Vegan Protein Bars 

So many vegan protein bars end up being more like a dessert than an energy-forward power bar, but not this one. This vegan protein bar is all about real food providing real power, and real satisfaction. The savory twist on a classic protein bar breaks from the all-too-common, sugary-sweet nut bars and offers a new spin on fast and filling nourishment that energizes without overwhelming your system. 

RELATED: Vegan Protein Smoothie 

Crafted from crunchy almonds, pumpkin seeds, and hemp hearts and bound together with date paste, sundried tomatoes, and a touch of extra-virgin olive oil, these vegan protein bars deliver clean, functional fuel without the crash. Their savory flavor profile—highlighted by warming cinnamon, ginger, and black pepper—creates a grounding experience that feeds your energy and supports your metabolism. 

A Smarter Way to Snack 

In a market overflowing with sweet, sticky, and synthetically fortified options, these vegan protein bars are incredibly simple and clean. They’re low in sugar, free from grains and pseudograins, and completely plant based. That makes them ideal for anyone following a Paleo-aligned, whole-food lifestyle—or simply seeking a snack that tastes as good as it makes you feel. 

Each bar includes: 

• Almonds & Pumpkin Seeds. Rich in protein, magnesium, and healthy fats that support energy production and satiety. Almonds in particular are celebrated for their heart-healthy support and contribute to healthy glucose metabolism.¹ Meanwhile, pumpkin seeds are significant sources of proteins, carotenoids, tocopherols, and antioxidants, making them an excellent ingredient for the base of these vegan protein bars.² 
• Hemp Hearts & Flaxseed. Hemp hearts are a plant-based source of complete protein, containing all nine essential amino acids. They’re also loaded with gamma-linolenic acid (GLA), a type of omega-6 fatty acid that may support hormonal balance and reduce inflammation.³ Flaxseed, on the other hand, is rich in lignans and alpha-linolenic acid (ALA), offering antioxidant activity and cardiovascular benefits.⁴ Together, they deliver fiber, essential fats, and phytonutrients that support digestive regularity and metabolic health. 
• The Spice Girls: Cinnamon, Ginger, & Pepper. These warm and savory flavors may help elevate the taste of these vegan protein bars, but they also bring their own benefits: Cinnamon is well known to mildly support healthy blood sugar.⁵ Ginger promotes comfortable digestion, but also is a mild anti-inflammatory.⁶ Black pepper helps nourish and protect the gut.⁷  
• Whole-Food Binders. Bringing these vegan protein bars together is a binder made of olive oil and soaked dates mashed into a paste with sundried tomatoes. 

This isn’t just a bar, it’s a compact, portable meal supporter for people who don’t want to compromise taste or nutrition when they’re on the go. This recipe meets that demand with nutrient-dense, anti-inflammatory ingredients that provide steady energy and long-lasting satisfaction. It’s also entirely free of stevia, erythritol, or synthetic flavorings, making it a clean-crafted option for conscious consumers.  

Enjoy a vegan protein bar post-workout, during travel, or anytime you need a reset that’s protein-rich, savory, and satisfying. These bars were built to support clean, healthy living, because when nourishment is simple, savory, and smart, it becomes a ritual worth keeping. 

TIPS: 

• Can’t find date paste? Make it yourself by soaking Medjool dates in warm water, removing the pits, and mashing. 
• I used a separate bowl to combine the olive oil, Medjool dates, and diced sun-dried tomatoes and then mashed them into their own oily paste before adding it into the mixture. If you have a mortar and pestle, that is the easiest.  
• Place the entire mixture into a sheet pan and then use a knife to cut them into cleaner bar shapes before placing them in the refrigerator.  
• Throw them in the freezer if you’re planning on taking them on a long hike so they reach the perfect firmness after a long excursion.  

Photo: Dr. Keenan

Photo: Dr. Keenan

Photo: Dr. Keenan

Photo: Dr. Keenan

References: 

1. Barreca, D., Nabavi, S. M., Sureda, A., Rasekhian, M., Raciti, R., Silva, A. S., Annunziata, G., Arnone, A., Tenore, G. C., Süntar, İ., & Mandalari, G. (2020). Almonds (Prunus Dulcis Mill. D. A. Webb): A Source of Nutrients and Health-Promoting Compounds. Nutrients, 12(3), 672. https://doi.org/10.3390/nu12030672 
2. Batool, M., Ranjha, M. M. A. N., Roobab, U., Manzoor, M. F., Farooq, U., Nadeem, H. R., Nadeem, M., Kanwal, R., AbdElgawad, H., Al Jaouni, S. K., Selim, S., & Ibrahim, S. A. (2022). Nutritional Value, Phytochemical Potential, and Therapeutic Benefits of Pumpkin (Cucurbita sp.). Plants (Basel, Switzerland), 11(11), 1394. https://doi.org/10.3390/plants11111394  
3. Kapoor, R., & Huang, Y. S. (2006). Gamma linolenic acid: an antiinflammatory omega-6 fatty acid. Current pharmaceutical biotechnology, 7(6), 531–534. https://doi.org/10.2174/138920106779116874 
4. Rodriguez-Leyva, D., Dupasquier, C. M., McCullough, R., & Pierce, G. N. (2010). The cardiovascular effects of flaxseed and its omega-3 fatty acid, alpha-linolenic acid. The Canadian journal of cardiology, 26(9), 489–496. https://doi.org/10.1016/s0828-282x(10)70455-4  
5. Allen, R. W., Schwartzman, E., Baker, W. L., Coleman, C. I., & Phung, O. J. (2013). Cinnamon use in type 2 diabetes: an updated systematic review and meta-analysis. Annals of family medicine, 11(5), 452–459. https://doi.org/10.1370/afm.1517  
6. Wilson P. B. (2015). Ginger (Zingiber officinale) as an Analgesic and Ergogenic Aid in Sport: A Systemic Review. Journal of strength and conditioning research, 29(10), 2980–2995. https://doi.org/10.1519/JSC.0000000000001098  
7. Butt, M. S., Pasha, I., Sultan, M. T., Randhawa, M. A., Saeed, F., & Ahmed, W. (2013). Black pepper and health claims: a comprehensive treatise. Critical reviews in food science and nutrition, 53(9), 875–886. https://doi.org/10.1080/10408398.2011.571799