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Quick And Easy No-Bake Protein Bars

This bar without roasting is put together in a matter of minutes and makes the perfect snack to be stored in the freezer for quick energy.

 Don't hesitate to use sunflower seed butter to make these nuts free. I use unsweetened/flavorless protein powder, so if you use sweet protein powder, you might need to reduce liquid sweetener (and make up for the lack of liquid by adding some non-milk milk). Play with it if necessary and aim for the texture of the cake mixture. You can also roll the dough into balls and add chocolate chips if you don't want to make them into bars.

Granola has to be one of my favorite things to make. I have had a soft spot for them since running the bakery. I look back to that time with (mostly) warm and fuzzy memories. Maybe making + sending 500 bars a week by hand isn't ideal, but it's the experience that I enjoy the most - the process of growing a business and making others enjoy something I made from the start. I still looked back at the photos and laughed, seeing tables as high as 9 feet buried in packed bars while I stuck to the front and back labels as fast as possible. My mother-in-law used to help collect all the boxes for me. Some days I walked into the living room to see about 200 boxes of various sizes arranged and stacked in the tower with all the shipping envelopes stuck at the top. And then Eric will often help me at night when he comes home from work. A village is needed. We will make an assembly line that packs all the boxes with bars, receipts, labels, handwritten acknowledgments, business cards, everything before sealing it and pasting the shipping label. Arranged chaos, to say the least. Heavy in the chaos section. Ever since I closed the bakery, I've thought about it that I want to open it again someday, if the stars are aligned. We have to see.

This recipe also requires vegetable protein powder. Sunwarrior powder that I use. I specifically bought the version of Sunwarrior that I didn't like because I concluded that stevia is giving me a headache (someone else?) And I'm really not crazy about stevia. If you use sweet protein powder, you may need to reduce the liquid sweetener in this recipe and make up for the loss of liquid with a little non-milk milk. Just play around with it - as long as your dough isn't super dry and brittle you should be fine! We aim for the consistency of cake dough here.

After mixing the dough together, just press it into the pan (I like using a cookie roller to smooth it - you can find it in Dollarstore!) And put it in the freezer when you melt the chocolate.

{This is any freezer that features fillo shells, chickpeas, butternut pumpkin, hemp liver, blueberries, pita bread, kale tear (for smoothies), Amy California burgers, and corn!}

Finally, cut into bars, drizzle over chocolate, and freeze until ready. I like to store them in the fridge - they are the perfect pick me up when my energy is low and I need something fast.


  • 1.5 cups of gluten-free oat rolls, mixed into the flour
  • 1/2 cup unsweetened/tasteless vegan protein powder (I use Sunwarrior Warrior Blend Natural)
  • 1/2 cup of fresh cereal rice
  • 1 / 4-1 / 2 teaspoon of fine grain sea salt, to taste
  • 1/2 cup natural peanut butter, sunflower seed butter or almond butter,
  • 1/2 cup pure maple syrup (or optional liquid sweetener)
  • 1 teaspoon of pure vanilla extract
  • 3 tablespoons of mini black chocolate chips (I use Enjoy Life)
  • 1/2 tablespoon of coconut oil


  1. Cover an 8-inch square pan with a piece of parchment paper. Mix oat flour, protein powder, crispy, and salt together in a large bowl.
  2. Add peanut butter/seeds, maple syrup, and vanilla. Mix well to join. If the mixture is rather dry, add a little non-milk milk and stir again.
  3. Press into the pan and roll with a cake roll until smooth. Put it in the freezer.
  4. Melt chocolate flakes and coconut oil in a small saucepan over low heat. After half the chips have melted, remove and stir until blended.
  5. After freezing the bars for about 5-10 minutes, remove them from the fridge and slice them into bars. Drizzle with melted chocolate and freeze until ready. Store in the freezer for a week or more in an airtight freezer bag or container.
This recipe is inspired by ohsheglows

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