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Seed Butter Protein Bars - Easy, No-Bake, and Packed With Good Stuff

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Sunflower seed butter or tahini (unsweetened)
  • Rolled oats (old-fashioned)
  • Vanilla or unflavored protein powder (plant-based or whey)
  • Soft Medjool dates (pitted)
  • Maple syrup or honey
  • Coconut oil
  • Chia seeds
  • Hemp hearts (hulled hemp seeds)
  • Ground flaxseed (optional, for extra fiber)
  • Sea salt
  • Vanilla extract
  • Dark chocolate chips or bar (optional, for topping)
  • Flaky salt (optional, for topping)

Method
 

  1. Prep the pan. Line an 8x8-inch pan with parchment paper, leaving an overhang on two sides so you can lift the bars out easily.
  2. Soften the dates. If your dates are firm, soak them in hot water for 5 minutes, then drain well. This makes blending easier and improves texture.
  3. Make the base mixture. In a large bowl, add 2 cups rolled oats, 1/2 cup protein powder, 2 tablespoons chia seeds, 2 tablespoons hemp hearts, and 1 tablespoon ground flaxseed. Stir to combine.
  4. Warm the sticky ingredients. In a small saucepan over low heat, stir together 3/4 cup sunflower seed butter, 2 tablespoons coconut oil, and 1/4 cup maple syrup until smooth and loose. Remove from heat and add 1 teaspoon vanilla extract and a pinch of sea salt.
  5. Blend the dates. In a food processor, pulse the soaked dates (about 6 to 8) until they form a rough paste. If you don’t have a processor, mash thoroughly with a fork.
  6. Combine. Add the warm seed butter mixture and the date paste to the dry ingredients. Use a sturdy spatula or your hands to mix until everything is evenly coated and sticky. If it’s too dry, add 1 to 2 tablespoons water or more seed butter; if too wet, add a bit more oats or protein powder.
  7. Press into the pan. Transfer the mixture to the lined pan. Press firmly and evenly into the corners. Use the back of a measuring cup to compress the top—this helps the bars hold together.
  8. Add chocolate (optional). Melt 1/2 cup dark chocolate with 1 teaspoon coconut oil until smooth, then spread a thin layer over the bars. Sprinkle with flaky salt if you like sweet-salty flavor.
  9. Chill. Refrigerate for at least 1 hour, or freeze for 25–30 minutes, until firm.
  10. Slice and store. Lift out using the parchment and cut into 12 bars or 16 squares with a sharp knife. Wipe the blade between cuts for clean edges.