Chocolate Pecan Crunch Protein Bars (Vegan)
Deliciously no-bake and indulgent Chocolate Pecan Crunch Protein Bars made with good-for-you ingredients. They have a no bake pecan cookie dough base topped with a chocolate crunchy top – naturally vegan and gluten-free.
I just love a good bar to snack on throughout the week, and these ones are perfect for meal prep at the weekends. You can make up a big batch to enjoy as a mid morning snack or afternoon pick me up, knowing that they are full of health-full ingredients. They are so much better than shop-bought protein bars and are much cheaper, made with only ingredients you want to put in. They are also packed with cinnamon for a lovely warming flavour and have a thick chunky topping which adds the crunch into these bars.
Why will I love them?
These bars are so good:
- Thick, chunky and crispy
- With a fudgy base and a crispy top
- Chocolatey, nutty and slightly spiced
- Packed with pecans
- Made with health-full ingredients
- So much better than shop-bought protein bars
- With natural ingredients
- Great as an on-the-go snack
- Ideal for meal prep
- Will keep for 1 week in the fridge (or longer in the freezer)
- Everyone will love them
- Naturally vegan, dairy-free and egg-free
- Gluten-free with nut-free options
- Made with 7 different plant points
- With dairy-free yoghurt for gut health
- Easy to make in a few steps
- Requires no baking
- Your new favourite snack or dessert
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the base:
- Almond flour: to add moisture and fat to the base, and to ensure we don’t need to use regular flour.
- Oat flour: to keep these healthy and full of fibre. Make sure your oats are GF where needed.
- Vegan vanilla or chai protein powder: I love using a chai flavour for added warmth like this one from Anima Mundi or my favourite protein from Form.
- Cinnamon: for flavour.
- Almond butter: to make them deliciously nutty. Make sure it’s runny and smooth like Pip&Nut or ManiLife and ideally 100% almonds.
- Thick dairy-free yoghurt: make sure it’s thick and creamy like Cocos Organic natural or vanilla yoghurt or NUSH.
- Maple syrup: for sticky sweetness. You can also use agave syrup.
- Salt: for flavour.
- Pecans: for added crunch in the base and the toppings.
And for the topping:
- Dark chocolate: use buttons like the Raw Halo ones, or a bar like Ombar or HU.
- Protein crispies: I love the soya protein crispies for so much added crunch and natural protein. You can also use any crispy cereal.
Are these gluten-free and nut-free?
These are easily gluten-free as long as your oats are GF. To make them nut-free, swap the almond butter for sunflower seed butter or tahini and swap the pecans for some seeds or cacao nibs.
How do I make them?
These are ready to enjoy in a few steps:
- Combine the dry ingredients: in mixing bowl.
- Pour in the wet ingredients: and stir again.
- Fold in the pecans: and press into a lined container.
- Melt the chocolate and almond butter: in a heatproof bowl over a pan of simmering water.
- Stir the nuts and crispies into the chocolate: to evenly coat them.
- Pour the chocolate over the base: and smooth out.
- Allow to set in the fridge: for 1-2 hours.
- Remove from the tin: and slice into bars or squares.
How long will they last?
These will keep for 1 week in the fridge in a sealed container, or 1 month in the freezer. Allow them to defrost before eating.
What other recipes can I try?
For more no-bake protein snacks:
- Pistachio Raspberry Protein Crispy Squares
- Fruit and Nut Flapjack Bars
- No Bake Chocolate Fig Brownies
- Chocolate Chip Cookie Dough Protein Bars
- PB&J Chocolate Cups
Chocolate Pecan Crunch Protein Bars (Vegan)
Deliciously no-bake and indulgent Chocolate Pecan Crunch Protein Bars made with good-for-you ingredients. They have a no bake pecan cookie dough base topped with a chocolate crunchy top – naturally vegan and gluten-free.
Ingredients
For the Base:
- 60g almond flour
- 25g oat flour
- 60g vegan vanilla or chai protein powder
- ½ tsp cinnamon
- 120g smooth runny almond butter
- 60g thick dairy-free yoghurt
- 60ml maple syrup
- A pinch of salt
- 35g pecans, crushed
For the Top:
- 160g dark or dairy-free milk chocolate
- 30g smooth runny almond butter
- 25g protein crispies
- 35g pecans, crushed
Instructions
- Line a 6-inch/15-cm square tin with parchment paper.
- For the base, add the almond flour, oat flour, protein powder and cinnamon to a bowl and stir together.
- Pour in the almond butter, yoghurt, maple syrup and salt and stir to a sticky cookie dough like texture. Fold in the pecans.
- Press into the tin to make a compact base and pop in the fridge while you move on.
- Add the chocolate and almond butter to a heatproof bowl and warm over a pan of simmering water until melted. Stir in the protein crispies and pecans.
- Pour the crispy chocolate mix over the base and smooth out.
- Return to the fridge for 1-2 hours or until set.
- Remove from the fridge and use a warmed, sharp knife to slice into 9 bars.
- Sprinkle with extra cinnamon or salt, if you like.
- Keep in the fridge in a sealed container for 1 week or the freezer for 1 month. Allow to defrost before enjoying.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Pecan Crunch Protein Bars so please let me know in the comments below and leave a star review above. If you do make these snacks, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With crunch love x
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