Triple Protein Energy Bars
Vegan, low-glycemic, heart-healthy, high fiber, high protein
When I tell you, this is my favorite power bar I have ever eaten…, I mean it! This recipe makes PERFECT energy bars, ready to pack and go. They are so good; you won’t believe they are healthy. After a long bike ride or hike, I always grab food that provides clean carbs and lots of plant-based protein. With that in mind, I have crafted this nutrient-dense power-food with three kinds of protein from legumes, grains and beans. This vegan energy bar is “the bomb” – it is delicious as much as it is nutritious.
Triple Protein Energy Bars
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Dough
3/4 cup peanut butter, unsalted
3/4 cup maple syrup
1.5 tablespoons coconut oil
1 tablespoon vanilla extract
1 and 1/4 cups quinoa flakes or oat flour
1/4 cup garbanzo bean flour
1 tablespoon cinnamon
1/2 teaspoon salt
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 24 energy bars
Instructions
Dough
1. Preheat oven to 350ºF/180ºC. Grease one brownie pan with 12 separate squares with coconut oil.
2. Combine peanut butter, maple syrup and coconut oil in a medium sized saucepan. Begin to heat over medium heat and stir constantly until the ingredients boil gently. Keep boiling for 5 minutes, stirring constantly, as the ingredients let off steam and caramelize slightly.
3. Remove from heat and stir in vanilla extract. The alcohol in the extract will bubble off in the hot mixture. Transfer the peanut butter mixture into a large mixing bowl and stir in quinoa or oat flour, garbanzo bean flour, cinnamon and salt. Mix to form a smooth dough.
4. Pinch off 2-tablespoons of dough and place into each square brownie mold. Gently flatten each base. Make 12 bar bases.
5. Bake 14 minutes or until edges and bottoms brown. Remove from oven and place brownie pan in freezer for 20 minutes.
Chocolate
6. Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 to 1.5 minutes. Remove and stir to combine into a glossy smooth chocolate coating.
7. Remove pan from freezer and pour 1.5 tablespoons of melted chocolate on top on each bar. Press a little salt into the wet chocolate to stick. Refrigerate chocolate topped bars for 10 minutes. Then remove from refrigerator and unmold each bar from brownie pan and cut bars in half to make 24 total.
Photos by Milkshake Creative
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!