These vegan no-bake almond coconut protein bars with hemp seeds are easy to make in a food processor and make a great snack or healthy dessert!

A stack of 4 energy bars with a few almonds scattered around them.

Highlights

  • Vegan and gluten-free recipe.
  • No baking required.
  • Easy to make with 6 simple ingredients.
  • 11g protein per bar.
  • Customize with different add-ins, use different nuts, etc.
  • Good alternative to store-bought bars.

Ingredients

  • Almonds: Use plain, raw almonds with no added oil or salt. You can substituted pecans, walnuts or a mix of nuts.
  • Dates: Any variety works as long as they’re soft and moist. If your dates are overly dry or you’re not sure, soak them for 10-15 minutes in hot water then drain well before use.
  • Hemp Seeds: Sometimes labelled as hemp hearts. Readily available in well-stocked grocery stores, health food stores or online.
  • Coconut: Use unsweetened fine or medium shredded coconut (desiccated coconut).
  • Protein: Use any plant-based vanilla protein. I haven’t tested these with whey protein.
  • Coconut Oil: These add a creamy texture, moisture to offset the dry protein powder, and help bind the bars together.

This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.

Adjustments

  • For a lower-fat and calorie bar, you can omit either the hemp seeds or the coconut. I would suggest omitting the coconut so you still get the protein from the hemp seeds.
  • You can add up to 1/2 cup other add-ins like cacao nibs, chocolate chips, dried cranberries.

Step-by-Step Instructions

Blended almonds in a food processor.

Step 1. Add the almonds to a food processor and blend to break down. They should resemble a grainy flour but a some large chunks are totally fine.

A crumbly, doughy mixture in a food processor.

Step 2. Add the dates, coconut and hemp seeds and process into a crumbly mixture.

Thick, crumbly raw dough in a food processor.

Step 3. Add everything else and process into a thick dough. If your food processor can’t handle this much volume, transfer everything to a mixing bowl and use your hands to mix everything up.

A parchment paper-lined metal baking pan of bars.

Step 4. Line a 7-8 inch square baking pan with parchment paper then firmly press the dough into the pan. Use your hands to get it as flat and even as you can.

Place the bars in the freezer for an hour, then lift out of the pan, slice into bars and enjoy! These bars are best stored in the fridge or freezer in an airtight container and can be enjoyed straight from the freezer as they don’t freeze solid.

Sliced energy bars sitting on parchment paper.

Recipe FAQs

Can I use chia seeds or ground flax instead of hemp seeds?

Chia seeds don’t work as well in this recipe hemp seeds though you could be able to replace half of the hemp seeds with chia seeds. You could add 2-3 tbsp ground flax to the recipe but I wouldn’t recommend it as a swap for hemp seeds.

How long do these bars keep?

You can store these bars in an airtight container in the fridge for up to 2 weeks or freezer for up to 3 months.

Can I make these in a blender?

Yes and no. This is quite a hefty recipe that may be too much for your blender or even food processor to manage.

If you only have a high-speed blender like a Vitamix or a smaller food processor, process the almonds then add the dates, coconut and hemp seeds and pulse to combine. Transfer the mixture to a large bowl and add the protein powder, coconut oil and water and use your hands to work the mixture into a uniform dough.

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A stack of 4 energy bars with a few almonds scattered around them.

Almond Coconut Protein Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 60 mins
  • Total Time: 10 mins
  • Yield: 12 bars
  • Category: Snack
  • Method: Food Processor
  • Cuisine: American
  • Diet: Vegan
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Description

These almond coconut energy bars are packed with flavour and nutrition for a healthy snack option that tastes like dessert!


Ingredients

  • 1 cup raw almonds (150 g)
  • 1 cup very tightly packed, soft pitted dates (270 g)
  • 1 cup hemp seeds (150 g)
  • 1 unsweetened shredded coconut (100 g)
  • 3/4 cup vanilla pea protein (75 g)
  • 1/3 cup melted coconut oil (70 g)
  • 1/4 cup water
  • 2 tsp cinnamon, optional
  • 1/2 tsp sea salt, optional

Instructions

  1. Place the almonds in a food processor or high-powered blender and mix until broken down into a grainy flour. It’s ok if there are some large chunks.
  2. Add the dates, coconut and hemp seeds and mix until it forms a crumbly mixture.
  3. Add the rest of the ingredients and process into a thick dough (see notes).
  4. Line a 7-8 inch square baking pan with parchment paper then firmly press the dough into the pan using your hands. Spend some time thoroughly pressing it in to the pan to ensure a bar that holds together well.
  5. Place in the fridge or freezer for at least 1 hour then lift out of the pan and cut into 12 bars.

Notes

Food Processing: Step 3 may be too much volume for your food processor to handle. Mine was fine blending on low and stopping to mix a few times but the mixture did take up the whole container. If you think it’s too much for your food processor, transfer to a mixing bowl and use your hands to combine into a thick dough you can press between your fingers.

Storage: Store in a sealed container in the fridge for up to 1 week or freezer for up to 3 months.

Dates: Must use soft, moist dates such as medjool, sayer or deglect noor. If your dates are very dry, soak them in hot water for 15 minutes then drain well before using in the recipe.

For a lower-fat and calorie bar, omit the shredded coconut or hemp seeds. Suggest omitting the coconut so you still get the protein from the hemp seeds.


Nutrition

  • Serving Size: 1 bar
  • Calories: 316
  • Sugar: 17 g
  • Fat: 22 g
  • Carbohydrates: 24 g
  • Fiber: 5 g
  • Protein: 11 g