The Amazing Triple Chocolate Protein Bars

When you read the ingredients for these bars you’re going to ask yourself whether you’re reading the blog of a madwoman. You’re going to probably wonder how in the WORLD I decided to use the ingredients I did. Chance are, you’ll conclude that I’m slightly on the coo-coo side because “no normal person would ever mix THAT with THAT!” I want to jump into this trail of thought though and say that IF you’re thinking that the ingredients are TOO ‘out there’ to work in a protein bar, it’s YOU who’s the mad hatter. Seriously. Because these bars are delicious! And it’s their ingredients that make them so. I’ve linked them all on the post so you know exactly what I used in case you too want to jump into Protein Lala land and experience a kind of nommage that’ll drop your jaw several feet into the ground.

Screen Shot 2014-05-05 at 10.25.21Screen Shot 2014-05-05 at 10.25.53Screen Shot 2014-05-05 at 10.25.02Ingredients

1/2 cup of kidney beans – canned, unsalted, in water, and rinsed
1/8 cup of cocoa powder
1/4 cup of unflavored pea protein powder
1/4 cup of cartoned coconut milk – you can sub this with almond milk
3 pitted medjool dates
1/2 bar of dark, white, or an in-between type chocolate (I used one that was a 65%)
2 small squares of white chocolate


Step 1: Blend all your bar filling ingredients until all the mix is smooth. This is important because you want to combine all the ingredients really well and demolish every single bean (for texture purposes)

Step 2: Once your mix is smooth, divide it into four rectangle shapesStep 3: Melt your dark chocolate in a bain marie (or for 30-45 secs in the microwave if you’re lazy) and dunk the bars in there. Do the same with the white chocolate and then just drizzle that on top.

Step 4: Transfer to the fridge for a couple of hours or to the freezer for 30 minutes and… BOOOOM! DONE!!!!!!!!!!!!!!

Macros: Coming up.

Note: The filling for these bars is gluten-free, vegan, and devoid of any artificial sweeteners.

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