No-Bake Vanilla Protein Bars

No-bake vanilla protein bars with a protein frosting on top. No refined sugar, no flour, and about ten minutes of work before they go in the fridge.

The protein powder appears twice here: once in the bars and once in the frosting.

Ingredients

For the bars

• 1 cup coconut flour
• 2 scoops vanilla plant protein powder
• 1 tsp cinnamon
• 1/2 cup sugar-free maple syrup
• 1 tsp vanilla extract
• 1/2 cup almond butter
• 1 tbsp unsweetened vanilla almond milk

For the frosting

• 3 scoops vanilla plant protein powder
• 2 tbsp granulated sugar
• Water, as needed

Method

1. Line a 9x9 baking dish with baking paper.
2. Combine the coconut flour, protein powder and cinnamon in a medium bowl.
3. In a microwave-safe bowl, melt the almond butter with the maple syrup and vanilla extract.
4. Fold the wet mixture into the dry until thoroughly combined.
5. Add almond milk until a thick batter forms.
6. Spread evenly into the dish and refrigerate for 15 minutes.

For the frosting

1. Combine the protein powder with the sugar. Add water as needed until a thick, frosting-like mixture forms.
2. Top the bars with frosting and refrigerate a further 30 minutes, or until set.

Why is my mixture so dry?

Coconut flour. It absorbs several times more liquid than any other flour, and it is the single thing that catches people out in this recipe.

The recipe says one tablespoon of almond milk, but treat that as a starting point rather than a fixed amount. Coconut flour varies a lot between brands and even between bags. Add liquid a tablespoon at a time until the mixture holds together when pressed.

The test: squeeze a handful. If it holds its shape, press it into the dish. If it crumbles, keep adding.

Do not substitute coconut flour 1:1 for any other flour, in either direction. It does not work.

Why is my frosting gritty?

Because it is protein powder and granulated sugar, and neither dissolves fully in a small amount of cold water.

Two things help:

• Use icing sugar rather than granulated. The single biggest improvement, and it dissolves properly.
• Add the water a teaspoon at a time, mixing hard between each. Too much at once and you get a thin glaze rather than a frosting.

If you want something genuinely smooth, two tablespoons of melted coconut oil instead of some of the water gives a frosting that sets firm and is not grainy.

Which protein powder should I use?

A vanilla plant protein keeps this dairy free and works in both components. Plant proteins are thicker than whey, which suits a no-bake bar.

Note the quantity: five scoops across the recipe. That is a lot, so the flavour of your powder will come through strongly. If yours has a taste you tolerate rather than enjoy, it will show.

100% Vegan Protein is our house-brand option, and the plant protein range has the alternatives.

Can I make them without the frosting?

Yes, and they are still good. The frosting is sweetness and presentation rather than structure.

Without it you drop three scoops of protein powder and the added sugar, which makes them noticeably less sweet and considerably lower in calories. A drizzle of melted dark chocolate is a simpler alternative that most people prefer anyway.

Are these healthier than a shop-bought protein bar?

In some ways, and it depends which bar you are comparing them to.

What these have going for them is a short ingredient list you control, no refined sugar in the bar itself, and real almond butter. Commercial bars often carry sugar alcohols that upset some people, and long ingredient lists.

What commercial bars usually beat them on is protein per calorie. A good shop-bought bar might deliver 20 g of protein for 200 calories. These are higher in fat because of the almond butter, so the ratio is not as favourable.

Make them because you prefer knowing what is in them, not because they are automatically better.

How long do they keep?

• Fridge. Up to a week in an airtight container.
• Freezer. Up to three months. Wrap individually.
• Not the cupboard. The almond butter softens and they lose their shape.

For more like this, browse the full recipe collection.