Vegan Mars Protein Bars You Can Make in a Flash

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If you're looking for a sweet, delicious snack with some protein, this one's for you!

Layers of light, crispy rice with peanut butter and chocolate. All the good stuff in life, packed into just 156 calories per bar.

The prep is exactly my speed: simple. Mix everything in a bowl, then let the fridge do the rest.

A Little About These Mars Protein Bars

The base is plain crispy rice cereal I picked up at the supermarket. You may also see it called puffed rice—that works, too. Just make sure there's no added sugar.

I used Myprotein's natural peanut butter, with no added sugar or palm oil. You can swap in the same amount of almond butter or plain tahini.

To sweeten things up and help everything stick together, I used silan (date syrup). You can use the same amount of maple syrup instead.

A Mars bar without chocolate isn't a Mars bar! So I used just 100 g (3.5 oz) of dark chocolate. A little chocolate in your belly, and life is good.

For a protein boost, I added one scoop of Myprotein's chocolate-flavored vegan protein powder

A quick reminder: use my discount code for an extra 10% off – Haggai

Vegan Mars Protein Bar Nutrition

One bar, when the batch is cut into 20 pieces, contains:

• 156 calories
• 15 g carbohydrates
• 5 g protein
• 8 g fat

Vegan Mars Bars

Prep Time 4 minutes

Yield 20 bars

Calories 156 kcal

Ingredients

• 1/2 cup silan 120 g (4.2 oz)
• 1/2 cup thick natural peanut butter 120 g (4.2 oz)
• 50 g (1.8 oz) dark chocolate
• 30 g (1.1 oz) chocolate-flavored vegan protein powder 1 scoop
• 3.5 cups crispy rice cereal 120 g (4.2 oz)
• 1 teaspoon vanilla extract

For the Topping

• 80-100 g (2.8–3.5 oz) dark chocolate
• 1 teaspoon coconut oil
• Pinch of salt

Instructions

1. Add the silan, peanut butter, chocolate, and vanilla extract to a deep microwave-safe bowl.

2. Microwave in 30-second bursts until the chocolate melts. Alternatively, set the bowl over a pot of boiling water and heat until melted.

3. Stir thoroughly until everything is smooth and evenly combined.

4. Add the protein powder and crispy rice cereal. Mix well until you have a sticky mixture.

5. Line a 20 × 30 cm (about 8 × 12-inch) baking pan with parchment paper.

6. Press the rice mixture firmly into the pan using your hands or the bottom of a glass.

7. Melt the dark chocolate for the topping and stir in a little vegetable oil to thin it out.

8. Pour the chocolate over the rice mixture, letting it spread into an even layer across the entire pan.

9. Refrigerate for 30–40 minutes, until set.

10. Remove from the fridge, sprinkle with a little coarse salt, and cut into 20 pieces.

11. Store in the refrigerator for about a week.