Chocolate Pecan Pie Protein Bars {Vegan, Gluten-Free}
Prep time
Total time
Healthy, no-bake, chocolate pecan pies that double as protein bars! They are naturally vegan, gluten-free, and incredibly delicious!
Recipe by::
Recipe type: snack, dessert, protein bar
Serves: 8 round bars
  • Bottom Layer:
  • ⅓ cup (packed) pitted dates, soaked in warm water 20 minutes, drained
  • ¼ cup almond butter (or nut/seed butter of choice)
  • ⅓ cup rolled oats
  • ¼ cup toasted pecan halves
  • ⅔ cup vegan vanilla protein powder
  • ¼ cup plain nondairy milk (more, if needed)
  • Chocolate Layer
  • ⅓ cup dark or semisweet chocolate chips (I used sunspire)
  • 2 tablespoons almond butter (or nut/seed butter of choice)
  • 1 tablespoon nondairy milk
  • Optional Topping
  • About ½ cup pecans, very coarsely chopped
  1. Bottom Layer: Grease or spray 8 cups of two standard size, 12-count muffin tin.
  2. In a food processor, process the dates, almond butter, oats and pecans until very well blended. Add the protein powder and milk; process until well blended into a sticky, cohesive dough (add more milk if needed). Add the remaining pecans; pulse until pecans are broken down and just incorporated into the dough.
  3. Divide mixture evenly between the prepared cups, firmly tamping down and smoothing tops of each. Refrigerate while preparing chocolate layer.
  4. Chocolate Layer: In a microwave safe bowl, melt the chocolate, almond butter and milk in 15 to 30 second intervals, stopping to stir, until melted. Divide mixture evenly on top of the bottom layers, smoothing the tops. If desired, top with pecans, gently pressing down to adhere. Refrigerate the cups for at least 2 hours until very firmly set. Run a thin knife around the edge of each and gently remove each cup. Store in the refrigerator.
Storage: Store in an airtight container at room temperature for up to 4 hours (so long as it is not too hot out), in the refrigerator for 2 weeks or the freezer for 3 months.
Nutrition Information
Serving size: 1 bar Calories: 218 Fat: 12.6 g Saturated fat: 3 g Carbohydrates: 21.8 g Sugar: 12.9 g Sodium: 90 mg Fiber: 3.2 g Protein: 7.8 g Cholesterol: 0 mg
Recipe by power hungry at