You are going to love these no bake protein bars with almond butter because they are made with 6 simple ingredients, take only 15 minutes to prepare, and they taste incredible. These no bake bars are high in protein with 8.3 grams per square from the hemp hearts, almond flour, and almond butter.
These no bake protein bars are gluten free, dairy free (if you use dairy free chocolate chips), grain free, and vegan. If you would like to make these bars nut free, see the details below. In need of another high protein snack to prep for the week? Try these easy veggie egg bites!
- Almond flour is made from blanched almonds which are ground into flour. If you don’t have almond flour you can make your own almond meal and use that. All you need to do is blend about 1 cup of raw almonds in a high-power blender or coffee grinder until it turns into a sand-like texture. Then use 1 cup of almond meal instead of 1 cup of almond flour for this recipe.
- Hemp hearts, oh perhaps my favorite source of plant-based protein! (especially when I was pregnant!) They are actually in the nut family, the little green and white part that we call hemp hearts are hulled from the hemp plant. They contain 9.47 grams of protein in 3 tablespoons!!
- Almond butter holds the bars together and contains that great nutty flavor. I have used crunchy almond butter and that works well too! You can replace almond butter with peanut butter, sun (sunflower seed) butter, or tahini (ground-up sesame seeds).
- Maple syrup sweetens these bars and adds deep flavor. Alternativity honey can be used instead.
- I like to use dark chocolate chips in my recipes as they contain higher nutrient levels per calorie compared to milk or semi-sweet chocolate (as they are higher in sugar), however, any chocolate chips will work for this recipe!
- A bit of coconut oil is mixed with the chocolate chips in this recipe to help in the melting process as well as spreading over the top of the bars.
- Sea salt is optional for the top, and if you find you get enough or are already eating a lot of salt in your daily food I recommend skipping it. However, if you are aware of your salt consumption and want to add it to these tasty protein bars, add it! I like to sprinkle maldon sea salt on top as its large crystals are super pretty and tasty.
- I used rose petals to sprinkle on top because they are so pretty, but they don’t change the taste at all and are completely optional.
See the recipe card for quantities.
Can I make these nut free?
Yes, these protein bars can be made nut free! Replace 1 cup almond flour with 1 cup buckwheat flour (to make your own: ground buckwheat groats in a high-power blender until it becomes flour). Then replace the almond butter with 1 cup of tahini or sun butter.
Ground the hemp hearts in the blender or food processor until it looks similar to the texture and size of large sand. Mix the ground hemp hearts with the almond flour in a bowl. Next, add the almond butter and maple syrup.
Mix everything until well combined, it will form a dough-like substance.
Spread the dough evenly into a greased 8x8 square pan, and press it down with the back of a measuring cup.
In a small saucepan melt the chocolate with the coconut oil over medium heat, stirring constantly so it doesn’t burn. Using a spatula cover the bars evenly with chocolate. Sprinkle on the sea salt and rose petals as desired.
Let the bars sit in the fridge for 30 minutes and then cut them into 16 squares. Keep cool - store the protein bars in the fridge or the freezer until eating.
Yes! these bars can easily be doubled, just use a 9x13 pan or two 8x8 pans.
These bars are fine to take out of the fridge for a few hours to take along with you to work, school, or hiking. They will keep their structure better if they are kept in a cool environment. Note that if it’s hot out they will become soft and the chocolate will melt!
These bars will last in the freezer for up to 6 months. Or in the fridge for 1 months.
Looking for other recipes like this? Try these:
No Bake Protein Bars with Almond Butter
- 1 cup almond flour or almond meal
- 1 cup hemp hearts
- 1 cup almond butter crunchy almond butter works too
- ¼ cup maple syrup
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- sea salt
- rose petals
- Ground the hemp hearts in the blender or food processor until it looks simliar to the texture and size of large sand.
- Mix the ground hemp hearts with the almond flour in a bowl. Next add the almond butter and maple syrup and mix until well combine, it will form a dough like substance.
- Spread the dough into a greased 8x8 square pan. Set aside and prepare the chocolate.
- In a small sauce pan melt the chocolate with the coconut oil over medium heat, stirring constantly so it doesn’t burn. Using a spatula cover the bars evenly with chocolate. Sprinkle on the sea salt and rose petals as desired.
- Let the bars sit in the fridge for 30 minutes and then cut into 16 squares. Keep cool - store in the fridge or the freezer until eating.
I made these with natural peanut butter instead of almond butter. First of all- these are delicious and so SO easy to whip up. However, I didn't find that they hardened to a bar-like consistency with the peanut butter, even in the fridge, so I popped them in the freezer. The chocolate gets a little harder, but the bar consistency is PERFECT for popping in your mouth straight from the freezer. I also cut them into smaller bars so I could have a bite-sized snack.
Hi Holly, thanks so taking the time to share your feedback! Peanut butter is runnier - add more almond flour until you get a dough like consistency before placing it in the pan. I will share this in the recipe card too! Glad you enjoyed these!
So delicious, while family loved them
Yay! Awesome to hear thanks for sharing!