The Tastiest Vegan Chocolate Protein Power Bars

The Tastiest Vegan Chocolate Protein Power Bars

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These are VERY chocolatey and soft and chewy in just the right way. They are refined sugar-free and take no-time to make. They’ll give you the boost of a protein bar, but taste like a real dessert.

Prep Time: 40 minutes
Cook Time: 0 minutes
Difficulty Rating: Easy

Makes 6-7 Bars per recipe, 1 Bar per Serve.

Ingredients

Filling:

– 2 cups quick oats*
– 8 soft medjool dates, pitted
– ¼ cup water
– 30g serving of Chocolate protein powder (we used the True Vegan brand, but you can choose your fave)
– 2 tbsp maple or agave syrup
– 1 tsp pure vanilla extract
– ½ tsp almond extract (can use orange extract or peppermint as well)
– ¼ tsp salt

Coating:

– 150g melting dark chocolate of your choice
– ¼ tsp almond extract (or another extract of choice — same as used in filling)
– A tiny pinch of salt
Optional: Mix 1 tbsp coconut oil or cacao butter in to help with easier coating

Toppings:

Cacao Nibs, Freeze Dried Berries or edible rose petals.

Method

1. Process all filling ingredients in a food processor until the mixture begins to form a ball (stop periodically to scrape down sides as needed). Transfer this mixture into a small baking paper-lined rectangular Tupperware container or baking tin. Press down into a flat even block, smoothing out the surface – use a flat-bottomed object to help you. Freeze for a few hours until firm.

2. When set and ready to coat, melt your chocolate in a bowl. Stir in the coconut oil or cacao butter if you have it and mix well. Set aside. Have your toppings handy, then remove the filling from the freezer, pour the melted chocolate into the tray and use a spatula to ensure even coverage. Sprinkle with your choice of toppings then place back in the freezer to set for half an hour.

3. Remove the tray from the freezer, use the overhang of the baking paper to assist you to lift out the bar slab and place it onto a cutting board. Use a large knife to cut the slab into squares. Drizzle with a bit of the remaining chocolate if you like and enjoy! Keep the leftovers refrigerated.

* To make this recipe Gluten Free: You can use 2 cups almond meal + 2 tablespoons of coconut oil in place of the oats.

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