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5-ingredient Gingerbread Protein Bars

Cook Time15 mins
Total Time1 hr
Course: Snack
Keyword: gluten-free, high-protein, oil-free, vegan
Servings: 8 bars
Calories: 263kcal
Author: J. Plants


  • 280 g. | 2 cups Almonds raw and unsalted
  • 10 Dates
  • 40 g. | 4 tbsp. 5-spice powder
  • 60 g. | 2 scoops Soy protein powder chocolate flavor
  • 40 g. | 4-inch piece Ginger minced


  • Preheat the oven to 257°F/125°C and line a baking sheet with parchment paper.
  • Put the almonds on the baking sheet and roast them for about 10 to 15 minutes or until they’re fragrant.
  • Meanwhile, cover the dates with water in a small bowl and let them sit for about 10 minutes. Drain the dates after soaking and make sure no water is left.
  • Add the almonds, dates, 5-spice powder, protein powder and ginger to a food processor and blend into a smooth mixture.
  • Alternatively, add all ingredients to a medium bowl, cover it, and process using a handheld blender.
  • Line a loaf pan with parchment paper. Add the almond mixture to the loaf pan, spread it out and press it down firmly until it is 1 inch (2.5 cm) thick all over.
  • Put the loaf pan in the fridge for about 45 minutes, until it has firmed up.
  • Divide into 8 bars, serve cold with optional toppings and enjoy!
  • Store the bars in an airtight container in the fridge, and consume within 6 days. Alternatively, store in the freezer for a maximum of 90 days and thaw at room temperature.


No blender? Mince the dates and nuts as fine as possible, knead all the ingredients by hand and add a quarter cup of water to make everything stick together.
Soy protein
(can be substituted with pea protein)
(can be substituted with sunflower seeds)