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Protein Chocolate Bars

Protein Chocolate Bars

These bars taste like nutty chocolate bars without the guilt.  They’re full of wholesome ingredients yet they taste like a decadent dessert.  They’re basically nuts, seeds and fruit suspended in peanut buttery chocolate – yum!  They’re a great way to satisfy a sweet tooth or to provide an energy boost before or after a workout.  Luke absolutely loves them and they’re a dessert I feel good giving him.  We cut them in little squares and use them as a reward or special treat throughout the day.  Enjoy!

Protein Chocolate Bars

Ingredients:

  • 1 cup nuts of choice
  • 1 cup seeds of choice
  • 1/2 cup dried fruit of choice
  • ½ cup chocolate chips
  • 2 Tablespoons unsweetened cocoa powder
  • ½ cup coconut oil (see note below for substitution)
  • ½ cup peanut butter (or other nut butter of choice)
  • 1/4 cup honey or maple syrup
  • 2 teaspoons vanilla extract

Directions:

  • Place the nuts, seeds, fruit, chocolate chips and cocoa in a food processor or blender. Pulse until the ingredients are evenly distributed and the biggest pieces have broken up – it should still be very chunky.  Don’t puree too much or it will start to turn into butter!  If you’re working with a small food processor or a low powered blender, you may have to do this step in batches. Pour the nut mixture into a large bowl.
  • Combine the coconut oil, peanut butter, honey and vanilla in a small-medium size saucepan.  Heat on low until the butters liquify.
  • Pour the wet ingredients over the dry ingredients and stir until well incorporated.
  • Pour/press the mixture evenly into a dish of choice.  Any size will work, it just depends on how thick you want your pieces.  I like mine thin so I use a small casserole dish.  You could also use a baking pan or even a sheet pan lined with parchment paper.
  • Chill in the fridge until solid then cut into bars (or whatever shape you choose).  I recommend storing them in the freezer (up to a month) for the best texture and freshness.  You can store in the fridge (up to a week) for a softer bar but don’t keep them at room temperature or they will become a soft, gooey mess!

Note: You can substitute equal parts butter for coconut oil.  I prefer coconut oil for it’s flavor and health benefits, but butter will also make a tasty bar.

 

 

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