These cranberry almond protein bars are full of protein-packed ingredients, easy to make, naturally-gluten free, and absolutely delicious!


2 cups Blue Diamond Almonds (I used Blue Diamond Oven Roasted Sea Salt Almonds*)

2/3 cup puffed rice cereal**

2/3 cup dried cranberries

1/2 cup unsweetened coconut flakes

1 heaping tablespoon hemp seeds (optional)

1/3 cup brown rice syrup

2 tablespoons honey

1 teaspoon vanilla extract


Line an 8 x 8 baking dish with parchment paper. Set aside.

In a large mixing bowl, add almonds, puffed rice cereal, cranberries, coconut, and hemp seeds (if using), and toss to combine. Set aside.

Stir brown rice syrup, honey and vanilla together in a small saucepan. Heat over medium-high heat until boiling, stirring occasionally. Then let the sauce boil for 4-5 minutes, or until it reaches about 260 degrees, stirring occasionally. (The sauce will bubble up quite a bit, so keep an eye on it.) Once it’s ready, pour it evenly over the almond mixture and very quickly stir the mixture until it is evenly coated with the sauce. It hardens quickly, so you’ll need to move fast!

Quickly transfer the mixture to the lined baking dish, and press it firmly into the dish in an even layer. (I used the bottom of a measuring cup to help press the mixture down into the pan.) Let the bars cool for 30 minutes or until they reach room temperature. (You can speed up this process a bit by placing them in the refrigerator if you’d like.) Then carefully lift up the parchment paper from the baking dish and transfer it (with the bars) to a cutting board. Cut the bars into your desired shapes and sizes. Then place in a sealed container and store at room temperature until ready to eat.

The bars will last up to 10 days. Or if you freeze them, they will last up to 3 months.

*If you are using unsalted almonds, add an extra 1/2 teaspoon of sea salt to the sauce mixture while it is cooking.

**Here is the puffed rice cereal that I used. (Different than Rice Krispies.) It’s gluten-free, with no added sugar, and adds a great little “puff” to these bars.



PREP TIME 2 hours
TOTAL TIME 2 hours

A vegan banana bread snack bar made with nuts, oats, dates and protein powder to keep you fuller, longer!

Alexis: Alexis

Recipe type: Snack

Serves: 10


½ cup pitted Medjool dates, packed (about 9 large dates)

½ cup mashed overripe banana (about 1 medium banana)

1 tsp vanilla

½ cup walnuts

½ cup almonds

1 cup old fashioned oats

2 tbsp ground flaxseed

¼ tsp cinnamon

¼ tsp salt

½ cup vanilla protein powder (I used MCT Lean)

¼ cup chocolate chips (optional)


Line an 8×8 inch pan with parchment paper or plastic wrap and set aside. To help the parchment paper stick, you can spray the pan with cooking spray first.

Blend dates, banana and vanilla in a large food processor for about a minute, or until smooth. Add walnuts, almonds, ¾ cup of the oats, flaxseed, cinnamon and salt and blend for another minute or two, or until fairly smooth.

Scrape down the sides and add in the other ¼ cup of oats and protein powder. Process for another minute or until the mixture is well combined. It will be very thick and sticky. Stir in optional chocolate chips.

Spoon mixture into prepared pan. With wet hands, flatten in pan until it looks fairly even throughout.

Place pan in freezer for at least 2-3 hours. Remove from freezer and slice into 10 bars.

Store bars in freezer–they can be eaten directly from the freezer without thawing.

Hemp Protein Bars

Makes around 15 bars 
These bars are not only filled with protein, they are also magically delicious. They are sweet but it in a very nice and nourishing way. Have them after a workout or as a mid-day snack.

Dry ingredients

1 cup (160 g) pumpkin seeds

1 cup (100 g) dried shredded coconut

1/2 cup (80 g) hemp hearts (shelled hemp seeds)

1/2 cup (50 g) hemp protein powder (you can use hemp hearts instead)

4 tbsp chia seeds

2 tbsp bee pollen (optional)

Wet ingredients

20 fresh medjool dates, pitted

6 tbsp coconut oil, room temperature

4 tbsp cacao powder

1 tsp vanilla extract or 1/2 tsp ground vanilla

Add after blending

6 tbsp rolled oats

2 tbsp poppy seeds

In a food processor or blender, pulse the dry ingredients quickly. Do not over-process, you want it a little crunchy. Place the mixture in a bowl and set aside. Add all wet ingredients to the food processor or high speed blender and run until smooth. This might take some time, and if your blender isn’t strong enough you might have to help out by stirring around a few times with a fork or add a dash of water.

Pour the wet ingredients over the dry ingredients, add oats and poppy seeds and stir until well combined. Spread the batter evenly into a 11 x 7-inch (28 x 18 cm) baking dish, make sure it becomes quite compact. Place in the fridge for about 30 minutes. Cut into bars. Wrap them in paper and store in an air-tight container. Will keep around a week in the fridge.

Tip: If you do not have a high speed blender, place your pitted dates on a plate and mash with a fork until they are sticky and smooth as caramel, it’ll take a few minutes. Then add the remaining ingredients one by one and kneed it by hand until well combined.