- 1 cup (130g) vegan protein powder (I used Epic Protein Powder Original)
- 1/3 cup and 1 tbsp (87g) brown rice syrup (or coconut nectar, date syrup)
- 1 tbsp (13g) maple syrup
- 1 tbsp (15g) almond butter
- 2 tbsp (26g) melted cocoa butter
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/3 cup candied pecans (see the notes to make your own)
- 3 tbsp cocoa butter, melted
- 5 tbsp powdered sugar (or 1 tsp maple syrup for a thinner glaze)
- 1/8 tsp vanilla extract
- Place the candied pecans in the bowl of a food processor, pulse a few times until roughly chopped. Transfer to a small bowl and set aside.
- Add the protein powder, brown rice syrup, maple syrup, and almond butter to the bowl of a food processor. Process for a few seconds until roughly combined.
- Stir in the melted cocoa butter, cinnamon and vanilla extract, and process for another 10-15 seconds, or until coarse meal forms. Test the dough by taking about 1 tablespoon of the mixture and press it firmly in your hands, if it sticks together it’s okay. If it’s still too crumbly, add 1-2 tsp brown rice syrup and mix for another 3-5 seconds.
- Transfer to a mixing bowl and stir in the chopped pecans. Mix with your hands until the pecans pieces are well distributed.
- Line a 7×5 inch baking dish with parchment paper. Transfer the mixture to the dish and flatten, pressing down firmly with your hands, or the bottom of a glass. You can also flatten the dough between two sheets of parchment paper until you get the desired thickness.
- Transfer to the refrigerator and chill for at least 1 hour.
- For the glaze: Melt the cocoa butter over low heat in a small saucepan. Transfer to a bowl and add the powdered sugar (or maple syrup) and vanilla extract. Mix well with a spoon until smooth and well combined. If you want a thicker glaze, add more powdered sugar. For a thinner glaze, add more cocoa butter.
- Drizzle the bars with the glaze and chill in the fridge for about 1 hour. Remove from the fridge and cut into 4-5 bars.
- The bars will keep for up to 3 weeks at room temperature, wrapped in plastic film. You don’t have to keep the bars in the fridge, the glaze won’t melt at room temperature.
If you don’t have candied pecans on hand: Preheat oven to 330°F. In a small bowl, combine 1/3 cup pecans with 2 tsp maple syrup, 1/8 tsp cinnamon, and 1/8 tsp salt. Place on a baking sheet lined with parchment paper and roast for 13-15 minutes. Remove from the oven and let cool completely.
If you substitute cocoa butter for coconut oil, keep the bars in the refrigerator since the glaze might melt at room temperature, coconut oil having a lower melting point than cocoa butter.
- Serving Size: 1 Bar
- Calories: 264
- Sugar: 13.1g
- Fat: 13.6g
- Carbohydrates: 20.9g
- Fiber: 2.2g
- Protein: 21g