Rainbow Protein Bars (grain-free and allergy-friendly)

I call these my rainbow protein bars because they can be made with such a wide variety of nuts. Since I’m not one to make the same recipe twice, I change up the nuts almost every time I make them!

I originally created this recipe when I was looking for some kind of grain-free high protein snack. Recently, these have a been a great snack to eat postpartum, when I need a quick bite to keep me fueled!

I calculated that each bar contains 6 grams of protein based on the ingredients below, but feel free to swap the almonds, pecans, and cashews with your favorite nuts or seeds- walnuts, pumpkin seeds, sunflower seeds, etc. (coconut flakes would probably work as well)! The peanut butter can be swapped with almond butter, sunbutter, or any other nut butter. The versatility of this recipe makes it easily adaptable if you have allergies!

Rainbow Protein Bars

Nut Layer:
1 cup pitted dates
1 cup almonds
1 cup pecans
1/2 cup cashews
1/4 cup ground flaxseed
1/4 tsp salt (omit if your nuts are salted)
1 scoop vanilla whey protein powder (1/3 cup)
1/3 cup coconut oil
1/3 cup peanut butter

Chocolate Layer:
1/2 cup melted coconut oil
1/4 cup honey
2 T. peanut butter
2 T. cocoa powder

Place the dates, almonds, pecans, and cashews in a food processor and process until they are finely ground- like the texture of gravel.

Add the rest of the nut layer ingredients and process until the mixture begins to come together into a ball.

Taste the nut mixture. You can add honey or maple syrup if you would prefer it to be sweeter.

Line a pan with parchment or waxed paper (I used a 6”x8” glass pyrex).

Dump the mixture into the pan and press firmly into an even layer.

Place in the refrigerator to harden.

Meanwhile combine the chocolate layer ingredients and mix thoroughly.

Remove the nut layer from the frig and pour the chocolate layer evenly over the top. Return to the frig and allow to harden for several hours.

Remove the bars from the pan by pulling up on the parchment or wax paper. Cut into squares (for 6 grams of protein per serving cut into 16 bars).

Recipe feedback:

"We made these bars yesterday and they are already half gone! I used carob instead of cocoa for the topping. Excellent recipe!!" ~ Jill 

"These are delicious! We only used 1/2 cup dates as I only had medjool and we find them very sweet. I ground my nuts pretty good so it was almost a nut butter (but not quite) and they held together really well. I also froze them a bit before we added the chocolate and then back to the freezer to harden. Then I cut and stored in fridge. Definitely will make again!" ~ Katie

"We tried this recipe and it is so easy to make but hard to not devour!!!!
We were so happy that Glory Gardens shared this recipe and others for us to try!" ~Amy

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