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Chickpea Protein Bars (10g Protein, 9g Fiber)

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These no-bake chickpea protein bars are chewy, chocolatey, and made with wholesome plant-based ingredients. Each bar delivers 10g of protein and 9g of fiber—perfect for a nourishing snack or post-workout bite.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 7 bars
  • Category: Snack
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 1 can (15 oz / 400 g) chickpeas, drained and rinsed
  • 1/4 cup unsalted peanut butter
  • 1 1/3 cups rolled oats
  • 1/3 cup maple syrup
  • 3 teaspoons vanilla extract
  • 3 tablespoons flaxmeal
  • 1/3 cup mini dark chocolate chips
  • 1/2 cup dark chocolate chips (for topping)
  • 1 tablespoon coconut oil (for topping)

Instructions

  1. Add chickpeas, peanut butter, oats, maple syrup, vanilla, and flaxmeal to a food processor. Blend on medium-high for about 20 seconds. Scrape sides, then blend again for 30–45 seconds until smooth and sticky.
  2. If the dough is too wet, add 1 tablespoon oats or flaxmeal and blend again.
  3. Pulse in mini chocolate chips briefly to mix evenly without over-blending.
  4. Transfer the dough to parchment paper. Cover with another sheet and press into an even rectangle. Remove top sheet.
  5. In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Microwave in 30-second bursts, stirring between, until fully melted.
  6. Pour melted chocolate over dough and spread evenly.
  7. Slide the parchment and dough onto a plate or tray. Freeze for 15 minutes, until chocolate is firm.
  8. Remove and slice into 7 equal bars. Store chilled.

Notes

  • Use almond, cashew, or sunflower seed butter instead of peanut butter.
  • Chickpeas can be substituted with white beans like cannellini or butter beans.
  • For nut-free, use tahini or sunflower seed butter.
  • Ground chia seeds can replace flaxmeal in equal amounts.
  • Omit the chocolate topping if preferred, or use sugar-free chocolate.

Nutrition