Someone on our Facebook page called ‘Dave n Joey’ requested a recipe for gluten-free Maple Pecan Protein Bars. That’s how these bars were born!
1/4 cup whey protein powder (vanilla or unflavored – I used our lovely 1-ingredient whey)
1 tbsp coconut sugar (or granulated stevia if you want your bars lower in carbs)
16 pecan halves (around 20 grams)
1 tbsp almond milk
1 tsp maple extract
1/4 cup ground almonds
1/2 tbsp agave syrup
2 tbsp (20g) dark chocolate
1. In a food processor, mix all the above ingredients together except for the dark chocolate until you get a dough that you can shape with your hands (see the image here to the left). If your dough is too wet or sticky, add a bit more ground almonds.
2. Shape the dough into rectangles, banging them against a flat surface to give them angles so they don’t look like… sausages.
3. Melt your dark chocolate in a bain marie and, once melted, dunk your bars into the dark chocolate.
4. Place the chocolate-coated bars on either a silicone tray, some tin foil, or parchment paper (this is so you can lift them off their surface without having the chocolate stick all over the place and leave your bars el nudo) and add some extra pecans on top (if you want).
Macros per bar (out of 3): 191kcals, 9.5g protein, 7g carbs (1.7g fiber), and 13.8 fat (mostly from the pecans).