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Protein Bars recipes

Protein Bars recipes

This no-bake recipe yields wholesome protein bars, crafted by blending raw nuts, oats, and dates with a touch of vanilla and honey. Easily customizable with cranberries or chocolate chips, these bars are pressed into a pan, chilled, and then cut, offering a convenient and nutritious snack ideal for on-the-go energy.
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Total Time 1 hour 5 minutes
Servings: 16 people
Course: Snack
Cuisine: American
Calories: 3574.8
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup cashews raw and unsalted
  • 1 cup almonds raw and unsalted
  • 1/2 cup dried cranberries or chocolate chips
  • 2 1/4 cup dates about 20
  • 3/4 cup rolled oats
  • 1 tablespoon vanilla
  • 1 tablespoon honey or agave

Equipment

  • 1 Food Processor Essential for blending nuts and dates into a cohesive mixture.
  • 1 8x8-inch Baking Pan Or a similar size pan for pressing the bars.
  • 1 Parchment Paper For lining the pan to prevent sticking and aid removal.
  • 1 Measuring Cups and Spoons For accurate ingredient measurement.
  • 1 Spatula or Sturdy Spoon For pressing the mixture firmly into the pan.

Method
 

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a food processor, combine raw cashews and almonds; pulse until finely chopped but not yet a paste.
  3. Add rolled oats, pitted dates, vanilla extract, and honey (or agave) to the food processor.
  4. Process the mixture until it comes together into a sticky, cohesive ball that holds its shape when pressed.
  5. Add dried cranberries or chocolate chips to the food processor and pulse briefly to incorporate them evenly.
  6. Transfer the mixture to the prepared baking pan.
  7. Press the mixture firmly and evenly into the pan using the back of a spatula or your hands, ensuring a compact layer.
  8. Refrigerate the pan for at least 30-60 minutes, or until the bars are firm.
  9. Using the parchment paper overhang, lift the chilled slab from the pan onto a cutting board.
  10. Cut the slab into 16 equal bars and store them in an airtight container in the refrigerator.

Notes

For optimal results, ensure your dates are soft and pitted; if they seem dry, soak them in warm water for 10 minutes, then drain thoroughly before blending. When processing, pulse until the mixture forms a cohesive ball and sticks together when pressed; over-processing can release too much oil from the nuts, making the bars greasy. Chilling is crucial for firm bars that hold their shape. Feel free to customize with different nuts, seeds, or dried fruits, adjusting the binder (dates/honey) as needed. A sprinkle of sea salt can enhance the flavors.