When I work on recipes for the blog I have a pretty good idea which ones are going to “go viral”. Every blogger has his or her specialties – their specific talents that keep people coming back for more. History (and stats) show that what my readers (you guys!) love most are my raw desserts. These are the posts that tend to evoke the most Facebook shares, Pinterest attention, Tweets, etc…you know all that social media that I hate to love (or is it love to hate?).  

When I started noticing this trend I was:

a) Surprised. Raw food is only something I became interested in a couple of years ago and suddenly these recipes were getting all kinds of attention. 

b) Tempted. It was a long-time battle to stay true to myself with this blog and not let traffic and attention drive my content. I found myself tempted to create only recipes that would give me loads of traffic, neglecting my original intention with the blog – showing how amazingly eclectic a vegan diet can (and should) be. 

I am happy to say that I have silenced that desire (at least for now). The content of this blog has remained an honest depiction of my vegan diet as well as all kinds of recipes I am excited (sometimes giddy) to share. 


And that means that often times I make posts knowing full well that they will have their day in the sun (or not) and shortly be buried up in the following weeks. That’s okay with me. Each of those recipes, collections of photos, and stories I share are an important piece to this dynamic project that I love so much. 

gcpbThen sometimes those very simple recipes, the ones I expect to be lost in my archives, are found and through the magic of the interwebs become some of my most popular recipes ever. Case in point: these German Chocolate Protein Bars. Made less than 4 months into my humble blogging beginnings, this little post has gone on to become my 4th most popular recipe and the more attention it was getting, the more it was calling out for a serious make-over. 


This new German Chocolate Protein Bar is a slightly healthier, nuttier, and awesomer version of the first but I have kept the original (along with the newer one) in the recipe card below for everyone who has been making and loving these bars over the past 2 years. 

5.0 from 1 reviews
German Chocolate Protein Bars
Prep time
Cook time
Total time
Makes: 12 bars
  • Original Recipe
  • 1 cup oats
  • ½ cup soy protein powder
  • ¼ cup cocoa powder
  • ⅔ cup dates, pitted
  • ⅓ cup + 2 tbsp pecans
  • ½ cup + 3 tbsp shredded unsweetened coconut
  • 6 tbsp brown rice syrup
  • 1 tsp vanilla extract
  • ½ salt
  • New & Improved Recipe
  • 1 cup oats
  • ½ cup vegan protein powder (I used soy)
  • ¼ cup cocoa powder
  • 1 cup Medjool dates, pitted and soaked for 30 minutes
  • ½ cup + ¼ cup chopped pecans, divided
  • ½ cup + ¼ cup shredded coconut, divided
  • 1 tsp vanilla extract
  • ½ tsp salt
  • water as needed (up to ¼ cup)
  • 2 tbsp cacao nibs or chocolate chips
  1. In a food processor grind up the oats until they are a fine flour. Add protein and cocoa powders and blend again until well combined.
  2. Drain and rinse the dates then add them to the food processor along with ½ cup of pecans, ½ cup of shredded coconut, vanilla, and salt. Blend again, adding a little water at a time, until a dough forms.
  3. Transfer dough to a bowl, stir in the remaining ¼ cup of pecans and coconut along with 2 tbsp cacao nibs or chocolate chips.
  4. Scrape dough onto a piece of parchment paper or silicone baking mat. Cover with another piece of parchment paper and roll the bars out to about ½ inch, shaping into a square as you roll.
  5. Place the bars in the refrigerator for 2-3 hours, allowing them to firm up before cutting into 12 equal pieces.
  6. Store in refrigerator for 5 days or a month in the freezer.
When making the original recipe, add the brown rice syrup in along with the dates and omit the water.


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