Quick, delicious, NO BAKE plant-based gluten free vegan protein bar recipe! A healthy and fast pre or post workout snack and cheaper than store bought options like Cliff Bars or Larabar cashew bar!

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Cashew Chocolate Protein Bars – Vegan & Gluten Free

 

After months of being in forced lock-downs and having life’s activities put on what feels like a seemingly endless pause, our household is starting to pick up again. The boys have started some after school activities again, my daughter’s little part time retail job has increased her hours due to the holidays, hubby has been asked to coach and plan for an up coming spring season elite youth football team and of course… it’s getting pretty damn close to the holidays and there is always SO much to do. All that to say, it’s becoming essential that we always have some kind of easy to grab, but also filling and protein dense snack in the fridge, ready whenever needed.  Enter the vegan protein bars!

Vegan protein bars and balls are without a doubt my saving grace in busier times. Although I am guilty of occasionally purchasing store-bought versions like Cliff Bars or Larabars, homemade options always taste so much better and of course they are far less expensive and create less waste.

I recently ordered a few giant bags of organic nuts from Amazon, and have been itching to create something like these vegan protein bars with them. Although I often try and create school-friendly snacks, with two out of three of the kiddos opting for remote home learning, I don’t have to be as concerned with nut-free snacking options.

Let’s take a closer look at our version of the Larabar recipe and these tasty Cashew Chocolate Gluten free Vegan Protein Bars!

 

Cashew Chocolate Vegan Protein Bars – Ingredients List

 

Raw Cashews –  Great for vegan protein bars, cashews are low in sugar and high in fibre.  Raw cashews are also full of heart-healthy fats, and plant-based proteins. Raw Cashews are also a fabulous source of copper, magnesium, and manganese. These nutrients are an important factor for the production of energy, brain functions, creating strong immunity systems and assisting with overall bone health. My fav bulk brand is most definitely Yupik, which can be found here!

Raw Almonds – Raw almonds contain plenty of healthy fats, fibre, protein, magnesium and vitamin E. Raw almond offer many health benefits including, lowering blood sugar levels, reducing blood pressure and lowering cholesterol levels. They can also help reduce hunger ( must for vegan protein bars), making them idea for a snacking on the go! I also opt for Yupik in this recipe. Get them here!

Coconut – Unsweetened shredded coconut is used here to provide an extra bit of texture and additional flavour. Coconut is also rich in copper and iron, which helps form red blood cells. Coconut also contains selenium – an important antioxidant that protects your cells. I also prefer organic coconut when possible. Here is my current fav. This little ingredient really rounds out this larabar recipe.

Dates – Medjool dates are such a great way to sweeten up recipes, while also adding healthy vitamins and minerals. Sweet snacks made with sugar are loaded with “empty calories,” but Medjool dates’ high fibre content will help you to feel fuller for longer and provide you with positive fuel (essential in a vegan protein bar). Not all dates are created or packaged equally. So be sure to look for organic when possible, pitted and look for brands that have a slightly “squishier” texture.

Chocolate Chips – In this Cashew Chocolate Larabar recipe, the ideal chocolate chip is a one of the miniature variety! If you are following a vegan or plant-based diet, just be sure to check out the ingredients, as many chocolate chips contain cow’s milk. So whenever possible, opt for organic and certified fair-trade brands. We are big fans of this brand!

How to Make Larabar Recipe

 

Step 1 – Line a 9X9 baking dish with parchment paper. This will help with removing the bars after the refrigeration process.

Step 2 – In a food processor, add tightly packed dates and 2 tbsp of water. Process on low/medium, scraping down sides when required, until a thick paste is formed.

Step 3 – Add in cashews, almonds, coconut, salt and vanilla. Process until desired chunkiness is reached. Be sure to scrape down sides when required.

Step 4 – Remove mix from processor and transfer to a mixing bowl. Add in mini chocolate chips, and combine with a spoon or spatula.

Step 5 – Transfer to the prepped 9X9 baking dish and use hands or spatula to press down and spread evenly.

Step 6 – Transfer to the freezer (uncovered) for 10-15 minutes. This will allow the bar to firm up. Then cover with lid, aluminium foil or plastic wrap and transfer to the refrigerator for at least 2 hours before servings.

Step 7 – Cut vegan protein bars into desired shape and size and store in an airtight container in the refrigerator for up to 1 week, or freeze for up to a month.

 

Looking for more healthy snack recipes on the go? Duh, right?! Well you’re in luck… check’em out!

 

Vegan gluten free recipes, meal plans, wellness, home | Mostly Domestic

Vegan and Gluten free food and cooking | Mostly Domestic

Vegan and Gluten free meal plans, prep and food shopping lists | Mostly Domestic