Almond Coconut Protein Bars
These vegan and gluten-free, 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!
- almonds – use plain, raw almonds with no added oil or salt
- dates – any variety works as long as they’re soft and moist
- hemp seeds – sometimes called hemp hearts
- coconut – use unsweetened fine or medium shredded coconut
- protein – use chocolate or vanilla pea protein or a pea protein blend (such as Vega, NuZest, Aloha, Bob’s Red Mill etc.)
- coconut oil – any variety works but I like organic, unrefined
Step by Step Instructions
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.
Step 2. Add the dates, coconut and hemp seeds and process into a crumbly mixture.
Step 3. Add everything else and process into a thick dough.
Quick Note: If your food processor can’t handle this much volume, transfer everything to a mixing bowl and use your hands to mix everything up.
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!
Recipe Tips and Notes
- Storage: Store in a sealed container in the fridge for up to 1 week or freezer for up to 3 months.
- Nuts: Almonds can be substituted with walnuts or pecans.
- Dates: Must use soft, moist dates. If your dates are very dry, soak them in hot water for 15 minutes then drain well before using in the recipe.
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- 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
- 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.
- Add the dates, coconut and hemp seeds and mix until it forms a crumbly mixture.
- Add the rest of the ingredients and process into a thick dough (see notes).
- 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.
- Place in the fridge for at least 1 hour then lift out of the pan and cut into 12 bars.
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.
- Serving Size: 1 bar
- Calories: 316
- Sugar: 17 g
- Fat: 22 g
- Carbohydrates: 24 g
- Fiber: 5 g
- Protein: 11 g
Keywords: coconut protein bars, no-bake protein bars
Update Note: New photos and text added on August 5, 2020.