This recipe is really special. I think you guys should print it out and try it. It’s extremely easy and quick to follow!
These bars are a (vegan and gluten-free) chocolate protein bar version of my Valentine’s Day Protein chocolates. The filling for these bars is the same as the filling I used in the chocolates but there’s an important difference between the chocolates and these bars: that difference is the source – and type – of their crunch. You see, for my Valentine’s Day protein chocolates, I used linseeds (aka flaxseeds).
Here, however, I used poppy seeds!
You may be thinking using poppy seeds in bars is kind of weird but listen, don’t. Poppy seeds aren’t just for lemon muffins! They add a wonderful crunchiness to bars that I really think you’ll love. Give these babies a go and see for yourself? Here’s the recipe:
1 tbsp almond butter, smooth – 16g
1/2-1 tsp vanilla stevia drops (I used this stuff – it’s honestly my favorite!)
1 tbsp pea protein powder (I used ours, yehawww) – 7g
1/2 tbsp poppy seeds
1 tbsp almond milk – 15ml
1 tbsp cocoa powder – 7g
2 tsp granulated stevia or coconut sugar – 8g
1/2 bar dark chocolate (I used 90% dark but anything above 70% would work well) – 100g
1. Using your hands, mix all ingredients in a bowl until you get a soft dough you can shape into small bars.
2. Melt your dark chocolate and coat your bars in the melted dark chocolate.
3. Leave to set in the freezer for 30 mins or the fridge for an hour and… POW! Creamy chocolatey deliciousness at your fingertips!