Gluten-Free Homemade Protein Bars

One homemade protein bar on parchment paper with more protein bars, cranberries and protein powder tub around it.

Gluten-Free Homemade Protein Bars

This gluten-free protein bars recipe is healthy and surprisingly sweet! They're a homemade, vegan, no-bake recipe that's full of real food ingredients and makes a tasty snack.

Course Snack

Cuisine American

Prep Time 5

Cook Time 10

Total Time 45

Servings bars

Calories 234kcal

Author Shelby Stover

Equipment

Silicone Spatula
Mixing Bowls

Ingredients

¾ cup Almond flour
½ cup Old Fashioned Oats gluten free
½ cup Beef based protein powder
2 tablespoons Coconut Oil measured solid
⅓ cup Almond butter
1 tablespoons M aple syrup
3 tablespoons almond milk
½ cup dried cherries
⅛ cup almonds chopped

Instructions

In a large bowl combine the first four ingredients.
Heat the coconut oil until melted and whisk it in with the almond butter and syrup,
Pour wet into dry and mix slightly.
Slowly add in the almond milk 1 tablespoon at a tome and mixuntil combined.
Add in the dried cherries and mix again.
Line an 8x8 pan with parchment paper. Scoop the mixture into the pan and using another piece of parchment paper, press the bar mixture evenly into the pan. Press hard to make sure they stay together.
Top the mixture with the almonds and use a silicone spatula to press them into the mixture.
Place in the freezer to set for one hour.
Remove and cut into ten bars.
Keep in the freezer until ready to eat (or place in the fridge). Can be eaten straight from the freezer or chilled in the fridge.

Video

Notes

This recipe has been revamped to accommodate a beef-based protein powder (Equip Protein) as it's the best-tasting. If you're using a vegan protein powder, make the following adjustments and know you'll end up with 10 bars, 233kcals, 10 grams of protein:

1 cup almond flour
1 teaspoon vanilla extract
¼ cup non-dairy milk
½ cup + 2 tbs protein powder

If using Botanica protein powder, the amount is 1.5 scoops of protein powder

If you’re using a pea-based protein powder, you'll need to add more liquid to the bars (start with 2 tablespoons)

If you're using collagen powder, you'll need extra sweetness, I'd recommend 1 tablespoon of your favorite sweetener.

You want the texture of the protein bars to be tacky but not sticky. They should hold shape when pressed. If they're crumbling, add an extra splash of milk

Let the bars thaw at room temperature for ten minutes (or in the fridge for longer) before enjoying

Tip: if you have specific dietary restrictions (gluten-free, dairy-free, vegan) – double-check all your ingredients for appropriate brands!

Keep in mind the protein values may be off by 1-2 grams as it depends on which protein powder you’re using. Each vegan protein powder has a different markup of ingredients which can alter the intake slightly.

Nutrition