5 ingredient protein bars that are high in protein and incredibly delicious! Customizable depending on the protein powder used. Only 20 minutes and 1 food processor required!
Ingredients
US Customary – Metric
PROTEIN BAR
- 1 ¼ cups creamy salted peanut butter (or sub-almond, cashew or sunflower)
- < span class="wprm-recipe-ingredients-amount">5 medjool pitted dates (add more for sweeter bars)*
- 2/3 cup Hempseed
- 1/3 cup Chia seeds (or among other seeds, like sesame or flax)
- 1/3-1/2 Cup protein powder (< a href="https://minimalistbaker.com /vegan-v anilla-protein-powder-review/" target="_blank">Vanilla, < a href="https://minimalistbaker.com/flavored-protein-powder-review/" target=" _blank">flavored or chocolate – or any other flavor) *
TO TOP optional
- 1/4 cup dairy-free dark chocolate, chopped < span class="wprm-recipe- ingredients-notes wprm-recipe-ingredient-notes- faded">(we like Enjoy Life, Theo and Lily’s for a sugar-free option)
- 1/2 Soup Coconut oil
- 1 soup < span class="wprm- Recipe ingredient name">Cocoa Nibs
Instructions
- Add peanut butter and pitted dates to a Food processor and pulse a few times to incorporate. Then add the hemp seeds, chia seeds and protein powder and mix until all the ingredients are well combined and you have a cookie dough-like texture (see photo).
- < div class="wprm-recipe-instruction-text" style="margin- bottom:5px";="">If it’s too wet, add more dry ingredients of your choice added, such as protein powder or hemp seeds. It’s too dry, moisten with a little more nut butter.
Flavour and adjust flavor as needed by adding more protein powder of your choice for flavor or more dates for sweetness (if adding more dates, chop first to encourage a homogeneous mix). Mix again until well combined.
Clip a standard skillet bread with parchment paper. Transfer the mixture to the pan and spread out with the back of a spoon. Then use a flat object (like a drinking glass) to flatten them into a flat, evenly packed layer.
Place in the freezer and chill for at least 10-15 minutes to allow the mixture to firm up. The longer it freezes, the harder it becomes.
Optional for the topping: Melt the dark chocolate and coconut oil in a water bath on the stove or in the microwave in 20-second increments. toss with occasional stirring to promote fusion. Then sprinkle the top of the bars (see photo). Garnish with cacao nibs for extra texture (also optional).
When cool, remove from the freezer and cut into 12 equal bars or squares.
We recommend Store in the fridge for up to 2 weeks or in the freezer for up to 1 month (freezer is best!). They taste great straight from the fridge or freezer and tend to go soft at room temperature.
