Vegan Baking

NO BAKE CACAO PROTEIN BARS

DESCRIPTION

No-bake cacao protein bars are a quick, easy, and healthy snack! These homemade protein bars are vegan, dairy-free, gluten-free, low-carb, and customizable for keto and paleo diets. They’re made in 10 minutes with peanut butter, almond flour, and cocoa, and naturally sweetened with maple syrup. That’s right – no refined sugar! Enjoy them as a post-workout dessert.

INGREDIENTS

  • 258 grams of peanut butter
  • 65 grams of Superblend protein powder
  • 63 ml maple syrup
  • 2 tbsp organic cacao powder
  • 2 tbsp almond flour
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 112 grams of chocolate chips (or more)
  • 2 tsp coconut oil (optional, see notes)

INSTRUCTIONS

  • Combine peanut butter, super blend organic protein powder, maple syrup, almond flour, cacao powder, vanilla extract, and salt in a bowl. Mix together to form a ball of dough.
  • Line a square baking dish with paper. Press the dough across the bottom of the container.
  • Combine chocolate chips and coconut oil in a bowl. Microwave for 30 seconds, stir together, then microwave for another 30 seconds. Pour melted chocolate over the dough and spread in an even layer.
  • Chill in the freezer for 5 minutes or until the chocolate sets. Slice into 8-12 bars, depending on your preferred size. Add flaky sea salt on top (optional) and enjoy!

 

NOTES

  • Coconut oil is an optional ingredient, but it provides two benefits. First, it helps to create a runnier consistency so the melted chocolate spreads easily. Second, it softens the chocolate layer so it won’t break apart when you slice the bars. I highly recommend keeping it in the recipe.
  • Store the bars in a sealed container inside the refrigerator. They will keep for 1 week. You can also freeze them for up to 3 months.
  • The nutrition information below uses stevia-sweetened chocolate chips.

NUTRITION

Serving Size: 1 bar

Calories: 230

Sugar: 6g

Fat: 13g

Carbohydrates: 15g

Fibre: 4g

Protein: 15g

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Ivelina

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