Chickpea Protein Bars (11g Protein, 9g Fibers)

These Chickpea Protein Bars are a super-simple post-workout recovery or endurance performance snack with a 1:4 ratio of protein to carbs without protein powder, but with 11 grams of protein and 9 grams of fiber, and made with wholesome natural ingredients.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Chickpea Protein Bars

These Chickpea Protein Bars are a super-simple post-workout recovery or endurance performance snack with a 1:4 ratio of protein to carbs without protein powder, but with 11 grams of protein and 9 grams of fiber, and made with wholesome natural ingredients.

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Prep Time: 10 minutes mins

Total Time: 10 minutes mins

Course: Dessert, Snack

Cuisine: American

Servings: 7 bars

Calories: 334.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 1 can Chickpeas - (note 1) drained, rinsed (15 oz/400g)
• ▢ ¼ cup Peanut Butter (Unsalted) - (note 2)
• ▢ 1 ⅓ cup Rolled Oats - (note 3)
• ▢ ⅓ cup Maple Syrup - (note 4)
• ▢ 3 teaspoons Vanilla Extract - (note 5)
• ▢ 3 tablespoons Flaxmeal - (note 6)
• ▢ ⅓ cup Mini Chocolate Chips - (note 7)

Chocolate Layer

• ▢ ¼ cup Dark Chocolate
• ▢ ½ teaspoon Coconut Oil - (note 8)

Instructions

• Drain the can of chickpeas over a sieve, give a quick rinse, and place them in the bowl of the food processor.
• Add the peanut butter, oats, maple syrup, vanilla extract, and flaxmeal.
• Blend on medium-high speed for 20 seconds. Stop the food processor, scrape the sides and bottom of the food processor bowl with a spatula.
• Process again for 30-45 seconds or until the dough is smooth. If not, you can scrape down the bowl again and repeat the processing steps in 30-second bursts. It can take 3-4 times before the dough comes together. It should be sticky, but form a dough that you can press in your hand into a ball.
• If too wet, blend in an extra tablespoon flaxmeal, or oats until the consistency is right.
• Fold in mini dark chocolate chips, pulse a few times to incorporate.
• Transfer the chickpea cookie dough to a piece of parchment paper.
• Place another piece of parchment paper on top and press to flatten. I use a jam lid to press the top evenly. Form a rectangle shape.
• Peel off the top piece of parchment paper.
• In a microwave-safe bowl, add the dark chocolate and coconut oil. Microwave in 30-second bursts, stirring between each, until fully melted.
• Pour on top of the bar and spread with a spoon.
• Slide the bar – using the piece of parchment paper – onto a large plate.
• Pop the plate 15 minutes in the freezer or until the chocolate layer is hard, but still easy to cut.
• Slice into 7 bars.

Notes

Note 1: You can also swap for cannellini beans or canned butter beans. I haven’t tried cooking raw chickpeas for the recipe, but I suppose it works too if you cook, cool, and measure the same amount.

Note 2: You can use almond butter or cashew butter. Or, if nut-free, use tahini or sunflower seed butter.

Note 3: Or quick oats. Feel free to use gluten-free certified oats if needed.

Note 4: Or agave syrup or coconut nectar.

Note 5: Yes, you do need 3 teaspoons of vanilla extract to mask the bean’s flavors and create a bar that has the best vanilla flavor!

Note 6: Or ground chia seeds. You do need one or the other to absorb the liquid in the recipe and form a dough that holds into bars.

Note 7: Any mini chocolate chips can be used, dark 70% or semi-sweet.

Note 8: The coconut oil helps melt the chocolate without burning. You can swap for olive oil or avocado oil. 

Storage: Store the bars in an airtight container in the fridge for up to 4 days or freeze them for up to 1 month.

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Nutrition

Serving: 1bar (from 7) | Calories: 334.3kcal | Carbohydrates: 40.7g | Protein: 10.7g | Fat: 15.1g | Saturated Fat: 5.4g | Polyunsaturated Fat: 3.2g | Monounsaturated Fat: 4.5g | Trans Fat: 0.01g | Sodium: 47mg | Potassium: 377.6mg | Fiber: 8.8g | Sugar: 9g | Vitamin A: 22IU | Vitamin B12: 0.02µg | Vitamin C: 0.8mg | Calcium: 58.2mg | Iron: 3.8mg | Magnesium: 98mg | Phosphorus: 245.3mg | Zinc: 2.2mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Chickpeas – These legumes form the protein-rich base of your bars, providing a creamy texture when blended. You can also use cannellini beans or butter beans if you prefer.
• Peanut Butter – This contributes to the binding of the bars and adds a delicious nutty flavor and healthy fats. You can also use other nut butters like almond butter or cashew butter, or for a nut-free option, tahini or sunflower seed butter.
• Rolled Oats – These provide complex carbohydrates for sustained energy and help absorb moisture, giving the bars their structure. Quick oats also work well here, and you can use certified gluten-free oats if needed.
• Maple Syrup – This natural sweetener binds the ingredients and adds a touch of sweetness. Agave syrup or coconut nectar are also good choices.
• Vanilla Extract – This ingredient is crucial for masking any subtle bean flavors and infusing your bars with a lovely, warm vanilla taste. Don’t skimp on it!
• Flaxmeal – This acts as a binder in the recipe, helping to absorb liquid and create a dough that holds its shape. Ground chia seeds can be used as an alternative.
• Mini Chocolate Chips – These add pockets of rich chocolate flavor and a nice texture to your bars. You can use dark 70% or semi-sweet mini chocolate chips.
• Dark Chocolate – This is used to create a luscious top layer for your protein bars.
• Coconut Oil – This helps the chocolate melt smoothly and spread easily without burning, resulting in a glossy finish. Olive oil or avocado oil can also be used here.

How to Make Chickpea Protein Bars

This recipe is super simple to whip up in just a few minutes. Here’s how in pictures.

Combine all the base ingredients (without the chocolate chips) in a food processor.

Blend for several seconds and incorporate the mini chocolate chips.

Form a rectangle of batter while melting chocolate and coconut oil in a bowl.

Pour the melted chocolate on the bars and leave it in the freezer for 15 minutes.

Carine’s No-Baking Tips

Let me share a few more tips for a perfect protein bar.

• Low-Sugar Version – You can use sugar-free dark chocolate for the chips and coating, and use sugar-free maple syrup.
• Food Processor Power – For the smoothest dough, be patient with your food processor. Blending in bursts and scraping down the sides ensures all ingredients are incorporated evenly. It might take a few rounds, but it’s worth it for the right consistency.
• Dough Consistency – The finished dough should be sticky but firm enough to press into a ball in your hand. If it feels too wet, gradually add a little extra flaxmeal or oats until it reaches the desired texture.
• Even Thickness – When pressing the dough, aim for an even thickness across the entire rectangle. This ensures that all your bars cook uniformly and have a consistent texture. Using a jam lid is a perfect trick for this!
• Chocolate Melting – When melting the chocolate and coconut oil, microwave in short bursts and stir thoroughly between each. This prevents the chocolate from overheating and becoming grainy or seizing.
• Perfect Cutting – Freezing the bar just until the chocolate layer is firm but still pliable makes it much easier to slice into clean, even bars. Don’t let it freeze solid or the chocolate might crack when cut.

More Protein Bar Recipes

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