesauce
  • 1/2 cup almond milk
  • 1/2 cup Trader Joe's seed mixture see photo
  • 1/2 cup raisins
  • 2 tablespoons coconut flour
  • *optional - chopped nuts. I used pecans
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add all dry ingredients and whisk to blend.
  3. In a small bowl, add all wet ingredients and mix well.
  4. Pour the wet ingredients into the dry ingredients and mix well.
  5. Add nuts and raisins and mix.
  6. Pour into a greased 8x8 baking pan.
  7. Spread out and bake.
  8. Bake for 25 minutes, or until done.
Nutrition facts per serving (1g)
258kcal | Fat: 15g | Saturated fat: 6g | Polyunsaturated fat: 1g | Monounsaturated fat: 3g | Sodium: 46mg | Potassium: 199mg | Carbohydrates: 28g | Fiber: 4g | Sugar: 10g | Protein: 4g | Vitamin A: 0.1% | Vitamin C: 0.7% | Calcium: 9% | Iron: 7.1%

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  1. So in love with these bars! They look delicious!!

  2. These look SO good! Thanks for the vegan recipes, always need some recipes in my back pocket for my vegan friends.

  3. I love this story! My most popular recipe is actually a blondie failure. I just turned them into cookies and they were so much better. πŸ˜€ And these bars look delicious!

  4. Kudos to you for coming up with a delicious treat that your friend could enjoy! πŸ™‚ You definitely rose to the challenge They look fabulous. πŸ™‚

  5. Way to turn it around, what a happy mistake! I think they sound wonderful in bar form, and I need to get my hands on that seeds blend – yum!

  6. I am so in love with these! They look amazing!

  7. Sandi, I love the muffin pictures. It really shows a different perspective of food blogger reality. I also, just love trader joes, great find!

  8. These sound delicious and I must say i really love your presentation. Just lovely!

  9. That looks like a major slice of heaven! Love that berries!

  10. I LOVE a treat you can really feel good about….especially when it looks as delicious as these do!

  11. These are perfect! P.S. Love the new photo. You’re gorgeous!

  12. I tried to make vegan muffins once- I think it took 5 tries before I finally got the result I was after! I love your friend’s suggestion though. What a great way to make lemonade out of lemons… I just love the hearty, seedy texture and those pops of sweet from the raisins!

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