Why buy protein bars when it takes ten minutes to whip up a batch in your own kitchen? These protein bars are packed with protein (obviously), healthy fat, complex carbs, and are lightly sweetened with pure maple syrup! The icing on the cake, so to speak, is the raw chocolate glaze. Made with just four ingredients (cacao butter, raw cacao, maple syrup, and almond milk), it propels these protein bars into “I can’t ever go back to store-bought” territory.
Well, we made it to Friday. If you have a Monday to Friday job, happy weekend! If, like me, you still find yourself working retail on weekends, I feel ya! Hopefully you can make the most of whatever time you have off over the next couple of days.
I don’t know anyone who actually craves store-bought protein bars. Sure, I will eat one in a pinch (and given that I work in a health food store, there is never any shortage of options for when one is feeling rather peckish). However, I have never been able to find one that suits my taste and quality preferences. Most of them contain at least a handful of ingredients that I am not keen on putting into my body, and I would rather keep things as healthy and natural as possible. Add to that the fact that I am trying to reduce my plastic footprint, and it’s easy to see why homemade is the way to go.
This protein bar recipe is the product of a desperate attempt to use up some protein powder that had almost reached its best before date. It’s entirely a first world problem, true, but I hate to waste food, and I couldn’t possibly stomach more protein smoothie bowls.
These bars make the PERFECT afternoon snack when you’re low on energy and need a pick-me-up to get you through the afternoon. They are also phenomenal as a post-workout snack to kickstart muscle recovery. However and whenever you choose to enjoy them, I hope that they become your new favourite snack!
Double Chocolate Protein Bars
Time: 15 minutes + 30 minutes chill time
- 1 cup chocolate protein powder of choice (I used Botanica brand)
- 1 cup oat flour
- 1/4 tsp sea salt or pink Himalayan salt
- 1/2 cup nut or seed butter of choice (peanut, almond, cashew, sunflower, tahini all work)
- 1/2 cup pure maple syrup
- 1/4 cup non-dairy milk
Raw Chocolate Topping
- 1/4 cup cacao butter
- 2.5 tbsp raw cacao powder
- 2 tbsp pure maple syrup
- 1 tbsp non-dairy milk
- Combine protein powder, oat flour, salt, maple syrup, and nut butter in a large mixing bowl. Stir until dough begins to form. Gradually add non-dairy milk until mixture reaches a cookie dough consistency.
- Line a 8×8 square baking pan with parchment paper. Press dough evenly into pan and flatten as much as possible. You want the dough to be packed as tightly as possible so that the bars do not fall apart.
- Prepare the raw chocolate. Place cacao butter in a heat-proof bowl over a pot of almost boiling water. Once melted, remove from heat and whisk in remaining raw chocolate ingredients. Pour over protein bar dough.
- Place in the freezer for 30 minutes or until chocolate has hardened.
- Slice into 10 even rectangles and store in the refrigerator until ready to consume.