Crunchy Vegan Breakfast Bar Recipe
Simple pantry staples are used to make crunchy vegan snack high protein for breakfast and ideal for busy mornings. Each serving contains 25g of protein. These high-protein, no-bake vegan snacks taste like peanut butter cookie dough and remain crunchy for days.
Ingredients
- 1 cup organic pitted dates
- 125ml hot water
- 200g mixed raw nuts
- 125g sunflower seeds
- 125g pumpkin seeds
- 125g desiccated coconut
- 4 tbsp coconut oil
- 3 tsp psyllium husk
- 1 tbsp vanilla extract
- 3 tbsp cacao
- 100g whole hazelnuts (For the topping)
- 0.5 slab 85% vegan chocolate (For the topping)
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Instructions
Soak the dates for ten minutes in hot water.
Set the oven temperature to 170ºC.
Add all the ingredients, except for the chocolate topping and hazelnuts, to a food processor along with the date water.
After one minute of blitzing, scrape down the side and blitz once more.
Fill a 10 x 8-inch lined baking tin or, better yet, a silicon tray with the batter.
Press the whole hazelnuts into the batter.
Bake for forty minutes.
Once ready, slice into bars with space between.
Bake underside 10 more minutes.
Cool completely, drizzle with melted vegan chocolate, and let set.
Tips from the SusChef Kitchen
- 💡Soak dates in hot (not boiling) water so they blend smoothly without chunks.
- 💡Use a silicone tray—no lining needed, pops out perfectly after cooling.
- 💡Press hazelnuts firmly into batter so they don't fall off during flipping.
- 💡Slice while warm but cool completely before chocolate drizzle for clean snap.
Storage & Make-Ahead
Storage: Store in an airtight container at room temp up to 1 week or in the fridge 2 weeks. Freeze individual bars up to 3 months
Make-ahead: Thaw overnight at room temp or microwave 10 seconds for a grab-and-go snack.
Nutrition (per serving)
356
Calories
10g
Protein
36g
Carbs
21g
Fat
Nutritional values are approximate and may vary depending on specific ingredients used and portion sizes. For more accurate nutritional tracking, use the SusChef app.
Frequently Asked Questions
Can I use a different nut or seed mix?
Yes, swap for almonds, pecans, chia, or flax—keep total weight 200g nuts + 250g seeds.
Is psyllium husk necessary?
It binds without baking sticky; sub 2 tbsp ground flax + 6 tbsp water if needed.
Can I skip the chocolate topping?
Absolutely—bars stay crunchy and delicious plain or with melted peanut butter drizzle.
How do I prevent crumbly bars?
Press batter firmly into tin and cool completely before slicing for a perfect snap.
Are these gluten-free?
Yes, naturally gluten-free with pantry staples; double-check chocolate label.