When you want a protein bar without nuts, dairy, gluten, or a paragraph-long ingredient list, this is your move. These vegan Nut-Free Protein Bars are loaded with good stuff like pumpkin seed butter and hemp protein, and they are naturally sweetened with maple syrup and dates. They’re dense, chewy, a little sweet, and packed with 14 grams of protein per serving.
Great for anyone with a tree nut allergy, or if you just don’t want to eat another thing with peanut butter. Also, no baking. Because no one has time for that every week.
These dairy-free, gluten-free, nut-free protein bars are one of the easiest ways to hit your protein goals on a plant-based diet. Whether you’re looking for vegan bars with simple ingredients or just trying to avoid animal products and added sugar, this is a delicious way to fuel your day without relying on artificial sweeteners or peanut butter.
For more nut-free plant-based snacking, try this Nut-Free Pumpkin Seed Granola, or Crunchy Baked Chickpeas.
Why You’ll Love These Vegan Protein Bars
- Nut-free and allergy-friendly – Great healthy snack option for those with food allergies for school lunches or shared snacks.
- High in plant-based protein – Between the hemp protein, pumpkin seeds, and chia, these hit solid protein needs.
- Natural ingredients – Maple syrup and dates make these bars sweet enough without relying on added sugar or artificial sweeteners.
- Quick to make – I promise, making your own protein bars is not complicated. No baking, no babysitting—just press, freeze, slice.
- Customizable – Toss in chocolate chips, swap the dried fruit, or drizzle with a chocolate coating if your sweet tooth demands it.
Ingredients
- Pumpkin seed butter – A nut-free, creamy base packed with healthy fats and plant-based protein.
- Medjool dates – Naturally sweet and sticky enough to bind everything without added sugar.
- Ground flax seed – Adds fiber and structure, also a binder that’s great in vegan bars.
- Chia seeds – Brings crunch and helps hold everything together thanks to their gel-like powers.
- Pumpkin seeds – More texture and more grams of plant-based protein.
- Hemp protein powder – A mild-flavored protein powder that blends well and keeps things nut-free.
- Maple syrup – Just enough natural sweetness without overpowering everything.
- Boxed coconut milk – Helps create that doughy texture, choose unsweetened to avoid extra sugar.
- Sea salt – Balances all the sweetness and boosts flavor.
- Dried blueberries – Chewy pops of tart-sweet flavor that keep things interesting.
Helpful Equipment
In addition to measuring cups and spoons, the following equipment is helpful for this recipe:
- Food processor
- Spatula
- 8 x 8 baking pan
- Parchment paper
- Mixing bowl
How to Make
This is a detailed step-by-step guide on how to make this recipe, including photographs. For the quick version, skip ahead to the recipe card below!
Add all ingredients into a food processor except the non-dairy milk, dried blueberries, and ½ of the pumpkin seeds.
Pulse until a uniform mixture is formed. Then add the plant milk 1-2 tbsp at a time until a wet cookie dough consistency is reached (shown on the right of the picture below).
Remove the mixture from the food processor and place it into a bowl with the dried blueberries and remaining pumpkin seeds. Mix with a spatula until everything is evenly dispersed.
Press the mixture into a parchment-lined 8×8” baking dish.
Place the baking dish in the freezer for 15-30 minutes.
Slice the bars and enjoy!
Store in the refrigerator up to one week to maintain firmness.
Variations
These nut-free protein bars are great straight from the fridge, but here’s how to change it up:
- Swap the fruit – Use dried cranberries, chopped apricots, or raisins.
- Add crunch – Sunflower seeds or crispy rice cereal give texture.
- Chocolate fix – Stir in chocolate chips or dip the bars in a dark chocolate coating.
- Different protein – Brown rice protein or pea protein works if you don’t have hemp.
- Swap the butter – Sunflower seed butter works too, just watch for sweetened versions with added sugar.
- On the go – Wrap individually in parchment paper and toss in your bag for a busy day snack.
How to Store
- Fridge: Store these dairy-free protein bars in the fridge separated by parchment paper for best texture. They’ll stay good for about a week in an airtight container.
- Freezer: You can also freeze them and just thaw at room temperature when needed.
More Tips
- Not Vegan? Use a whey-based protein powder or regular chocolate chips.
- Gluten-Free? You’re in luck! These plant-based protein bars are also gluten-free! Just double check your choice of protein if you switch it up.
- If the mix feels too dry, add a splash more coconut milk. Too wet? Stir in more flax
- Don’t leave them out too long—they’re best cold and will soften at room temperature.
FAQ
If you’re not avoiding nuts, sure—but then it’s not a nut-free protein bar anymore.
You can, but the protein content will drop. You’ll still be getting tons of great nutrients.
Yes, as long as all you use certified gluten-free ingredients, you should be set. Most of the ingredients in this recipe are naturally GF, but always double-check.
Unfortunately, so. They’ll make the bars wet. You can use freeze dried fruit instead if needed.
Nut-Free Protein Bars
Equipment
- Parchment paper
Ingredients
- 10 tbsp pumpkin seed butter
- 6 Medjool dates
- ¼ cup ground flaxseed
- ⅓ cup chia seeds
- ⅓ cup pumpkin seeds
- ½ cup hemp protein powder
- ¼ cup maple syrup
- ¼ cup non-dairy milk
- ½ tsp sea salt
- ⅓ cup dried blueberries
Instructions
- Add all ingredients into a food processor except the non-dairy milk, dried blueberries, and ½ of the pumpkin seeds.
- Pulse until a uniform mixture is formed. Then add the plant milk 1-2 tbsp at a time until a wet cookie dough consistency is reached.
- Remove the mixture from the food processor and place it into a bowl with the dried blueberries and remaining pumpkin seeds. Mix with a spatula until everything is evenly dispersed.
- Press the mixture into a parchment-lined 8×8” baking dish.
- Place the baking dish in the freezer for 15-30 minutes.
- Slice the bars and enjoy!
- Store in the refrigerator to maintain firmness.
Notes
More Tips
- Not Vegan? Use a whey-based protein powder or regular chocolate chips.
- Gluten-Free? You’re in luck! These plant-based protein bars are also gluten-free! Just double check your choice of protein if you switch it up.
- If the mix feels too dry, add a splash more coconut milk. Too wet? Stir in more flax
- Don’t leave them out too long—they’re best cold and will soften at room temperature.
Nutrition
Please note, while all ingredients used in this recipe have been verified to be vegan and free of applicable allergens at the time of recipe creation, different brands may differ in their ingredients or processing procedures and may change their ingredients at any time. For some recipes, I do include ingredients that are processed in a facility that processes other allergens. Please make sure to check the ingredients and processing procedures for your specific purchases to ensure they meet your dietary needs.
