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Vegan Blueberry Apricot Protein Bars

Prep Time10 mins
Refrigeration Time3 hrs
Total Time3 hrs 10 mins
Course: Breakfast
Keyword: dairy-free, gluten free, no bake, peanut-free, vegan
Servings: 16


  • 1 cup cashew butter
  • ½ cup Turkish apricots chopped in very small pieces
  • ½ cup organic dried blueberries
  • 2 scoops Owyn Vanilla Protein Powder
  • ½ cup puffed quinoa
  • ¼ cup pumpkin seeds
  • cup uncooked oats
  • 3 tbsp maple syrup
  • ¼ cup roasted unsweetened coconut flakes
  • ½ cup 72% Signature Dark Chocolate Bar melted for drizzle


  • Line an 8” x 8” square baking pan with parchment paper and set aside.
  • Mix all the ingredients except the coconut flakes and chocolate in a large bowl with a spoon until everything is evenly distributed.
  • Scoop the protein bar mixture into the pan and flatten with a spoon or spatula, making sure it reaches the corners of the pan.
  • Top with coconut flakes and drizzle the melted chocolate over the top.
  • Refrigerate for at least 2-3 hours before taking out and cutting into bars. Enjoy!


Difficulty Level: Easy