Nutrient-Dense & Delicious No-Bake Quinoa Chickpea Protein Bars 🌟🏋️♀️😋
Ingredients
1 cup (170g) cooked quinoa, cooled
1 can (15 oz / 425g) chickpeas, rinsed, drained, and patted very dry
1/2 cup (120g) smooth natural peanut butter or almond butter
1/3 cup (80ml) maple syrup or agave nectar
1/4 cup (30g) plant-based protein powder (vanilla or unflavored recommended)
1 tsp (5ml) vanilla extract
1/4 tsp salt
1/2 cup (75g) dairy-free chocolate chips or chopped nuts/seeds (optional)
Directions
1. Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
2. In a food processor, combine the rinsed and thoroughly dried chickpeas and the cooked quinoa. Pulse several times until the chickpeas are broken down and roughly combined with the quinoa (some texture is okay).
3. Add the peanut butter (or almond butter), maple syrup, protein powder, vanilla extract, and salt to the food processor.
4. Process until the mixture comes together into a thick, sticky dough. You might need to scrape down the sides occasionally. If the mixture seems too dry, add a teaspoon or two of water or non-dairy milk. If too wet, add a bit more protein powder.
5. If using chocolate chips or nuts/seeds, transfer the dough to a bowl and fold them in, or pulse them in briefly at the end in the food processor (be careful not to over-process).
6. Press the mixture firmly and evenly into the prepared baking pan. Use the bottom of a glass or a spatula to get a flat, compressed surface.
7. Cover the pan and refrigerate for at least 2-3 hours, or preferably overnight, until the bars are firm.
8. Once firm, use the parchment paper overhang to lift the block out of the pan. Place on a cutting board and slice into 10-12 bars.
9. Store the bars in an airtight container in the refrigerator for up to a week or freeze for longer storage.
Recipe Information:
Preparation Time: 15 min | Chilling Time: 3 hrs | Total Time: 3 hrs 15 min | Calories per Serving: ~200-250 per bar | Number of Servings: 10-12 bars
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