Naked No-Bake Protein Bars

Welcome to a flash post – a post where I give you a recipe in a flash. No Intro. No Bells. No Fireworks. Just a super easy recipe that’s going to make your tastebuds do the singing and fireworking and cartwheeling and boom booom BAAAMING! Ready? Let’s do this:

 

Naked No-Bake Protein Bars
Print Recipe
Naked No-Bake Protein Bars
Print Recipe
Prep Time 5minutes
Cook Time
Ingredients
  • 1-2 squares Unsweetened Dark Chocolate (chopped, I use 85%)
  • 1-2 Dates (pitted)
  • 1/4 cup Goji Berries (dried)
  • 1/4 cup Pea Protein Powder (or casein)
  • 1/4 cup Almond Milk (enough to bind everything together)
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Servings 4bars
Nutrition Facts
Naked No-Bake Protein Bars
Amount Per Serving
Calories 88 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 5minutes
Cook Time
Ingredients
  • 1-2 squares Unsweetened Dark Chocolate (chopped, I use 85%)
  • 1-2 Dates (pitted)
  • 1/4 cup Goji Berries (dried)
  • 1/4 cup Pea Protein Powder (or casein)
  • 1/4 cup Almond Milk (enough to bind everything together)
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 4bars
Nutrition Facts
Naked No-Bake Protein Bars
Amount Per Serving
Calories 88 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Total Carbohydrates 10g 3%
Dietary Fiber 2g 8%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Chuck all the above ingredients in a food processor. Duplicate the amount if you want to make more bars (the above makes four small ones). Process the mix until you get a kind of ‘dough’ that you can shape with your hands. If you DON’T have a food processor by the way, you COULD use a handheld blender. It just might be a big trickier because the mix will be pretty thick.
  2. Taste the the mix to ensure it’s PERFECT. If you want it sweeter, add more sweetener. If you want it more chocolatey, add more cocoa. And adapt the consistency by adding a bit more milk till you get it properly ‘moldeable.’
  3. Shape the ‘dough’ into four small bars (or two large ones). To make them properly rectangular (as opposed to them looking like fat sausages), press them against a hard surface on each side. That way, you’ll flatten the bars and make them more ‘angular.’
  4. That’s it: enjoy!
Recipe Notes

PS: Tickets for my London Protein Pow workshop in May are now OUT!!!!! At: http://proteinpow.com/11-may-2014-protein-pow-workshop

 

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