Black Bean Chocolate Protein Bars & Chickpea Peanut Butter Protein Bars (Vegan, High Protein)

Ingredients

• 1 15 oz can Black beans (Drained and rinsed, reserve aquafaba)
• 1 15 oz can Chickpeas (Drained, reserve aquafaba)
• 2 cups Old-fashioned rolled oats (Divided, 1 cup per recipe)
• 4 pieces Medjool dates (Pitted, about 1/2 cup)
• 8 scoops Vanilla plant-based protein powder (4 scoops per recipe (~60g protein total per recipe))
• 0.25 cup 100% cacao cocoa powder (For chocolate bars)
• 0.25 cup Maple syrup (For chocolate bars)
• 0.25 cup Allulose (For peanut butter bars)
• 0.5 cup Peanut butter powder (For peanut butter bars)
• 0.25 cup Peanut butter (For peanut butter bars)
• 0.25 cup Vegan chocolate chips (For topping chocolate bars)
• 1 cup Aquafaba (reserved bean liquid) (Divided, about 1/2 cup per recipe)
• to taste Salt (Sprinkle for both bars)
• 1 tbsp Brown cane sugar (Optional, for topping peanut butter bars)

Instructions

1. Prepare Black Beans and Chickpeas

   Open both cans. For black beans: drain, reserve aquafaba, rinse beans well. For chickpeas: drain, reserve aquafaba, do not rinse.

   Time: PT5M

2. Pulse Oats

   Add 1 cup oats to food processor. Pulse until oats are broken into small bits, not flour. Repeat for second batch.

   Time: PT3M

3. Make Black Bean Chocolate Bar Dough

   To pulsed oats, add black beans, 4 pitted dates, 4 scoops vanilla protein powder, 1/4 cup cocoa powder, 1/4 cup maple syrup, and about 1/4 cup aquafaba. Pulse until combined. Add remaining 1/4 cup aquafaba if needed for a dough ball consistency.

   Time: PT7M

4. Make Chickpea Peanut Butter Bar Dough

   To new pulsed oats, add chickpeas, 1/4 cup allulose, 4 scoops vanilla protein powder, 1/2 cup peanut butter powder, 1/4 cup peanut butter, and about 1/4 cup aquafaba. Pulse until combined. Add more aquafaba as needed for dough ball consistency.

   Time: PT7M

5. Line Pans and Fill

   Line two loaf pans with parchment paper. Scoop black bean dough into one, chickpea dough into the other. Press evenly into pans.

   Time: PT3M

6. Top and Season

   Sprinkle chocolate bars with vegan chocolate chips and a pinch of salt. Sprinkle peanut butter bars with a pinch of salt and optional brown cane sugar.

   Time: PT2M

7. Bake

   Preheat oven to 350°F. Bake both pans for 20 minutes.

   Time: PT20M

   Temperature: 350°F

8. Cool and Slice

   Remove pans from oven. Let cool in pan for 10 minutes, then lift out using parchment and cool completely. Slice each pan into 8 bars.

   Time: PT8M

9. Cleanup

   Wash food processor, pans, utensils, and wipe down counters.

   Time: PT20M

Nutrition Facts

Calories

220

Protein

14-18g

Carbohydrates

17-32g

Fat

1-8g

Fiber

4-7g

Ingredient Substitutions

• Instead of Black beans: Canned pinto beans (for different flavor)
• Instead of Chickpeas: Canned white beans
• Instead of Old-fashioned rolled oats: Quick oats
• Instead of Medjool dates: Other soft dates, 1/3 cup raisins
• Instead of Vanilla plant-based protein powder: Whey protein (not vegan), Chocolate protein powder
• Instead of 100% cacao cocoa powder: Dutch process cocoa
• Instead of Maple syrup: Agave syrup, Honey (not vegan)
• Instead of Allulose: Erythritol, Stevia blend, Sugar
• Instead of Peanut butter powder: Almond butter powder
• Instead of Peanut butter: Almond butter, Sunflower seed butter
• Instead of Vegan chocolate chips: Regular chocolate chips (not vegan)
• Instead of Aquafaba (reserved bean liquid): Water, Non-dairy milk
• Instead of Brown cane sugar: White sugar, Coconut sugar

Equipment Needed

• Food processor or blender
• Measuring cups and spoons
• Bread pan (loaf pan)
• Parchment paper
• Oven
• Mixing spatula
• Knife
• Cutting board (optional)
• Bowl (optional)

Critical Steps — Do Not Skip

• Properly draining and rinsing beans (especially black beans) and reserving aquafaba.
• Achieving the correct dough consistency (not too wet or dry) when pulsing ingredients.
• Not overbaking; bars should be just set.
• Letting bars cool before slicing to prevent crumbling.

Chef Tips from the Video

• Taste dough before baking and adjust sweetness as needed.
• For extra flavor, add a splash of vanilla extract or a pinch of cinnamon.
• Press dough firmly into pan for even bars.
• Use parchment paper for easy removal and cleanup.

Troubleshooting

Storage

Refrigerator: Store in airtight container up to 1 week.

Freezer: Freeze bars individually wrapped for up to 3 months.

Room temperature: Keep in airtight container up to 2 days if cool and dry.

Make-Ahead Tips

• Bars freeze well; wrap individually for grab-and-go snacks.
• Make both doughs ahead and refrigerate up to 2 days before baking.