Let’s talk about these Almond & Dark Chocolate Protein Bars.
I made them using stevia drops instead of any syrups to show you how, if you want, you can make sugar-free protein bars too – bars that taste like Heaven on Earth.
To make these bars, all you do is mix a few ingredients together, press them all into a dough using your hands, and shape that dough into two rectangles – or bars. POW! That’s it.
Note: YOU DO NOT NEED TO BAKE THEM.
If you then want to coat them in chocolate, dip them in some melted dark chocolate. You obviously don’t have to though. You can eat them naked too (the bars I mean, not you, although… if you dig the latter, who am I to stop ya? hehe).
Here’s the recipe:
Ingredients for the filling
1/8 cup (around 12g) ground gluten-free oats (or oat flour)
1/8 cup (9g) whey protein
1 big tbsp. (9g-10g) coconut flour
2 tbsp (32g) almond butter
1 tbsp (16m) almond milk
5 drops of stevia (I used this stuff; it’s available here in the US)
2 little bars (27g in total) of dark chocolate
Pinch of chopped pistachio nuts (for the pretties)
1. First, make your protein bar filling by mixing all the filling ingredients together until you get a dough, dividing this dough into two, and shaping two small bars out of it. Note: if your dough is too wet, add a bit more of the oats or coconut flour. If it’s too dry, add a bit more of the milk!
2. Melt your dark chocolate in a bain marie (a glass bowl on top of a pot of boiling wahta) and cover the bars with it using a spoon.
3. Place the bars on a silicone tray or a plate lined with alumuminium foil and leave them in the fridge for a couple of hours or the freezer for 30 mins so the chocolate sets.
That’s it: DONE!
Macros per bar (out of the two small ones you get from the ingredients above), naked: 155kcals, 9.2g carbs (out of which 4.3g is fiber!!!!!), 8.6g carbs, 9g fat.
Macros per bar (out of the two small ones you get from the ingredients above), coated with 85% melted chocolate: 228kcals, 11.7g fat (out of which 4.3g is fiber!), 10.1g protein, 16g fat (mostly from the nut butter and choc).