These nut free protein bars have a chewy vanilla base that's topped with a layer of fudgy chocolate. They're the perfect protein bars for school lunch, as they're free from top allergens, paleo and vegan friendly!
I'm forever thankful that my kids can bring nuts in their school lunches (I know many schools ban nuts altogether), but I still like having nut free options to pack them from time to time.
These homemade nut free protein bars have been on rotation for us the past few months. My kids love them and I like knowing that they're made with simple, minimally processed ingredients that are nourishing and tasty.
These protein bars have a chewy base that's made with shredded coconut and sunflower seeds, sweetened with dates and protein packed thanks to the addition of pea protein. They're topped with a rich chocolate fudge, making them the perfect kid-friendly treat.
Why You'll Love these Nut Free Protein Bars
- nut free - these protein bars are made without almonds or other nuts, perfect for school lunches or those with nut allergies.
- paleo - made with simple, minimally processed ingredients you can feel good about eating.
- free from top allergens - no gluten, no soy, no dairy, no nuts, no eggs
- no bake - simple and easy!
Ingredients
The full recipe for these allergy free protein bars can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- unsweetened shredded coconut - make sure to get unsweetened. I like Bob's Red Mill coconut.
- sunflower seeds - I recommend raw sunflower seeds
- pea protein - I used Epic vanilla lucuma pea protein, but any brand/flavor of pea protein will work.
- Medjool dates - I like Medjool dates best, but any variety will work
- vanilla extract - optional for added flavor
- salt - enhances the flavors
- water - needed to get the right dough texture. Please note, pea protein is very absorbent, so if you aren't using a pea protein then you will most likely need to use less water in the base.
- dark chocolate - I used 85% dark chocolate chips, but you can use any chocolate
- sunbutter - added to the chocolate to make the texture creamy and more fudge-like. You can leave this out if you want, or swap it with another seed/nut butter.
How to Make Nut Free Protein Bars
For these nut free protein bars, you'll first make the base, then the topping. These bars don't require any baking, so they're super easy to put together! Here are the steps:
- First, line an 8" x 8" baking dish with parchment paper. Set aside.
- In a food processor, combine all of the dry ingredients for the base and blend.
- Add in the water and vanilla and blend until the dough starts to clump.
- Firmly press the base into your lined baking dish.
- Melt the chocolate and mix in the sunbutter. Then spread the mixture over the base.
- Chill the bars in the fridge for at least and hour, giving the bars time to set.
- Once the chocolate layer is firm, cut into 12 bars and enjoy!
Tips and Tricks
- Use pea protein - I have only tested this recipe with pea protein (I've tried multiple flavors/brands and they all worked well), so it's all I can guarantee will work. Pea protein is very absorbent, so requires a lot of moisture to get the right dough texture. If you decide to use anther type of protein powder, you'll have to play around with the water content in the base.
- Soak the dates - soak your dates in hot water before adding them to the food processor and blending. This softens the dates and makes them blend better for the base.
- Don't skip the sunbutter - sunbutter (or any nut/seed butter) mixed with the dark chocolate will create a more fudge-like texture for the topping. Since the topping is softer, the bars will be easier to cut.
- Keep the bars chilled - these protein bars hold together fairly well, but are soft. The chocolate will get melty in the heat. I recommend keeping the bars chilled for storage and when taken on-the-go. I've packed them in my kids lunches with an ice pack and they didn't have any issues.
Storage
These protein bars are best kept in an airtight container in the fridge, up to two weeks. You can also keep them in the freezer for long term storage, but they get quite firm when frozen.
FAQ
I don't have a good swap for the coconut. It not only adds to the taste, but also the texture of these bars. If you need a coconut free protein bar recipe, then I recommend checking out THESE protein bars.
I divided this recipe into 12 protein bars and estimated the protein to be 7.4 grams per bar.
More Protein Bar Recipes
Looking for other recipes like this? Try these:
Nut Free Protein Bars (Paleo, Vegan, Gluten Free)
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 protein bars 1x
Description
These nut free protein bars have a chewy vanilla base that's topped with a rich chocolate fudge. This recipe is nut free, paleo and vegan.
Ingredients
Base
- 1 cup unsweetened shredded coconut
- ½ cup raw sunflower seeds
- ⅔ cup pea protein powder (78g)*
- 6 Medjool dates, pitted
- 2 tsp vanilla extract
- ¼ tsp salt
- ½ cup water*
Topping
- ⅓ cup dark chocolate chips
- 2 Tbsp sunbutter
Instructions
- Line an 8" x 8" baking dish with parchment paper. Set aside.
- Place the dates in a bowl of hot water and soak for 5 minutes to soften.
- Drain the water from the dates and add them to a food processor, along with the coconut, sunflower seeds and pea protein. Blend.
- Add in the water and vanilla and blend until the dough starts to clump.
- Firmly press the base into your lined baking dish.
- Place the chocolate in a small, microwaveable dish and heat on high at 20-30 second intervals, mixing between. Once melted, mix in the sunbutter.
- Spread the chocolate mixture over the base.
- Chill the bars in the fridge for at least and hour, giving the bars time to set.
- Once the chocolate layer is firm, cut into 12 bars and enjoy!
- Best stored in an airtight container in the fridge, up to 2 weeks.
Notes
Please note, the nutrition facts are an estimate and calculated based off of the brands I used.
*I have only tested this recipe with pea protein (I've tried multiple flavors/brands and they all worked well), so it's all I can guarantee will work. Pea protein is very absorbent, so requires a lot of moisture to get the right dough texture. If you decide to use anther type of protein powder, you'll have to play around with the water content in the base.
Nutrition
- Serving Size: 1 bar (out of 12)
- Calories: 190
- Fat: 12.2
- Carbohydrates: 14.4
- Protein: 7.4
Katie
Hope you all love these as much as we do! Enjoy!