These Gluten-Free Dairy-Free Protein Bars are a simple, no‑bake, nutritious snack that's naturally sweetened and perfect for breakfast or bites on the go.
Healthy Homemade Protein Bars Without the Fuss
These vegan protein bars come together in just a few minutes. Think soft, chewy, almond-rich goodness that's lightly sweet and utterly satisfying, and great for those with dietary restrictions. Made with simple ingredients, plant-based protein, and no artificial sweeteners!
Much like our other healthy grab-and-go recipes (think chocolate date balls or honey almond bites), this one’s perfect for slicing into make‑ahead snacks or lunchbox treats.
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Ingredients and Substitutions
Almond flour - Creates a soft, naturally gluten-free base that gives a chewy texture. Use store-bought or homemade almond flour.
Almond butter - Adds healthy fats, protein, and a rich, nutty flavor. For a more neutral taste, substitute cashew butter or use peanut butter for a peanut butter chocolate chip twist!
Maple syrup - A natural sweetener that also binds the dough. You can substitute honey if not vegan.
Vanilla extract - Enhances the flavor and natural sweetness.
Dairy‑free chocolate chips (optional) - Choose brands like Enjoy Life or Hu for a dairy-free option.
Optional Mix-ins - Chia seeds, hemp hearts, sunflower seeds, flaxseeds, or finely chopped nuts for texture.
How to Make the Protein Bars
No baking, no blending, just mix, press, chill, and go!
Step 1: Line a 9x5 loaf pan with parchment paper. Set aside. In a medium bowl, stir together almond flour, almond butter, and maple syrup until incorporated. Add vanilla extract and a pinch of salt and stir.
Step 2: Fold in the chocolate chips, if using.
Step 3: Transfer the dough into a loaf pan. Press into an even layer.
Step 4: Refrigerate for 2 hours until firm. Remove from the pan and slice into bars.
Recipe Tips
- For the best texture, use smooth natural almond butter that has been well stirred. The ingredients should mix without needing heat.
- If taking bars on the go, slice them in half. They will travel better this way.
- To make these completely refined sugar-free, omit the chocolate chips.
- Keep bars in an airtight container in the fridge for up to 5–7 days, or freeze for up to 3 months for longer storage.
FAQs
Yes. Sunflower seed butter and gluten-free oat flour are good swaps (measure flour by weight), though the flavor and texture will be slightly different.
These gluten-free protein bars have 10 grams of protein per bar, depending on the almond butter brand.
More Gluten-Free Protein Snacks
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📖 Recipe
Gluten-Free Dairy-Free Protein Bars
Ingredients
- 1 cup + 6 tablespoons almond flour
- 1 cup smooth natural almond butter well stirred
- ⅓ cup maple syrup
- 1 ½ teaspoons pure vanilla extract
- pinch of sea salt
- ¼ cup dairy-free mini chocolate chips or regular, optional
Instructions
- Line a 9x5 loaf pan with parchment paper. In a medium bowl, stir together almond flour, almond butter, and maple syrup until incorporated. Add vanilla extract and a pinch of salt and stir.
- Fold in the chocolate chips, if using.
- Transfer the dough into a loaf pan. Press into an even layer.
- Refrigerate for at least 2 hours until firm. Remove from the pan and slice into bars.
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