Chocolate & Hazelnut Protein Bliss Bars
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All right, now let me tell you about these bars. I gave one to my friend Sue and her eyes widened in shock as she ate it. “And these are actually GOOD for me????” She couldn’t believe it. “But they taste so naughty!’ The bar was devoured in a matter of seconds. Now you see it, BAM! Now it’s gone. They’re the kind of bar that’s actually great to watch other people eat (and obviously eat yourself!) because they’ll look all normal before they eat it but as soon as they bite into the bar, they’ll get a crazed look in their eyes. Until they’re done with the bar and they’re left sitting there, staring at the wrapper wondering what the Frank just happened – was that bar real!? It’s seriously THAT good. But I’ll stop blabbering about it. Just make them, OK? Because, trust me, they’ll stop you in your tracks.
Ingredients for the Body
1/2 cup chocolate whey protein powder (make SURE you use a good one; one that actually tastes of chocolate – the next newsletter will include a small essay titled ‘The Difference Between Chocolate Wheys’ that I think you’ll find very useful)
1/4 cup coconut flour
1/4 cup ground flaxseed (or ground nuts if you’re anti-flax for some reason)
1/2 cup of milk (any milk will do but I prefer to use cartoned coconut one)
Ingredients for the Coating
2 tbsp of hazelnut butter (I used THIS beauty)
1 tbsp of chopped nuts
4 squares of dark chocolate (I used 90% Lindt but anything about 75% will work)
1. Mix all the ‘body’ ingredients together in a big bowl until you get a sort of dough that you can shape with your hands. If your mix is too wet, add a bit more coconut flour (or cocoa powder even). If it’s too dry, add a bit more milk. Basically, just follow the blueprint directions in my Protein Bar Ebook.
2. Shape 4 medium bars out of the above mix or six small ones. Use a flat surface to shape the bars and make them rectangular as opposed to sausage-like. You could shape the mix into truffles too by just rolling the mix into ‘balls.’
3. Transfer the bars to the fridge for 30 mins. This is optional but it kind of helps them set a little bit, making their coating easier.
4. Melt your chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water).
5. Add a layer of nut butter on top of each bar (using a spoon – see pic to the left here). Top the nut butter with the chopped nuts, and cover the whole thing with melted chocolate.
6. Put in the freezer for 30 minutes or until the chocolate has set and…
Macros per bar (out of 6, if you make small ones like me): 174kcals, 11g protein, 10g carbs (out of which 5 is fiber so net carbs = 5g!) and 11g fat, mostly from the flax, nuts, and dark chocolate which is great because those are fantastic sources of fa, rich as they are in antioxidants, vitamins, minerals, and fiber.
PS: Did I happen to mention that the next Protein Pow Newsletter is coming out next week and will be packed full of exciting news? Because it is. Because it will be. Sign up here.