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Vegan maple espresso protein bars, made with ease in a muffin tin! They are incredibly delicious, gluten-free, and have 111 calories and 9 grams of protein each.
Oh, coffee. How I love you.
I know that it is not Valentine’s Day. Nor is it National Coffee Day (Who knew this exists? Now I–and you–do; it is September 29th ). But I do not need a special occasion to celebrate my affection for coffee. A Tuesday in the middle of May will do just fine.
These high-protein, quick and easy, maple and espresso protein “bars” (protein bars in the round) are even finer.
It makes me crazy when ice creams claim to be espresso, cappuccino or mocha-flavored, yet tastes like none of the above
Rest assured, that is not the case with these DIY, high-protein treats. One nibble and “Kapow!” Not a sliver of doubt that these are all about coffee.
Recipe Benefits
- Vegan (egg-free, dairy-free)
- Gluten-free
- High protein (about 9 grams each)
- High fiber
- Easy to make
- So delicious
- 111 calories each
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- canned white beans (I used Great Northern), rinsed and drained
- unsweetened applesauce
- virgin coconut oil, melted (or oil of choice)
- maple syrup
- instant espresso powder (or instant coffee powder)
- 1salt
- vanilla rice protein powder
- baking powder
- Optional: 1 -2 tablespoons vegan white chocolate chips, melted
How to Make Vegan Maple Espresso Protein Bars
Note that the complete directions are also in the recipe card below.
- Preheat oven to 350F (180C).
- Grease or spray 8 cups of a standard muffin tin.
- In a food processor or high speed blender, process the drained beans, applesauce, coconut oil, maple syrup, espresso powder, and salt until blended and smooth.
- Add the protein powder. Process, using on/off pulses, until completely blended.
- Divide batter evenly between prepared cups (about 3 tablespoons per cup), smoothing tops.
- Bake in preheated oven for 18 to 20 minutes until tops are golden brown and center is just set.
- Transfer to a wire rack and cool completely in tin. Refrigerate in tin at least 30 minutes before removing from tin. If desired, drizzle with melted white chocolate.
FAQ
How Should I Store the Bars?
Store the protein bars in an airtight container at cool room temperature for 2 days, in the refrigerator for 1 week and frozen for up to 3 months.
Can I Use Instant Coffee Powder in place of Espresso Powder?
Yes! If you do not have espresso powder, you can use 1 and 1/2 tablespoons instant coffee powder in its place.
Related Recipes
Vegan Maple Espresso Protein Bars (GF, easy)
Ingredients
- 15- ounce can of white beans, I used Great Northern, rinsed and drained
- 1/2 cup 118 mL unsweetened applesauce
- 2 tablespoons 30 mL virgin coconut oil, melted (or oil of choice)
- 2 tablespoons maple syrup
- 1 tablespoon instant espresso powder, or more, to taste; see notes
- 1/4 teaspoon salt
- 1/2 cup sweetened vanilla rice protein powder
- 1/4 teaspoon baking powder
- Optional: 1 -2 tablespoons vegan white chocolate chips, melted
Instructions
- Preheat oven to 350F (180C). Grease or spray 8 cups of a standard muffin tin.
- In a food processor or high speed blender, process the beans, applesauce, coconut oil, maple syrup, espresso powder, and salt until blended and smooth.
- Add the protein powder. Process, using on/off pulses, until completely blended.
- Divide batter evenly between prepared cups (about 3 tablespoons per cup), smoothing tops.
- Bake in preheated oven for 18 to 20 minutes until tops are golden brown and center is just set. Transfer to a wire rack and cool completely in tin. Refrigerate in tin at least 30 minutes before removing from tin. If desired, drizzle with melted white chocolate.
