Creamy No-Bake Peanut Butter Vegan Protein Bars

Some afternoons you just need something that hits that sweet spot between a treat and real fuel. These creamy no-bake peanut butter vegan protein bars do exactly that. They’re soft and chewy from the oats and nut butter, lightly crisp from puffed rice, and finished with a thin veil of dark chocolate that snaps gently when you bite in.

You can smell the warm peanut butter and vanilla as you stir the mixture together, and the bowl looks like cookie dough you can’t wait to sneak a spoonful of. Once chilled, each bar slices cleanly into tidy, golden rectangles dotted with chocolate chips — perfect for stacking into a container for the week.

This recipe is inspired by classic vegan protein bars but reimagined with dates instead of banana for a caramel-like sweetness, plus chia and flax for extra fiber and healthy fats. They’re easy to prep, kind on ingredients, and ideal as a grab-and-go breakfast bite, a pre- or post-workout snack, or a lunchbox boost.

Instructions

1. Prepare the pan
   Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving a little overhang on two sides to make lifting the bars out easier later.
2. Soften the dates
   Place the pitted Medjool dates in a small bowl and cover with hot water for about 5 minutes. Drain well and pat dry with a paper towel so you don’t add extra moisture.
3. Blend the wet mixture
   Add the drained dates, peanut butter, maple syrup, vanilla, and 2 tablespoons of the plant-based milk to a food processor. Blend until mostly smooth and thick, pausing to scrape down the sides as needed. The mixture should look like a thick, glossy peanut butter caramel.
4. Combine dry ingredients
   In a large mixing bowl, stir together the vegan protein powder, ground flaxseed, chia seeds, rolled oats, puffed rice, chocolate chips, and sea salt. Make sure everything is evenly distributed so each bar has a bit of crunch and chocolate.
5. Bring the dough together
   Scrape the peanut butter-date mixture into the bowl with the dry ingredients. Use a sturdy spatula or clean hands to mix. Press and fold until the mixture starts to clump and hold together. If it feels too dry or crumbly, add more plant-based milk 1 teaspoon at a time, mixing after each addition, until the mixture presses together like a soft cookie dough.
6. Press into the pan
   Transfer the mixture into the prepared pan. Use your hands or the back of a flat measuring cup to press it down firmly and evenly into all corners. You want a tightly packed, level surface so the bars hold together well once sliced.
7. Make the chocolate topping
   Place the dark chocolate chips and coconut oil in a heat-safe bowl. Melt gently in the microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Alternatively, use a double boiler on the stove over low heat.
8. Glaze the bars
   Pour the melted chocolate over the packed bar mixture. Tilt the pan or use an offset spatula or spoon to spread the chocolate into a thin, even layer. If desired, finish with a pinch of flaky sea salt over the top for a sweet-salty contrast.
9. Chill until firm
   Place the pan in the refrigerator for 45–60 minutes, or in the freezer for about 25–30 minutes, until the bars and chocolate are firm to the touch.
10. Slice and serve
    Lift the block of bars out of the pan using the parchment overhang. Place on a cutting board and use a sharp knife to cut into 12 bars. Wipe the knife between cuts for clean edges and neat chocolate lines.
11. Store
    Transfer bars to an airtight container with parchment paper between layers. Keep refrigerated for up to 1 week, or freeze for up to 3 months for long-term snack prep.

Nutrition Facts (Per Bar)

These are estimates and will vary based on specific brands used.

• Serving Size: 1 bar (1/12 of recipe)
• Calories: ~230 kcal
• Protein: ~11 g
• Carbohydrates: ~24 g
• Total Fat: ~10 g
• Fiber: ~3 g
• Sugar: ~10 g
• Sodium: ~120 mg

FAQs

1. Can I make these peanut butter vegan protein bars ahead of time?
Yes! These bars are perfect for meal prep. Make a batch, slice, and store them in an airtight container in the fridge for up to 7 days, or freeze for up to 3 months. They hold their texture well and taste even better the next day as the flavors meld.

2. How should I store leftover protein bars?
Store the bars in a lidded container with parchment between layers to prevent sticking. Keep them in the refrigerator for daily snacking or in the freezer if you want them to last longer. To eat from frozen, let a bar sit at room temperature for 10–15 minutes to soften slightly.

3. Can I make these bars gluten-free?
Absolutely. Just be sure to use certified gluten-free oats and check that your protein powder and puffed rice cereal are labeled gluten-free. The recipe is already naturally dairy-free and egg-free.

4. How can I make this recipe fully nut-free?
Replace the peanut butter with sunflower seed butter or tahini, and confirm your chocolate chips, protein powder, and puffed rice are all nut-free. The bars will still be creamy and high in protein, just with a slightly different flavor profile.

5. Why are my bars crumbly and not holding together?
If the mixture seems dry or crumbly, it usually needs a bit more moisture. Add plant-based milk a teaspoon at a time, mixing thoroughly until the mixture presses together like soft cookie dough. Also make sure you press the mixture very firmly into the pan before chilling.