Vegan Chocolate Chip Protein Bars (Nut Free) Recipe
By Peanut Palate
1 can (540mL) cooked chickpeas
4 tbsp (60mL) tahini
1 cup (320g) pitted Medjool dates about 16 large dates
1½ cups (135g) dry quick-cooking oats
2 tsp vanilla extract
scant ¼ tsp pink salt
½ cup vegan semisweet chocolate chips
1Blend all ingredients in a food processor except the chocolate chips, until no chunks remain.
2Stir in the chocolate chips by hand last.
3Pour the dough into an 8×8 pan lined with wax paper and let it harden in the freezer.
4After 3-4 hours, the bars should be hardened enough to cut. Cut them into 16 squares.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.