High-protein no-cooking vegan protein bars

Name: High-protein no-cooking vegan protein bars
Cuisine: American
Ingredients: 60g of soy protein powder (MyProtein); 120 g of oats (or rolled oats); 20 g of sultanas; 4 tbs of yeast extract; 2 tbs chocolate powder (vegan); 2 tbs of pumpkin seeds; 55 g of peanut butter; 250 mL soy milk (other plant based milks work, but protein-content is lower); 50g of dark chocolate chips (vegan); 1tbs of chia seeds; 1 tbs Sunflower seeds

5 steps

As a vegan, I am getting tired of always finding protein bar recipes that are created with high carbs and fiber and low protein content, as if vegans need more fibers in our diet! I developed this recipe for a filling protein boost before I exercise. If you are counting calories, I recommend weighing ingredients, especially the peanut butter and the chocolate chips, as being overly generous completely changes the calories and protein/fat ratio of the recipe. You absolutely cannot taste the nutritional yeast in the final bar, in case that is putting you off (I promise!). Feel free to save your own recipe and change ingredient ratios for your target calory/protein values.

Updated at: Thu, 17 Aug 2023 10:03:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories221.3 kcal (11%)

Total Fat9.5 g (14%)

Carbs19.6 g (8%)

Sugars5.4 g (6%)

Protein15 g (30%)

Sodium387.2 mg (19%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

60gsoy protein powder

120goats

or rolled oats

20gsultanas

4 Tbsyeast extract

2 Tbschocolate powder

vegan

2 Tbspumpkin seeds

55gpeanut butter

250 mLsoy milk

other plant based milks work, but protein-content is lower

50gdark chocolate chips

vegan

1 Tbschia seeds

1 Tbssunflower seeds

Instructions

Step 1

Mix the protein powder, the chocolate powder, the yeast extract, the rolled oats and the pumpkin seeds. Add the peanut butter and the soy milk and mix thoroughly (make sure there is no ball of peanut butter unmixed).

Step 2

Mix in the sultanas with the batter.

Step 3

Lay into a mould as flat as possible. I used a typical brownie mould. You can line it with baking paper for easier removal, it will help with cutting. Decorate the top with the chia seeds, the sunflower seeds and the chocolate chips. Press the decorations onto the batter and make the whole thing as compact as possible.

Step 4

Refrigerate for a few hours before cutting it, allowing the oats and the chia seeds to absorb some of the moist and solidify the mix. The longer you leave them, the easier it will be to cut, overnight is best. (*) Cooking them is not necessary and would reduce the nutritional value of the yeast extract, so I do not recommend it.

Step 5

The bars will keep on the fridge for more than a week. I like to cut them and wrap them with baking paper so that I can carry them with me as an afternoon or workout snack. Enjoy!