I made these protein bars to enjoy on the plane as I flew from London to New York City in early June of this year. I ate a couple in the waiting lounge (here’s evidence) and then the last as I watched one of the worst movies I’ve watched this year (called Labor Day, have you seen it? So cliche, so predictable, so unconvincing, so… laborious to watch, really!)
The bars were made an hour before I left my house to go to the airport so I didn’t have time to properly measure all the ingredients. I just weighed them all so I could get a macro-count down. So all my ingredients are in grams. You can use this friendly guide to do some ingredient conversions though! Or you can wing it like I did.
If you’re wondering why I went to New York, the answer is: to launch my new cookbook. Every day was a party! I ran two Protein Pow workshops with Cellucor on Tuesday and Wednesday (here’s the first album and here’s the second) and then, yesterday, we filmed a bunch of recipes that you’ll soon be able to watch on YouTube (here are some photos behind the scenes). We also shot a Protein Pancake cook-off but, I warn you, interesting and unexpected things happened: things that will surprise you, things that may leave you in tears. But alas, such is the nature of this protein beast…
28g coconut flour
18g goji berries
48g vanilla pea protein powder
190ml almond milk
28g coconut sugar (or granulated stevia +/- erythritol if you want to make your bars lower in carbs)
1 tsp orange flavoring
30g 85% chocolate (for coating)
1. Blend everything together, except for the dark chocolate.
2. Shape your dough into bars.
3. Melt the chocolate in a bain marie (a glass bowl on top of a pot of boiling water).
4. Dunk the bars in the chocolate.
5. Leave to set in the freezer for 20 minutes (or, if you have time, the fridge for a couple of hours).
Macros per bar (out of four): 140kcals, 11g protein, 17g carbs (out of which 5g is fiber so net carbs: 12g) and 4g fat.