Vegan Toblerone Copycat Protein Bars Recipe

These vegan Toblerone copycat bars are a no-bake mix of vegan protein powder, agave syrup, sunflower seed butter and cinnamon, pressed into triangular bars and coated in melted dark chocolate. The whole thing takes about 15 minutes of work plus an hour in the fridge, and it makes four bars. Toblerone was my favourite chocolate before I went vegan.

Satisfy your chocolate cravings with these Vegan Toblerone copycat protein bars recipe. These bars can absolutely be split and shared with others. Well, unless you wish to keep it all for yourself which we totally understand.

You will have to get a triangular (pyramid) form for making this, although other forms e.g. square will be fine too.

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Ingredients

For the bars:

• ⅓ cup (30g) vegan protein powder
• 1 tbsp (20g) agave syrup, plus a little extra if the mix is dry
• 1 tbsp (15g) sunflower seed butter
• Pinch of ground cinnamon

For the coating:

• ¼ cup (45g) dark chocolate, chopped

Protein blends soak up liquid at different rates, so add the syrup gradually and stop when the mixture holds together.

Method

1. Put the protein powder and cinnamon in a small bowl and stir them together so the cinnamon is evenly through the powder.
2. Add the sunflower seed butter and the agave syrup. Work everything together with a spoon, then with your hands, until it forms a stiff dough that holds its shape when squeezed. If it stays crumbly, add agave half a teaspoon at a time. If it turns sticky, add a little more protein powder.
3. Divide the dough into four even pieces.
4. Form the dough into 4 square bars, or press each piece into a triangular (pyramid) mould if you have one. Press firmly so there are no air pockets, then run a finger along the edges to tidy them up.
5. Sit the shaped bars on a tray lined with baking paper and chill them in the fridge for 30 minutes. They need to be firm before they meet the chocolate, or they will fall apart in it.
6. Melt the chopped dark chocolate. Either microwave it in 20 second bursts, stirring between each one, or sit the bowl over a pan of barely simmering water without letting the base touch the water. Stop as soon as the last few lumps disappear.
7. Let the chocolate cool for a couple of minutes so it thickens slightly. Then coat each chilled bar, either by dipping it with two forks or by spooning the chocolate over and smoothing it with the back of the spoon.
8. Return the coated bars to the lined tray and chill them for another 30 minutes, until the chocolate has set hard.
9. Serve them cold, straight from the fridge, since they soften at room temperature.

Is Toblerone vegan?

Traditional Toblerone is not. The classic milk bar lists milk products and honey on the label. Formulations differ by country and the range changes, so check the bar in front of you rather than going by memory. That is the reason for this copycat: the triangular shape and the chocolate, with nothing from an animal in it.

How long do these bars keep?

Keep them in an airtight container in the fridge for up to a week, with a square of baking paper between the layers so the coating does not scuff. They also freeze well for up to three months. Freeze them on a tray first so they hold their shape, then transfer them to a container and let them sit at room temperature for about 10 minutes before eating.

Frequently asked questions

Can I use a different nut or seed butter?

Yes. Almond butter, cashew butter and peanut butter all work in place of sunflower seed butter, and each one changes the flavour a bit. Peanut butter is the most assertive and will come through over the cinnamon. Whichever you use, stir the jar well first, because a butter that has separated will leave the dough oily in one spot and dry in another.

What if I do not have a triangular mould?

Shape them by hand. Roll each piece into a short log, flatten one side on the bench to make the base, then pinch along the top edge to bring the two sides up to a ridge. It will not be as sharp as a moulded bar, but it reads as a triangle. Square bars work perfectly well too and are quicker.

Which chocolate should I use for the coating?

Any dark chocolate you like the taste of, checking the label for milk solids, since plenty of dark bars contain them and some are made on shared equipment. Around 70% cocoa gives enough bitterness to balance the agave. Chocolate chips are convenient but often contain stabilisers that make them melt thickly, so a chopped block gives a smoother coating.

Can I make them without protein powder?

You can, though the texture changes. Swap in the same weight of almond meal or fine oat flour and expect a softer, more fudgy bar that needs a little less agave to come together. It will no longer be a protein bar, so treat it as a chocolate slice instead and keep it in the fridge, since it will not hold up as well at room temperature.

• chocolate
• copycat
• vegan cookies
• vegan toblerone