No-Bake Hemp Protein Bars
These vegan no-bake hemp protein bars are easy to make with just 5 simple, healthy ingredients.
These energy bars are made with just 5 wholesome ingredients: hemp protein, almonds, dates, nut/seed butter and cinnamon. You’ll love the spiced flavour from the generous dose of cinnamon paired with the sweet dates and creamy nut butter. They’re super yummy!
Hemp in all its forms, seeds, powder, etc., is a highly nutritious food that’s rich in protein, essential fatty acids, magnesium, iron, zinc and more! Regardless of your dietary preferences, it’s a wonderful food to include in your diet.
Enjoy these delicious bars anytime of day for an energizing snack or healthy dessert option.
Here are a few reasons you’ll love these bars:
- Dietary Needs: Vegan, gluten-free, no added sugar, can be nut-free.
- Nutrition Features: 189 calories with 6 g of fibre and 8 g of protein per serving.
- Quick n’ Easy: You’ll need just 5 ingredients and a few minutes of prep time.
- The bars have a spiced flavour from the cinnamon that’s super yummy with the almonds, dates and whatever nut butter you use.
- They store and travel well so make a great snack for road trips, hiking, lunch boxes and otherwise taking on-the-go.
Complete list of ingredients with amounts and full instructions is located in the recipe card below. This section covers ingredient and substitution considerations.
- Almonds: Use plain, raw almonds without added oil or salt. You can substitute these with pecans, walnuts or cashews.
- Dates: Any variety works as long as they’re soft, moist and not overly dry.
- Cinnamon: The recipe uses a whole tablespoon but you can cut that back a bit if you like.
- Hemp Protein: The recipe is made for plain hemp protein powder but you can use any vegan protein powder.
- Nut Butter: Any nut or seed butter such as peanut butter, almond butter or tahini work.
How to Make Them
Step 1: Add the almonds to a food processor and blend into a grainy consistency. A few large pieces left behind are ok but they should be mostly broken down.
Step 2: Add the rest of the ingredients and blend until you have a thick, sticky dough you can press between your fingers.
Quick Tip: If the dough is crumbly, which can happen if your dates were too dry, add 1-2 tbsp warm water and process again.
Step 3: Line a 7 or 8-inch square baking pan with parchement paper so it sticks out over at least 2 sides of the pan.
Firmly press the dough into the pan, taking a few minutes to really press it down, espeically around the sides and corners. I like to wet my hands to smooth the surface as the dough will be a bit sticky.
Note: At this point, you can lift the bars out and slice them right away but I like to freeze them for 30-60 minutes for a firmer bar.
Step 4: Lift the bars out of the pan and slice into your choice of serving size.
I like to cut them into 16 bars and then cut those into 32 mini-bars so I can grab a small one or a few for a bigger serving.
Enjoy your delicious, homemade energy bars!
Notes & Tips
Original Recipe: The original recipe called for 2 tbsp maple syrup but I omitted it when this recipe was updated. I don’t feel it needs it, though it can be added to improve the consistency of the dough and add a bit of extra sweetness if you like.
Dates: It’s important to use soft, moist dates. If you feel your dates are overly dry, I’d suggest soaking them in hot water for 15 minutes (pitted), then draining well before using in the recipe. You can also use them as is and add 1-2 tbsp warm water after blending up the dough, if needed.
Medjool dates work well for recipes like this but I usually use sayer dates as they’re more afforable and have a sweet, caramel flavour and soft texture. Deglect noor dates also work.
Nut-Free Option: To make this recipe nut-free, use sunflower seeds instead of almond and tahini or sunflower seed butter instead for your nut/seed butter.
- Fridge: Store in a sealed container for up to 2 weeks.
- Freezer (Recommended): Store in a sealed container for up to 3 months. They can be enjoyed straight from the freezer so I’d suggest storing them there.
- Room Temperature: If you’re taking them to-go, the bars are ok at room temperature for a day or two but will get soft if it’s warm. Keep them cool for best results.
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- First place the nuts in a processor and mix until broken down into a grainy consistency. It’s okay if there are still some large pieces but they should be mostly broken down.
- Add the rest of the ingredients and blend into a thick, sticky dough you can squeeze together between your fingers. If the dough seems too crumbly, add 1-2 tbsp warm water and process again.
- Line a 7 or 8 inch square baking pan with parchment paper so the it sticks out over at least 2 sides of the pan.
- Transfer the dough to the pan and firmly press into an even layer. Take a few minutes to really work it into the pan, especially in the corners. If the dough is sticky, it can help to wet your hands.
- You can lift the bars out of the pan right away and slice into bars or transfer to the freezer (recommended) for 30-60 minutes before slicing for a firmer bar.
- Lift the bars out of the pan and slice into 16 bars.
Nuts: Use any mixture of nuts from walnuts, pecans, cashews and almonds. For nut-free bars, nuts can be substituted with sunflower seed bars (use tahini or sunflower seed butter for the nut/seed butter).
Store in the fridge in an air-tight container for up to 1 week or the freezer for up to 3 months.
*Maple Syrup: The original recipe called for 2 tbsp maple syrup but I omitted it when this recipe was updated. I don’t feel it needs it, though it can be added to improve the consistency of the dough (instead of water) and add a bit of extra sweetness if you like.
- Serving Size: 1
- Calories: 189
- Sugar: 15 g
- Sodium: 1 mg
- Fat: 10 g
- Carbohydrates: 22 g
- Fiber: 6 g
- Protein: 8 g
Keywords: hemp protein bars, hemp energy bars
Originally published October 9, 2013.