Simon’s Protein Bar


1/2 cup vanilla whey protein
1/8 cup coconut flour
1 cup rolled oats
1/2 cup dried apples
1/2 cup  macadamia nuts
3/4 cup  coconut milk (you can sub this with hemp milk or almond milk too, just not a dairy milk as you want them to last all day and dairy is trickier without refrigeration)
1/4 cup vanilla rice protein powder
1 tablespoon hemp seeds (optional)
1 tablespoon maca powder (optional)
1 tablespoon vanilla (optional but awesome)


1. Mixed together in a big bowl using a blender or spoon (a blender is good if your rolled oats are thick (so you break them up). If they’re instant oats, you can just mix them with your hands or a spoon).


2. When you mix up all the ingredients together, you’ll end up with a more or less mushy batter (see picture to the left). What you then do is, in a cookie tray or any flat surface you want, throw a bunch of coconut flour and/or grated coconut.

3. Roughly divide the mix above into balls and throw them on the flour to mold them. Basically, by rolling the mix on the flour, you’ll be able to shape them into bars easier as they become less sticky. See picture to the left here.

4. OK. So, once all your bars are shaped, melt a bar of dark chocolate in a bain marie (you know, a glass bowl on top of a pot of boiling water). When the chocolate has melted, dunk the bars in there using a spatula. You can also just pour the chocolate on them and turn them over on a tray. It’s up to you.

5. Finally, just move the to the freezer for an hour and that’s it: done!

Macros per Serving (out of 8): 

15.1g protein
16.3g carbs
11.9g fat
4.9g fiber


Remember to eat some of your batter before you mold them into bars so you can tweak it then. If the mix is way too mushy, add more brown rice protein pow and/or oats to the mix and mix again. You want the mix to be chewable and not squish up when you carry your bars! Note to that, if you’d like to drop the fat grams, you can just ditch the macadamia nuts.



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