Easy Vegan Protein Bars | Minimalist Baker Recipes https://minimalistbaker.com/no-bake-vegan-protein-bars-4-ingre...
NO-BAKE VEGAN PROTEIN BARS (4 INGREDIENTS!)
Insanely delicious No Bake Vegan Protein Bars with 10 g protein! Naturally
sweetened, 4 ingredients, so simple to make!
Author: Minimalist Baker
PREP TIME COOK TIME T O TA L T I M E
30 minutes 10 minutes 40 minutes
Servings: 9 (bars) 4.66 from 23 votes
Category: Bar, Snack
Cuisine: Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 5 Days
Ingredients
~1/3 cup amaranth (1 1/4 - 1 1/2 cups popped as original recipe is written)
3 Tbsp vanilla or unflavored vegan protein powder*
1 1/2 - 2 Tbsp maple syrup (or sub stevia // more or less to taste)
1 cup creamy salted peanut or almond butter (or sun butter if sensitive to nuts)
2-3 Tbsp melted dark vegan chocolate (optional)
Instructions
1. Line an 8x8-inch baking pan with parchment paper (or plastic wrap) and set aside (adjust number/size of pan if
altering batch size).
2. Pop* your amaranth by heating a large pot over medium-high heat. You'll know it's ready to start adding
amaranth when a drop of water disperses quickly and balls up.
3. Add about 2-3 Tbsp amaranth at a time and immediately cover. Shake the pot back and forth over the heat
(wearing oven mitts is helpful) to move the grain around. It should start popping within 1-3 seconds, and be done
popping at the 10-second mark. Be sure to pull them off at around 10 seconds or they'll start to burn.
4. Not every single grain will pop (that's OK!). Very quickly empty into a mixing bowl. This may take a couple tries
to dial in your heat and not burn them - it took me 4 tries! But then you'll hit your stride.
5. Continue until you have roughly 1 1/2 cups popped grain (amount as original recipe is written // adjust if
altering batch size). As you go, add your popped grain into a small mixing bowl first to ensure none are burnt.
Then transfer to a larger bowl so you don't mix any burnt grain with perfectly popped grain. Set aside.
6. Add peanut or almond butter and maple syrup to a medium mixing bowl and stir to combine. Then add protein
powder and stir.
7. Add popped amaranth a little at a time until you have a loose "dough" texture. Be careful not to add too much or
the bars can lose their tackiness and won't stick together. I found roughly 1 1/4 cups to be about right (amount as
original recipe is written // adjust if altering batch size). Stir with a wooden spoon or use hands to disperse
mixture evenly.
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Easy Vegan Protein Bars | Minimalist Baker Recipes https://minimalistbaker.com/no-bake-vegan-protein-bars-4-ingre...
8. Transfer the mixture to the baking dish and press down to form an even layer. Lay parchment paper or plastic
wrap on top and use a flat-bottom object like a liquid measuring cup to press down and pack the mixture into an
even, firmly packed layer.
9. Transfer to freezer to set for 10-15 minutes or until firm to the touch. Then lift out and slice into 9 bars (amount
as original recipe is written // adjust if altering batch size). Enjoy as is, or drizzle with a bit of melted dark
chocolate (optional).
10. These get a little soft at room temperature, so store in the refrigerator (up to 5 days) or in the freezer (up to 1
month).
Notes
*Popping method from Craftsy.com. If you can't find amaranth, you can also sub puffed brown rice cereal or most other
popped grains.
*My go-to protein powder recently has been Garden of Life Raw Protein Powder in Vanilla, which works great, here!
Other options would be Vega, Vegan Smart, or Sun Warrior.
*I highly recommend making a big batch and freezing these! They'll stay for at least 1 month, likely longer!
*Nutrition information is a rough estimate.
Nutrition Per Serving (1 of 9 bars)
Calories: 215 Fat: 15g Saturated fat: 3.3g Sodium: 140mg Carbohydrates: 12.3g Fiber: 2.4g
Sugar: 4.2g Protein: 10.7g
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