I made these energy protein bars for trips. I call them “ENERGENCY" protein bars because they give you quick energy during times of emergency! Not only are they suitable for road trips; they are perfect for: snacks, workout fuel, meeting snacks, parties, to-go breakfast, dessert, and kids will love them! This no-bake recipe is made with only six clean vegan ingredients and has an easy gluten-free ingredient swap. Snack bars can be very high in sugar and calories, luckily these ones are not. That being said, if you can’t fight the urge to have just one, you are welcome to have another!
Energency Protein Bars [Vegan]
- One bag 100 percent whole grain puffed kamut
- Two bags of vegan mini marshmallows
- One cup carob chips
- Two scoops of vegan vanilla protein powder.
- One teaspoon vanilla
- 1/2 cup unsweetened almond milk
- 1/2 cup trail mix
- Add the puffed Kamut to a large bowl.
- Mix the vanilla and unsweetened almond milk together.
- Grease two plans with organic cooking spray or olive oil. You can use any pan/tin foil.
- Add almond milk and protein powder to a non-stick pot. The protein powder is necessary in this recipe. It thickens up the almond milk to prevent soggy bars.
- Bring to a boil on medium high heat. Stir constantly or the almond milk will burn and stick to the bottom of the pan.
- Once the almond milk comes to a boil, remove from heat and stir in marshmallows.
- After the marshmallows melt, add the mixture to the large bowl with the puffed Kamut.
- Lightly mix in the carob chips (lightly, or they will melt)
- Stir in trail mix. Save a little to top the bars with.
- Poor the mixture into the greased pans.
- Spread evenly and flatten with your hands or a flat spoon.
- Sprinkle a couple tablespoons of the trail mix and carob chips from the ingredients over the top and press down.
- Place bars in the freezer for a faster dry.
- Instead of spending money on card stock or expensive paper, cut a brown paper bag for the labels wrap.
- After freezing, remove from the tin.
- They come right out and they are about an inch thick.
- Add bars to a cutting board to slice. Don’t be afraid to get your hands sticky. Mold them together if they need packed more.
- Slice in half and then into sixteen individual bars. (1 in x 3 in)
- Cut while they are frozen to prevent any crumbling.
- Wrap the brown paper around the bar and use a small strip of clear tape to hold it together.
For storage, I put them in a large freezer bag. They taste really good frozen, too!