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Make a quick, no-bake batch of savory Thai protein bars as an alternative to sweet snack options. Made with peanut butter and a hint of Thai curry paste, these delectable bars are gluten-free, vegan, and have 6.4 grams protein and 168 calories each.
As I was pressing the almonds into the tops of the Savory Almond-Rosemary Energy Bars, I knew what variation I wanted to do next: Spicy Thai Peanut!
It’s a bad habit of mine: as I am finishing up one project, I tend to let go and focus on what’s next. It does not work well in all situations, but with recipe creation, it works to my advantage.
These savory protein bars are delicious proof. If you love the salty-spicy-slightly sweet combination of flavors in Thai food as much as I do, you will want to make these bars asap.
Recipe Benefits
- High Protein (6.4 grams protein per protein bar)
- No-Bake
- Vegan (egg-free, dairy-free)
- Gluten-free
- Oil-free
- High Fiber (3 grams each)
- Fast & easy to make
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.
- creamy natural peanut butter, (see notes for alternatives)
- lime (both the finely grated lime zest and fresh lime juice)
- maple syrup, (see notes for alternatives)
- rolled oats, (certified GF as needed)
- flaxseed meal
- packed fresh cilantro, mint or basil leaves (or a combination)
- red or green Thai curry paste, (see notes for alternatives)
- chopped toasted or roasted peanuts, (see notes for alternatives)
The lime and fresh herbs (you can use mint, cilantro, basil, or a combination–all three are widely used in Thai cooking) make these bars sing with fresh, savory flavor.
I also rely on Thai curry paste to give a backbone of spicy flavor, but I have some easy options in the notes of the recipe for using what you have on hand.
Step By Step Instructions
Note that the complete directions are also in the recipe card below.
- Line 5 cups of a standard size muffin tin with silicone liners (or grease/ spray with nonstick cooking spray)
- Warm the peanut butter, lime zest, lime juice and syrup in a small saucepan on the stovetop over low heat until warm and melted but not boiling (you can also do this in the microwave).
- Place the oats, flaxseed meal, herbs and curry paste in a small food processor. Add the warm peanut butter mixture. Pulse until oats are chopped and mixture comes together into a cohesive dough.
- Divide dough into 5 equal portions; roll into a ball and press each into prepared cups, flattening tops with fingertips. Sprinkle with peanuts, pressing into dough to adhere.
- Refrigerate for at least 1 hour until firm before removing from tin.
Storage
Store the savory protein pars an airtight container at (cool) room temperature for up to 3 days, in the refrigerator for 2 weeks, or freezer for 3 months.
FAQ
- What can I use in place of curry paste? Iff you do not have Thai curry paste, you can create layers of Thai-influenced flavor without it. Here are some options: (a) 1 teaspoon curry powder; (b) 3/4 teaspoon ground ginger + 1/2 teaspoon Sriracha; (c) just 1 teaspoon Sriracha.
- Can I make the bars without peanut butter? Yes! An equal amount of the creamy nut or seed butter of your choice can be used in place of the creamy peanut butter. For example, almond butter, cashew butter, sunflower seed butter, or tahini.
- Can I make the bars without peanuts? Yes! An equal amount of the nuts or seeds of your choice can be used in place of the peanuts. For example, almonds, sunflower seeds, pumpkin seeds, or cashews.
- What is a good replacement for the maple syrup? An equal amount of agave nectar or brown rice syrup can be used in place of the maple syrup. Or use 1 tablespoon coconut sugar + 2 teaspoons water as a replacement.
These are such a delicious break from the monotony of super-sweet energy bars and protein bars. I hope that you give them a whirl!
Related Posts
Savory Thai Protein Bars (No Bake, V, GF)
Ingredients
- 1/3 cup creamy natural peanut butter, (see notes for options)
- 1 teaspoon finely grated lime zest
- 2 tablespoons fresh lime juice
- 1 tablespoon maple syrup, (see notes for options)
- 3/4 cup rolled oats, (certified GF as needed)
- 2 tablespoons flaxseed meal
- 1/4 cup packed fresh cilantro, mint or basil leaves, or a combination)
- 1 teaspoon red or green Thai curry paste, (see notes for options)
- 2 tablespoons chopped toasted or roasted peanuts, (see notes for options)
Instructions
- Line 5 cups of a standard size muffin tin with silicone liners (or grease/ spray with nonstick cooking spray)
- Warm the peanut butter, lime zest, lime juice and syrup in a small saucepan on the stovetop over low heat until warm and melted but not boiling (you can also do this in the microwave).
- Place the oats, flaxseed meal, herbs and curry paste in a small food processor. Add the warm peanut butter mixture. Pulse until oats are chopped and mixture comes together into a cohesive dough.
- Divide dough into 5 equal portions; roll into a ball and press each into prepared cups, flattening tops with fingertips. Sprinkle with peanuts, pressing into dough to adhere.
- Refrigerate for at least 1 hour until firm before removing from tin.
Notes
Nutrition
Could I sub the oats with almond flour?
Hi Natalia,
I have not tried it, but it think that could work well. 1 cup of almond flour weighs a few grams more than a cup of oats, so perhaps use a tablespoon less than 3/4 cup of almond flour tot replace the oats. Cheers 🙂