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Nut Free Protein Bars

These Nut Free Protein Bars are a delicious and wholesome treat, perfect for snacking. They're nut-free, customizable, and made with all-natural ingredients.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: Gluten-Free, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup unsweetened shredded coconut Look for high-quality, organic coconut for added flavor and texture. You can substitute with finely chopped oats if you prefer.
  • 1/2 cup raw sunflower seeds A great source of healthy fats. Feel free to swap these for pumpkin seeds or hemp seeds.
  • 2/3 cup pea protein powder Check for an unflavored option, or explore flavored versions if you’re feeling adventurous.
  • 6 pieces Medjool dates, pitted Make sure they are soft and fresh; they will sweeten the bars naturally.
  • 2 tsp vanilla extract A must for flavor depth. Go for pure vanilla whenever possible!
  • 1/4 tsp salt Helps to balance the sweetness.
  • 1/2 cup water Adjust as needed to achieve the right texture.
  • 1/3 cup dark chocolate chips You can use vegan chocolate chips to keep it dairy-free as well.
  • 2 Tbsp sunbutter (sunflower seed butter) Adds creaminess and nutty flavor without the nuts!

Method
 

Preparation
  1. Line an 8" x 8" baking dish with parchment paper, leaving some overhang for easy removal later, and set aside.
  2. Soak the Medjool dates in a bowl of hot water for about 5 minutes to soften them. This makes blending a breeze!
  3. Drain the water from the dates. In a food processor, combine the softened dates, shredded coconut, sunflower seeds, and pea protein powder. Pulse until the mixture resembles a chunky dough.
  4. Gradually add the water and vanilla extract to the processor. Blend until the dough starts to clump together. Be careful not to overblend; you want a texture that holds but still has some chunk!
  5. Firmly press the mixture into the lined baking dish, smoothing it out evenly with the back of a spatula or your hands.
  6. In a small microwave-safe bowl, melt the dark chocolate chips. Microwave in 20-30 second intervals, stirring in between, until fully melted and smooth.
  7. Stir in the sunbutter with the melted chocolate until everything is well combined.
  8. Evenly spread the chocolate-sunbutter mixture over the pressed base, using a spatula to ensure it’s smooth.
  9. Place the baking dish in the fridge for at least one hour to let the bars set.
  10. Once set, lift the bars out of the dish using the parchment overhang. Cut into 12 bars and enjoy! Store leftovers in an airtight container in the fridge for up to 2 weeks.

Notes

If you find the mixture too dry, add an extra tablespoon of water. Conversely, if it’s too wet, just add a smidge more shredded coconut or protein powder. Keep your protein bars in an airtight container in the fridge, where they’ll last for up to two weeks. If you want to freeze them, wrap them individually for easy grab-and-go snacks later. Avoid over-soaking the dates, which can make the mixture too wet. Blending too long can also cause the mixture to become too smooth—aim for a chunky texture.