Vegan RXBar Recipe

I’m working on a vegan RX Bar recipe based almost completely on the packaging. I looked up the average protein per egg white (the RX Bar has the equivalent of 3 egg whites) to determine how much pea protein and sprouted brown rice protein to replace it with so that each bar has about 10g of protein from this 1:1 protein mix. The recipe I’m working with makes 4 bars.

1/4 c pea protein
1/4 c sprouted brown rice protein
24 almonds
16 cashews
8 medjool dates

Since I’m trying to make the Coconut/Chocolate flavor, I added:

1 Tbsp cacao
1 Tbsp unsweetened, shredded coconut

Set aside half of the almonds. Add everything else to the food processor fitted with the S-blade and process for about 90 seconds, stopping periodically to check consistency. You’ll see that initially you have a pretty dry, powdery mix. Keep processing. When it’s ready to be formed, it will appear sticky and will have formed tiny little balls. Add the remaining almonds and pulse to coarsely chop the almonds. Scrape into a large bowl and press into a ball. You should have about 10 ounces of dough. The RX Bars from the store are only 1.8 ounces, so this may need some adjustment since I’m shooting for 4 servings and 10 ounces divided into 4 servings make 2.5 ounce bars. Divide the dough evenly into 4 balls and form into bar shapes. I pressed mine into a mason jar ring which made them puck shaped, but that’s just fine.

NOTE: the dates that I used were huge. try using just 6 of the giant dates for 4 servings.

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