Homemade vegan 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. They are naturally gluten free AND dairy free and you can make a double batch and freeze the extras!
My kids love these high protein vegan bars for a quick breakfast or a lunchbox snack.
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.””
The first attempt to make this recipe, I actually was trying to make muffins.
A/B Gluten Free Muffin Testing
Pretty sad, huh? These muffins looked like they had a big sinkhole 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.
Egg free vs with egg:
Check out how much the muffins with egg in the batter rose vs the ones on the left with the chia egg substitute.
My friend 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!! These yummy soy free protein bars are also egg free dairy free, gluten free, paleo, and gluten free!
More Delicious Paleo Recipes to Try:
Here is a photo of the seed mix I get at Trader Joe’s.
Are protein bars gluten free?
Not all protein bars are gluten free, nor are all protein bars guaranteed to be healthy. This is why I like to make my own like with this recipe so that I can control all of the ingredients.
Is it cheaper to make your own protein bars?
It is so much cheaper to make your own protein bars!! Bars in the store cost $2-4 each and this protein bar recipe probably costs 50 cents a bar!
Are protein bars gluten free?
No, if you choose to buy protein bars, you MUST read the ingredient labels. Many have gluten, barley syrup, etc.
Things You Need To Make This Vegan Protein Bar Recipe:
- Coconut flour…this helps hold these bars together.
- Chia seeds. These protein-packed seeds make a great egg substitute.
- 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
- Preheat the oven to 350 degrees.
- In a large bowl, add all dry ingredients and whisk to blend.
- In a small bowl, add all wet ingredients and mix well.
- Pour the wet ingredients into the dry ingredients and mix well.
- Add nuts and raisins and mix.
- Pour into a greased 8x8 baking pan.
- Spread out and bake.
- Bake for 25 minutes, or until done.
Nutrition Information:Yield: 12 Serving Size: g
Amount Per Serving:Calories: 265 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 31mg Sodium: 117mg Carbohydrates: 30g Fiber: 4g Sugar: 23g Protein: 5g
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These gluten free raspberry cream cheese crumble bars are delish!