There’s really nothing better to make in advance and carry around in one’s bag than protein bars (and, well, some carrots and boiled eggs?) This recipe right here demonstrates a very interesting point, one which I think I’ve made multiple times before but bears repeating: protein bars made with whey protein are sticky – stickier than those made with casein and harder to shape. In a way, this makes them more like store-bought bars, in terms of consistency texture. Also, since I added oats here, the kcals are also more in line with commercially available bars (higher in carbs than protein). One way to up their protein content would be to add some pea protein too or even a tbsp or two or casein? Give it a shot.
As I wrote in my bodybuilding.com column, I’m absolutely against the idea of buying store-bought protein bars. They’re not only a huge waste of money, but when they’re not candy bars in disguise full of XYZs, they’re nasty. Better to make one’s one! Cheaper, easy, and weeeeheheeey better (better tasting and better for you!)
1/2 cup ground almonds
1 cup toffee flavored whey
3 tablespoons coconut flour
1 tablespoon sugar-free caramel
1/8 cup instant oats (or just more ground almonds + a bit more coconut four)
4 squares 90% Lindt Chocolate (to coat)
1. Blended together (minus the chocolate), bound with a bit of water (1 tablespoon at a time) until a pasty and moldable consistency is reached
2. Melt the chocolate in a bain marie (a glass bowl on top of a pot of boiling water) and proceed to shape your bars into rectangles. When the chocolate has melted, dunk the bars in there and then move them over to the freezer for about 30 minutes.
Macros per Serving (out of 4):
11g carbs (3.4g sugars)
11g fat (5.4g sat)
This makes 4 bars. The bars end up tasting toffee-sweet and almost fudgy! a flavor that, combined with the chocolate = an absolute winner. Give them a shot.