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Vegan Protein Bars

Chocolate Almond Protein Bars You'll Mistake For Dessert

If you're trying to give up dairy for health reasons, but you're worried you'll lose a significant amount of protein in your diet, these dairy-free energy bars offer over 10 grams of protein. They're totally vegan and made with just five ingredients (plus salt and cinnamon for flavor), and you can whip them up in less than 20 minutes.

These satisfyingly chewy bars are the perfect snack before or after a workout, but they taste so sweet and cookie-like, your taste buds will easily call them dessert. I'm surprised there were any left to photograph — it's amazing how crazy-good these are! If you're not a fan of chocolate, just leave out the drizzle, and you'll save 19 calories per bar.

Vegan Chocolate Almond Protein Bars

Vegan Chocolate Almond Protein Bars

Vegan Protein Bars


  1. 1 cup raw almonds
  2. 1/4 teaspoon sea salt
  3. 1 teaspoon cinnamon
  4. 1 1/2 cups rolled oats
  5. 5 ounces plant-based vanilla protein powder (I like Garden of Life Raw or Vega Performance Protein)
  6. 1/3 cup maple syrup
  7. 1/4 cup dairy-free chocolate chips (optional)


  1. Prepare an eight-by-eight-inch square pan by lining it with parchment paper or cooking spray.
  2. Measure out 1/4 cup of the almonds, chop, and set aside for the topping.
  3. In a food processor, pour in the remaining 3/4 cup of almonds and the salt. Process until you have almond butter, or several minutes.
  4. Add the oats, protein powder, cinnamon, and maple syrup, and process until smooth.
  5. Press the mixture into the pan using the back of a spoon. Top with the chopped almonds, pressing those into the bars.
  6. Place the chocolate chips in a small glass bowl, and microwave until melted. Drizzle the chocolate over the bars, and allow to set in the fridge for 20 minutes before cutting.
  7. Store the uneaten bars in an airtight container in the fridge.


Calories per serving
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summergirl007 summergirl007 2 years

I have almond butter from store. How much would I use?

Crystal15329515 Crystal15329515 2 years
I did let the almonds come to almond butter in the food processor. Took forever and was a bit of a pain. However, I still felt the mixture was too crumbly. My fix? A couple tablespoons of coconut oil. Changes the nutritional value a bit, but it was definitely the perfect addition!
Izzy15310970 Izzy15310970 2 years
In regards to the comments below, to make almond butter it can take a long time. Like fifteen minutes. I make my own almond butter frequently and I always stop to scrape the sides and give it a break to cool down the mixer about halfway through. The texture of the almonds should be spreadable and sticky, like almond or peanut butter. This recipe won't work without a little patience, but when you wait these sure are yummy!
Sdispenz Sdispenz 2 years
I had the same issue as Erin15307012... Looked beautiful in the pan, but way to dry and crumbly.
Erin15307012 Erin15307012 2 years
Feeling extremely disappointed right now- just made these and the "bar" part was really dry and crumbly, like sand. I went ahead and pressed them into the pan, but after an hour in the fridge, they do not scoop out in one piece at all, just crumble apart. I measured everything carefully, so I don't know what was wrong, but definitely needed more "wet" ingredients.
MariMarjoneva MariMarjoneva 2 years
Is it possible to substitute almonds?
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