Wahoo!!!!!!!! My protein bars just keep getting better! This recipe was really a complete and total improvisation and I’m over the moooooon with how delish they turned out :-)))))) Let’s just say I’ll be nommmmmmming on the plane while finishing Eugenides’ new book (which, by the way, I think is just OK; by no means as good as Middlesex though, not even close) en route to the UK. These bars turned out stupendous – really soft, with pockets of crunchiness, perfectly chocolatey and absolutely warawuuuu!!!!!
Thank you first of all to Jeffers for helping me shape them (and eat the leftover batter). I often disregard their rectangularness but, to be honest, it does make a difference having them nice and more or less even, nah? Anyways, here’s the recipe!
1.5 cups chocolate brown rice protein powder (you can sub this with casein if you want or whey or a combo of casein and whey)
3/4 cup oat flour (or coconut flour or ground almonds)
1/4 cup smooth organic peanut butter (or almond butter or sunflower butter or coconut oil)
1/8 cup chopped pecans (or seeds or chocolate pieces)
1/8 cup flaked coconut (optional)
1 and a 1/2 cup milk (basically enough to bind the above mix together; you can use but milk, cow’s milk, rice milk, hemp milk – anything you like)
Mixed together with a spoon/fork. Makes six.
As you can tell, I added a lot of substitutions on the list of ingredients above. This is because I’m under the firm conviction that protein bars can be done with anything and everything you want AS LONG as you follow a basic protein bar rule: make a pasty, thick, nonsticky batter that you can eat raw and nommmmm at length for.
This is where the oat flour/coconut flour/ground almonds come in handy – they dry up the mix, making it ‘bitable’. What you DON’T want, is to end up with a hard or really sticky batter because then your protein bar will be annoying you chew threw and all the yumminess will be thrown out the window next to a hum-hum texture (you don’t want this).
So yeah. You mix all the above ingredients together and then, in a bain marie (a pot inside a pot), you melt some chocolate (I used 87% dark). After your bars are nicely shaped (note: you do NOT need to bake them), you just either coat them in chocolate by throwing them inside the melted chocolate, or you spoon the melted chocolate on top. When coated, just throw them in the freezer for 15-20 minutes and READY!!!!!
Wrap them in tin foil and take them with you on the plane, the bus, the train, your car, a walk, a jog, a ride; take them to the table, a park, your hand, a plate, bla bla bla bla bla. They’re easy to make, fun and, did I mention they were incredibly delicious and oh so full of goodness (and devoid of all the random XYZ one sees in commercially available protein bars)? I’d say “make them and weep!” but that doesn’t sound like an appropriate expression (unless good food makes you cry ? errrr…)
Macros per bar:
12g carb (2.5g sugars/5g fiber)
Remember, to tweak your macros, just tweak your filling! You can, for instance, up the protein and lower the carbos by using almond flour, you can reduce the fat by using less nut butter, you can up the carbos by, say, throwing in a date or two, etc etc etc ;-)