Easy Soy Protein Crisp Bars (No-Bake, High Protein)
These easy soy protein crisp bars are made with just 6 wholesome ingredients and pack 14g of protein per serving. They're no-bake, ready in minutes, and taste better than store-bought protein bars.
Servings: 20
Calories: 138kcal
Equipment
- 1 8×8-inch (20×20 cm) square baking pan lined with parchment paper
Ingredients
- 130 grams soy protein crispies 2 cups - I use Smart Life Soy Protein Crisps (US link) or KoRo Soy Protein (UK link)
- 40 grams brown rice cereal crisps 2 cups I use One Degree Organic
- 30 grams hemp hearts 3 tablespoons
- 192 grams natural peanut butter unsalted ¾ cup
- 105 grams pure maple syrup ⅓ cup
- 2 tablespoons coconut oil
- ¼ teaspoon kosher salt
- 55 grams coconut or brown sugar packed ¼ cup
- 1 teaspoon vanilla extract
Optional Topping
- 20 grams dark chocolate about 2 squares , I used 70% lindt
- ¼ teaspoon coconut oil
Instructions
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving some overhang on the sides to use as handles later. Set aside.
- In a medium mixing bowl, combine the soy protein crispies, brown rice cereal crisps and hemp hearts. Stir to combine evenly and set aside.130 grams soy protein crispies, 40 grams brown rice cereal crisps, 30 grams hemp hearts
- In a small saucepan over low-medium heat, combine the peanut butter, maple syrup, coconut oil, coconut sugar, vanilla extract and salt. Stir constantly until everything melts together into a smooth, glossy mixture, about 2-3 minutes. Don't let it boil, just melt and combine.192 grams natural peanut butter unsalted, 105 grams pure maple syrup, 2 tablespoons coconut oil, ¼ tsp kosher salt, 55 grams coconut or brown sugar, 1 teaspoon vanilla extract
- Pour the warm peanut butter mixture over the soy crispies and hemp hearts. Use a spatula to fold everything together quickly, making sure all the crispies are evenly coated. Work while the mixture is still warm, as it becomes harder to stir as it cools.
- Transfer the mixture to your lined pan. Use the back of a spatula or a piece of parchment paper to press the mixture down very firmly and evenly into the pan. Really compact it, this is key for bars that hold together well.
- Chill in the refrigerator for at least 2 hours, or in the freezer for 30 minutes, until completely firm.
- Optional chocolate drizzle: Melt the dark chocolate with 1 teaspoon coconut oil in the microwave in 30-second intervals, stirring between each, until smooth. Drizzle over the chilled bars and return to the fridge for 10-15 minutes to set.20 grams dark chocolate, ¼ tsp coconut oil
- Once firm, lift the entire slab out of the pan using the parchment paper overhang. Place on a cutting board and use a sharp knife to cut into 20 bars. For clean cuts, warm your knife under hot water and wipe it dry between each cut.
Notes
Soy protein crispies: These are essential for the high protein content. Don't substitute regular rice crispies or puffed rice, as they contain very little protein.
If you want to make this recipe even higher in protein, you can leave out the brown rice cereal completely and replace it with the same amount of extra soy protein crispies. Personally, I like using a mix of both because it gives the best texture, crunchy, but not too dense.
Peanut butter: Use natural unsalted peanut butter with just peanuts in the ingredient list. If your peanut butter includes salt you can omit the salt in the recipe. Smooth works best.
Pressing firmly: This is the most important step for bars that hold together. Don't be gentle.
Cutting tips: Always wait until the bars are completely firm before cutting. Warm your knife under hot water and wipe dry between cuts for the cleanest slices.
Storage:
Store in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the soy crisp bars for up to 3 months. I recommend slicing before freezing, that way you can grab them straight from the freezer for a quick snack. I don't recommend keeping these bars at room temperature as they will soften, however, they're fine to pack in a lunchbox for a few hours. They'll just be a bit softer than when straight from the fridge.Nutrition
Calories: 138kcal | Carbohydrates: 12g | Protein: 8.1g | Fat: 7g | Saturated Fat: 2g | Sodium: 84mg | Fiber: 1g | Sugar: 6.5g
