Dark Chocolate Casein Protein Bars

Isn’t it nice, sitting down to eat something, and having to unwrap it like a present? I don’t know about you but I’m a big fan of the whole thing, pointless and cheesy as it is. I made these bars last night – eight of them – and wrapped them all this morning so that they’ll be ready to walk out the door with as soon as the rooster crows and the sky lightens (or, in the case of life in the UK, as soon as the day gets less dark, hehe). The recipe couldn’t be easier. It’s totally tweakable too so, you can add whatever else you like in there to make your bars your babies ;-


1 and a 1/2 cup casein (I used MaxiRAW’s unflavored casein)
3 chopped fat pitted medjool dates
1/2 cup coconut flour (could sub this for ground oats and/or ground almonds)
1/4 cup of grated coconut
2 cups milk
1 cup plain old (filtered) H2O
1 tablespoon stevia
8 squares 90% dark chocolate (80g)


1. Mix all the ingredients together (except for the chocolate) in a big bowl. You want to add enough liquid to hold the whole thing together as a mass – not to dry and certainly not liquidy. You want to form sort of like a dough that is malleable.

2. Once you achieve this, move on to melting your chocolate in a glass bowl on top of a pot of boiling water (aka in a bain marie). Then, shape your protein mixture into bars – I got eight out of the above mix – and proceed to dunk them into the melted chocolate. (NOTE: if your mixture is too wet to allow for proper shaping, add more coconut flour to it).

3. You can use your hands to just throw them in there and coat them or you can use a spoon to coat the bars in the chocolate.

4. When they’re more or less coated (mine always end up looking rough around the edges but I think that’s fine), place them in the fridge for ~ 30 minutes and then BAM! Ready for wrapping or consuming on Le Spot.

Macros per Serving: N/A

Now, bear in mind here that, in addition to being able to use any flavor of casein you want, you can add anything to the protein mix: dried coconut, nuts, nut butter, seeds, dried fruit, other spices, etc etc etc. The beauty of bars with casein is that they end up really creamy inside. These ones in particular, made with unflavored casein and milk and a super dark chocolate coating, were especially creamy and, with the chunks of date and coconut inside, nom nom nom!

PS: If you want to learn how to make protein bars with me, using maxiRAW and GOOD hemp protein powders, sign up to our workshop here on the 25th of March!


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