Chocolate Pecan Pie Protein Bars (Vegan, No Bake)

Chocolate pecan pie protein bars combine a chewy date, oat, pecan and vanilla protein base with a smooth chocolate topping and a generous scattering of pecans. They are vegan, no bake and straightforward to keep on hand for a portable snack. Use certified gluten-free oats and chocolate chips when needed.

Introduction

Chocolate and pecans are a particularly good way to finish a long run—or an ordinary afternoon. I first made these bars in the days after completing a marathon. Finishing it called for something celebratory, but I was so sore and sleepy, I needed something straightforward. A little chocolate, in the form of a no-bake protein bar, seemed entirely appropriate!

The base comes together in the food processor with dates, toasted pecans, oats, almond butter and vanilla protein powder. Press it into muffin cups, spread the chocolate layer over the top, and let the refrigerator do the rest. You get a chewy, nutty base and a soft chocolate finish, with the extra pecans adding crunch.

A quick head’s up: plant-based protein powders absorb liquid differently, all based on their ingredients. Add a little more dry ingredients, or a little bit more nondairy milk, as needed. Aim for a thick, sticky dough that holds together when pressed; if yours is dry or crumbly, add a little more nondairy milk before filling the cups.

Why You’ll Love This Recipe

• No baking required.A food processor, muffin tin and short turn in the microwave handle the preparation.
• Protein and fiber.Each bars has 8 grams of protein and 3 grams of fiber.
• Fits many dietary needs. The bars are vegan (egg-free, dairy-free) and oil-free. Use certified gluten-free oats and protein powder to make the bars gluten-free, too.
• A dessert-like bite.Dates and toasted pecans give the base a rich, sweet flavor beneath the chocolate.
• Straightforward to take along.Individual round bars are ready to pack once firmly set.
• Make-ahead friendly.The bars keep in the refrigerator or freezer, according to the original recipe’s storage directions.
• Date sweetened.Dates do most of the sweetening. Maple syrup, honey and sugar are not required.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Pitted dates:Soak them in warm water, then drain before processing; they add natural sweetness and bind the base.
• Almond butter:Adds richness and helps hold the base together; it also goes into the chocolate topping. (Note:add a pinch of salt to recipe if almond butter is unsalted)
• Rolled oats:Old-fashioned or quick-cooking both work. Choose certified gluten-free oats if necessary.
• Toasted pecans:Bring the pecan flavor to the base; coarsely chopped pecans finish the tops.
• Vegan vanilla protein powder:Gives the base its vanilla flavor and protein. Because powders vary in absorbency, adjust the milk to suit the dough.
• Plain nondairy milk:Moistens the base and helps smooth the chocolate layer. Use any plant-based milk you like, such as almond milk, oat milk, or soy milk.
• Dark chocolate chips:Melt with almond butter for the topping. Check vegan and gluten-free labeling as needed.

How to Make Chocolate Pecan Pie Protein Bars

Note that the complete instructions are also in the recipe card below.

1. Prepare the muffin tin.Grease or spray eight cups of a standard muffin tin.
2. Process the base.Blend the soaked, drained dates with the almond butter, oats and base-layer pecans until well combined. Add the vanilla protein powder and nondairy milk; process until a thick, sticky dough forms. Add a little more milk if the dough needs it to hold together.
3. Press and chill.Divide the dough evenly among the prepared cups. Press firmly, smooth the tops and refrigerate while making the topping.
4. Melt the chocolate.Microwave the chocolate chips with the almond butter and nondairy milk in 15- to 30-second intervals, stirring between intervals until melted and smooth.
5. Top and set.Spread the chocolate mixture over the bases. Add the coarsely chopped pecans, pressing gently so they adhere. Refrigerate for at least 2 hours, until very firmly set. Run a thin knife around each bar to release it from the tin.

Taste and Texture

The base (crust) is dense and pleasantly chewy, with little bits of toasted pecan and the caramel-like sweetness of dates. A smooth layer of dark chocolate gives way to the crunch of the chopped pecans on top. Chilled, the bars are firm enough to pick up and eat, yet still have a soft bite.

Storage

• Room temperature:Store in an airtight container for up to 4 days, provided the surroundings are not too hot.
• Refrigerator:Store in the fridge in an airtight container for up to 2 weeks.
• Freezer:Store in an airtight container for up to 3 months. Let a frozen bar soften before eating if you prefer a less firm texture.

Serving Suggestions

Enjoy these tasty bars as a:

• Farr more satisfying alternative to packaged protein bars (no corn syrup, no junk ingredients).
• Reliable snack for exercise pre-fueling or re-fueling.
• Stand-alone treat. They are essentially mini nourishing pecan pie bars, topped with chocolate. Enjoy for dessert or sweet treat, anytime (including Thanksgiving!).

Tips for Success

Protein powders vary in how much milk they absorb. The mixture should be thick and sticky enough to hold together when pressed. Add a little more nondairy milk if it is crumbly.

Compact each base in the muffin tin, then refrigerate the finished bars for at least 2 hours before loosening them with a thin knife.

Substitutions

You can use a different smooth nut butter or seed butter in place of almond butter. For example, cashew butter, tahini, sunflower seed butter, peanut butter or pumpkin seed butter.

Consider using an equal volume of unsweetened flake coconut or shredded coconut to replace the oats. Or use 1/4 to 1/3 cup of almond flour.

Replace the pecans with the nuts you prefer, such as walnuts, almonds, peanuts (pair with peanut butter), hazelnuts, or seeds, such as sunflower seed kernels, green pumpkin seeds (pepitas) or hemp hearts (shelled hemp seeds).

I have not tested these with other protein powders, such as why protein powder or collagen powder. Plant-based protein powder is dry and absorbs a lot of moisture. If you experiment oath other powders, you will likely need to add extra oats.

Frequently Asked Questions

Different vegan protein powders absorb different amounts of liquid. Process in a little more nondairy milk until the dough is sticky and holds together when pressed.

Yes. Replace the pecans with sunflower seed kernels, green pumpkin seeds (pepitas) or hemp hearts (shelled hemp seeds) and replace the almond butter with tahini, sunflower seed butter, coconut butter (not coconut oil) or pumpkin seed butter.

Yes. Store them in an airtight container in the freezer for up to 3 months.

Yes. In place of a muffin pan, press the base mixture onto a 9×5-inch (22.5×12.5 cm) loaf tin lined with parchment paper. Top with the chocolate mixture, sprinkle with the pecans, and chill. Remove the bars from the tin using the parchment paper. Slice into 8 bars.

The bars are gluten-free is you use certified gluten-free oats and certified gluten-free protein powder.