Delicious and healthy snack on the go. These Chocolate Granola Bars are refined sugar-free, protein and good carbs rich, and so easy to make. Forget buying expensive snacks when you can make these at home, quickly, and fuss-free. You don’t need to freeze them, they will not melt or fall apart if you take them with you.

Protein Chocolate Granola Bars [Vegan]



16 squares

Cooking Time




To Make the Bars: 

  • 1 cup soaked dates
  • 1/2 cup sesame seeds
  • 1/2 cup almonds, roughly chopped
  • 1 cup rolled oats
  • 2/3 cup cocoa powder
  • 1/2 cup hemp seeds
  • 3 heaping tablespoons rice malt syrup (1 tablespoon agave nectar if needed)
  • 2 heaping tablespoons tahini (or almond or peanut butter)
  • Cinnamon
  • Pinch of Himalayan salt
  • 1 teaspoon lemon juice

To Make the Chocolate: 

  • 2 tablespoons agave nectar
  • 3 tablespoons cocoa powder
  • 1 tablespoon firm coconut oil (if already melted, then use 2 tablespoons)


  1. Toast almonds and sesame seeds in the oven.
  2. Process soaked dates in food processor until they turn into a paste and rough dough forms.
  3. Put all the dry ingredients in the bowl and mix well.
  4. In a small sauce pan heat tahini and rice malt syrup until slightly runny
  5. Add processed dates and tahini mixture into dry ingredients, add lemon juice and agave nectar if needed.
  6. Mix well, best using your hands until everything is well incorporated and a wet dough forms.
  7. Press the dough firmly onto a lined baking pan and leave for a few hours in the fridge to firm up.
  8. When firm, take it out of the pan and cut into desired shapes.
  9. Prepare the sauce. Melt the ingredients on low heat until incorporated. Drizzle the chocolate sauce on the bars and sprinkle with chopped almonds or hemp seeds.
  10. Cool again for the chocolate to set.
  11. Wrap in separate parchment paper sheets and store in the fridge.


Feel free to substitute nuts and seeds with the preferred ones just be careful to keep the ratios :) You can substitute tahini with any other nut butter. I also tried making them with almond butter...loved it