Orange Vanilla Protein Bars (Healthy, No-Bake, Vegan)

When hunger strikes, it’s easy to reach for a pre-packaged protein bar. But many pre-packed versions don’t have the healthiest ingredients, and they’re not always the most economical snack choice either. Enter this delicious raw vegan protein bar recipe from holistic nutritionist and certified nutritional practitioner Sarah Britton. They’re easily thrown together with whole food ingredients, don’t require an oven, and are perfect to add into your post-workout recovery routine. Plus, the orange vanilla flavor is a fun, fresh, and fragrant twist to lighten up this recipe. 

This no-bake protein bar recipe features lots of good-for-you ingredients, such as:

  • Nut Pulp — Use the leftover nut pulp from making your own nut milk as the base of this healthy protein bar recipe. It’s packed with protein that will help keep you feeling fuller for longer.

  • Dates — These are rich in complex carbohydrates and sweeten these bars with naturally occurring sugars that will help boost your energy.

  • Unsweetened Shredded Coconut and Coconut Oil — These provide medium-chain triglycerides, a special fat found only in coconuts that burn similarly to a carbohydrate.

  • Chia Seeds — Nutrient-dense and very high in Omega-3 essential fatty acids, these seeds amp up the nutritional value of these homemade protein bars.

  • Cardamom and Cinnamon — These spices add a distinct warmth to the flavor profile of these bars.

  • Hemp Protein Powder — This adds more protein but in a clean, whole-food form.

NO-BAKE VEGAN ORANGE-VANILLA PROTEIN BARS RECIPE

Ingredients:

2 cups / 350g dates, pitted

2 tsp. vanilla extract

3 Tbsp. melted coconut oil

2 cups nut pulp (from making 2 batches of nut milk) 

1/4 cup / 60ml nut butter or tahini

1/4 cup chia seeds

1/4 cup plant-based protein powder

1 cup / 80g unsweetened, desiccated coconut 

2 tsp. ground cinnamon

1 tsp. ground cardamom

A couple of pinches of sea salt

Zest of 1 orange (preferably organic)


Directions:

  1. Place all the dates in a food processor along with the vanilla and melted coconut oil. Blend to finely chop the dates.

  2. Add the nut pulp, nut butter, chia seeds, protein powder, coconut, cinnamon, cardamom, sea salt, and orange zest. Pulse until all ingredients are incorporated. Season to taste.

  3. Line an 8x8 brownie pan with plastic wrap or baking paper. Press the mixture firmly into the pan, especially around the edges. Place in the freezer to firm up for at least one hour. Remove from freezer, slice into bars, wrap individually, and place bars back into the freezer to store for two months, or eat within 3-4 days if storing in the refrigerator.

Tips:

  • Play around with the spices and ingredients each time you make these and don’t be afraid to try new ones each time. You could try making protein bars with raw cacao, lime zest, or even different dried fruits like figs or apricots, as long as they are unsulphured to ensure you’re getting the cleanest product.

  • Note that the nut pulp is from making 2 batches of nut milk. Halve the recipe if you only have 1 cup of nut pulp available.

  • You can store nut pulp in a tightly-sealed container in the freezer until you’re ready to use it. 

  • You can substitute the nut butter for tahini or any seed butter you prefer.

  • If the mixture is too dry, you can add a few more dates, nut butter, or a bit more coconut oil. If the mixture is too wet, add in more shredded coconut, chia seeds or protein powder to absorb some of the liquid.

  • Make sure to wash the orange well before zesting it and buy organic if possible to avoid the pesticides found on non-organic produce.

RECIPE COURTESY OF SARAH BRITTON

Sarah Britton (BFA, CNP) is a Holistic Nutritionist and Certified Nutritional Practitioner based in Copenhagen, Denmark. Sarah is the creative force behind My New Roots, the award-winning food blog which features original recipes that taste great, look beautiful, and boast incredible health benefits. Following her philosophy of “making healthy choices every day”, she has been creating recipes for her readers all over the world since 2007.


Winner of the 2014 Saveur “Best Food Blog – Special Diets Blog” Awards, Sarah currently teaches cooking classes, runs workshops on detoxification and cleansing, food as medicine, and nutrition fundamentals. She creates exclusive menu plans and recipes for various media and gives lectures and speaks in public forums such as TEDx.



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