These incredibly delicious vegan energy protein bars combine the natural sweetness of fruits with the rich satisfaction of dark chocolate, creating the perfect guilt-free dessert. Packed with wholesome ingredients like oats, nuts, and dried fruits, these bars deliver sustained energy without any refined sugar. Whether you’re following a vegan lifestyle, avoiding processed sugars, or simply seeking a nutritious treat, this recipe transforms simple ingredients into an extraordinary dessert that satisfies both your sweet tooth and nutritional needs.
Ingredients
For the Base:
- 100g (1 cup) rolled oats
- 100g (1 cup) walnuts
- 70g (1/2 cup) pitted prunes
- 70g (1/2 cup) dried apricots
- 200g (about 2 large) ripe bananas, peeled
- 1/2 teaspoon dried ground ginger
- 1 pinch of sea salt
- 1 tablespoon pumpkin seeds
For the Chocolate Coating:
- 200g (7 oz) sugar-free dark chocolate
- 1.5 tablespoons olive oil
Step-by-Step Instructions
Preparing the Base
Step 1: Toast the Walnuts Heat a dry skillet over medium heat and toast the walnuts for 3-4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and roughly chop into bite-sized pieces. Set aside to cool completely.
Step 2: Prepare the Dried Fruits Place the prunes and dried apricots in a bowl and cover with cold water. Let them soak for 15 minutes to soften slightly. Drain thoroughly, pat dry with paper towels, and chop into small pieces approximately 5mm in size.
Step 3: Create Banana Puree Peel the ripe bananas and mash them completely with a fork until you achieve a smooth puree consistency with minimal lumps. The riper the bananas, the sweeter your bars will be.
Step 4: Combine Base Ingredients In a large mixing bowl, combine the rolled oats, chopped toasted walnuts, chopped dried fruits, banana puree, ground ginger, and sea salt. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.
Baking Process
Step 5: Prepare for Baking Preheat your oven to 180°C (360°F). Line a rectangular baking tray (approximately 20cm x 30cm) with high-quality parchment paper, ensuring the paper extends up the sides for easy removal.
Step 6: Shape and Bake Transfer the mixture to the prepared baking tray and press down firmly with the back of a spoon or your hands to create an even layer approximately 2cm thick. Bake for 25 minutes until the surface is golden brown and feels firm to touch.
Step 7: Cool Completely Remove from the oven and allow the baked base to cool completely in the tray for at least 30 minutes. This cooling period is crucial for the bars to hold their shape when cut.
Chocolate Coating and Finishing
Step 8: Prepare Chocolate Coating Create a double boiler by placing a heatproof bowl over a saucepan of gently simmering water. Break the sugar-free dark chocolate into pieces and melt slowly, stirring occasionally. Once completely melted, remove from heat and whisk in the olive oil until the mixture is smooth and glossy.
Step 9: Apply Coating Pour the melted chocolate mixture over the cooled base, using a spatula to spread it evenly across the entire surface. Immediately sprinkle the pumpkin seeds evenly over the chocolate while it’s still wet.
Step 10: Set and Cut Refrigerate the coated bars for at least 2 hours or until the chocolate is completely set and firm. Once hardened, lift the bars from the tray using the parchment paper and cut into 12 equal rectangular pieces using a sharp knife.
Nutritional Information and Timing
Preparation Time: 20 minutes Baking Time: 25 minutes Cooling and Setting Time: 2.5 hours Total Time: 3 hours 15 minutes Servings: 12 bars
Nutritional Information per Bar (approximate):
- Calories: 245
- Protein: 6g
- Carbohydrates: 28g
- Dietary Fiber: 5g
- Total Fat: 14g
- Saturated Fat: 4g
- Natural Sugars: 18g
- Sodium: 25mg
These vegan energy bars provide an excellent source of healthy fats from walnuts and olive oil, complex carbohydrates from oats, natural antioxidants from dark chocolate, and essential nutrients from dried fruits. The combination delivers sustained energy release, making them perfect for pre-workout fuel or afternoon energy boosts.
Recipe Variations and Substitutions
Nut-Free Version: Replace walnuts with sunflower seeds or additional pumpkin seeds for those with nut allergies while maintaining the protein content.
Tropical Twist: Substitute dried apricots with dried pineapple or mango, and add a tablespoon of unsweetened coconut flakes to the base mixture.
Spice Enhancement: Add 1/2 teaspoon cinnamon and a pinch of nutmeg along with the ginger for a warming spice blend perfect for autumn and winter.
Protein Boost: Incorporate 2 tablespoons of your favorite vegan protein powder into the dry ingredients for additional protein content.
Different Chocolate Options: Use coconut milk chocolate for a different flavor profile, or try raw cacao mixed with coconut oil for a more intense chocolate experience.
Fruit Alternatives: Replace prunes and apricots with dates and figs, or try cranberries and raisins for different flavor combinations.
Frequently Asked Questions
How long do these vegan energy bars stay fresh? Store the bars in an airtight container in the refrigerator for up to one week. For longer storage, wrap individual bars in parchment paper and freeze for up to three months. Thaw at room temperature for 15 minutes before serving.
Can I make these bars without chocolate coating? Absolutely! The baked base is delicious on its own and can be enjoyed as energy bites. Simply cut the cooled base into squares and dust with cocoa powder or roll in coconut flakes for added flavor.
What type of sugar-free chocolate works best for this recipe? Look for dark chocolate sweetened with stevia, erythritol, or monk fruit. Brands that contain at least 70% cocoa content work best for both taste and texture. Avoid chocolate with artificial sweeteners that may have a bitter aftertaste.
Why do my bars crumble when I cut them? Ensure the base is completely cooled before cutting, and the chocolate coating is fully set. Using a sharp knife and wiping it clean between cuts helps create clean edges. If the mixture seems too dry before baking, add an extra mashed banana.
Can I substitute the olive oil in the chocolate coating? Yes! Coconut oil works excellently as a substitute and adds a subtle coconut flavor. You can also use melted coconut butter or even a small amount of nut butter for different flavor profiles. The oil helps create a smooth, glossy finish on the chocolate coating.
These no-sugar vegan energy protein bars prove that healthy desserts can be incredibly satisfying and delicious. The natural sweetness from bananas and dried fruits, combined with the rich chocolate coating, creates a treat that feels indulgent while nourishing your body with wholesome ingredients. Perfect for meal prep, these bars provide convenient grab-and-go nutrition that supports your active lifestyle without compromising your dietary goals.