Best High Calorie Vegan Protein Bars

Chocolate mint fans, meet a plant-powered heavy hitter: CLIF’s Chocolate Mint Protein Bar uses soy protein isolate and concentrate to hit 20g of complete protein. For sweetness and structure it leans on cane sugar and brown rice syrup—fast-burning carbs—plus a palm-kernel-oil chocolate coating that stays crisp in a backpack.

It’s vegan and gluten-free, with its mint-chocolate flavor coming from cocoa, unsweetened chocolate, and a touch of natural mint. You also pick up meaningful iron and phosphorus from the soy and cocoa, and a couple of standard bar additives keep the texture stable and the coating smooth.

The tradeoff is higher sugar and carbs than many bars, so think fast fuel plus protein rather than a slow, all-afternoon nibble.

GoMacro’s Coconut + Almond Butter + Chocolate Chips MacroBar runs on a plant-based duo—sprouted brown rice protein and pea protein—for a dairy-free 11 grams per bar. The ingredient list is short and recognizable: almond butter and almonds for creaminess and crunch, unsweetened coconut for a toasty note, and chocolate chips sweetened with coconut sugar.

It’s carb-forward by design, with brown rice syrup and puffed brown rice providing quick fuel, balanced by fats from almonds, coconut, and cocoa butter. There are no sugar alcohols, gums, or artificial sweeteners, so the sweetness tastes familiar even if total carbs land higher than many “protein-first” bars.

Rise Bar Lemon Cashew keeps the recipe about as clean as it gets: cashews, pea protein, organic coconut nectar, and organic lemon extract - full stop.

That simplicity drives the nutrition profile: 15g of plant protein, 13g of nut fats, and 23g of carbs that come mostly from coconut nectar rather than artificial sweeteners or sugar alcohols.

Expect bright citrus over creamy cashew, slightly higher calories at 260, and more sugar than many protein bars, all from pantry-style ingredients. It reads like a snack you could make at home, with the one modern touch being the refined pea protein.

PROBAR’s Mint Chocolate Protein Bar is plant‑powered and unapologetically dessert‑leaning: 20g of soy protein isolate wrapped in cocoa and a cool mint finish.

It runs higher in carbs for a protein bar, mostly from tapioca syrup (a quick‑absorbing cassava‑based sweetener), table sugar, and tapioca starch, with soluble tapioca fiber added to bring some fiber and that soft‑chewy texture.

Fats sit in the middle—palm kernel oil gives the chocolate its snap while safflower oil brings unsaturated fats—and the whole thing lands at 270 calories, closer to a small meal than a wispy snack.

The ingredient list stays concise (16 total) with three functional add‑ins—vegetable glycerin, soluble tapioca fiber, and lecithins—there for moisture, binding, and smoothness.

88 Acres Chocolate Cherry leans into plant protein, getting its 12 grams from pumpkin and sunflower seeds instead of isolates. The chocolate‑cherry profile is built from tart dried cherries and dark chocolate, rounded with vanilla and sea salt.

Sweetness comes from familiar sources—maple syrup, brown rice syrup, and the cane sugar in the chocolate—no sugar alcohols or artificial sweeteners. With 0 additives (no emulsifiers or fillers) and about 30 percent daily value of iron from seeds and cocoa, it reads more like food than a formula.

It’s also substantial at 270 calories and 17 grams of fat, so it behaves like a mini meal, not a quick nibble.

ALOHA's Raspberry White Chocolate leans dessert-first: a plant-protein base folded with dried raspberries and a vegan white-chocolate mix built from cocoa butter and vanilla. It is a vegan, gluten-free, carb-forward bar with 14g of protein, 9g of fat, and 26g of carbs.

Sweetness stays modest thanks to soluble tapioca fiber (a refined fiber from cassava) and monk fruit (a concentrated fruit sweetener), with small amounts of cane sugar plus rice/tapioca syrups for structure.

You are looking at about twenty ingredients, including a practical handful of refined helpers—like glycerin for softness and sunflower lecithin to keep it cohesive—to preserve that creamy, dessert-like bite.

BHU Foods' Peanut Butter Chocolate Chip is a plant-protein take on the classic PB-and-chocolate combo with a short ingredient list and just a couple of functional helpers. You get 13g of protein mostly from organic pea protein, with peanuts and sunflower seeds helping out, so the bar is dairy- and soy-free.

Carbs stay relatively low because it leans on soluble tapioca fiber, a cassava-derived resistant fiber that adds body without behaving like regular sugar.

Sweetness comes from monk fruit, a concentrated fruit extract, while the satisfying richness comes from peanuts, sunflower seeds, certified-sustainable red palm oil, a bit of coconut-based MCT oil, and cocoa butter.

Cacao-nib-studded chips, vanilla, and sea salt pull the flavor together.

True to its name, this bar is a pile of roasted peanuts and almonds held together and finished with real dark chocolate and a pinch of sea salt. The protein backbone is soy protein isolate, a concentrated, complete plant protein, with a smaller boost from the nuts themselves.

Sweetness and sticking power come from glucose syrup and honey (quick energy), steadied by chicory root fiber and the nut matrix so it doesn’t feel like a candy rush. Cocoa butter and a touch of palm kernel oil give the chocolate its clean snap.

The ingredient list is short and recognizable, with minimal additives (we count one: natural flavor).

This one leans into real chocolate and fruit: cocoa liquor brings deep, dark richness while actual strawberries add a tart‑sweet pop. It’s a keto‑first recipe that prioritizes fats from coconut oil, coconut, almonds, and cocoa butter for slow, steady energy.

Sweetness comes from erythritol—a fermentation‑derived sugar alcohol that provides sweetness with little impact on blood sugar—plus a tiny touch of stevia; there’s no cane sugar. Protein is plant‑based and modest at 5g, so think nut‑and‑cocoa snack rather than protein shake.

The ingredient list is short and purposeful, with minimal additives aimed at preserving that chocolate‑berry profile while keeping sugars low.