Coconut, Almond, Ginger & Vanilla Protein Bar
This is a really good idea that went funny because I didn’t think it through enough. What happened? I decided to grate the ginger INTO the chocolate instead of using the ginger inside the bar. Live and learn, eh? This is why the bar as a whole ended up…well, said kindly: “textured”, said honestly: deformed. If you choose to make them (and you should if you’re into the above flavors mixed together because whaaaaaat an explosion!!) do add your ginger to the filling instead of the chocolate ;-)
1/8 cup vanilla casein
1/8 cup ground almonds
1 heaping tablespoon coconut flour
1 tablespoon ground coconut
1-2 teaspoon grated fresh ginger (could always use ground ginger instead)
3 squares of 80% chocolate
1. Mix all the ingredients together (except for the chocolate), adding a tablespoon of water at a time until a pasty paste is made (you could use milk instead of water too but I use water so I can keep them in my bag for longer without worrying about them having to be fridged).
2. When it’s pasty enough to allow you to shape it, shape it into two rectangles (or one or three) and stick them in the freezer for 5-10 minutes.
3. Then, melt your chocolate in a bain marie (i.e. in a glass bowl stuck over a pot with boiling water). When the chocolate is melted, dunk your bars in there so they get a nice coating. Place the bars on some baking paper and spoon whatever chocolate is left in the bowl.
4. Stick the bars in the freezer for 20-30 minutes and boooom! ready :-)))))
Now, you can make one big bar out of the above or two smaller ones (or three even smaller ones).
Macros per 1 out of 2 bars:
7.7g carbs (3g sugars/7g fiber)
15g fat (7.5g sat – from coconut)