Honey Chocolate Protein Bars

Honey protein bars recipe

These Honey Chocolate Protein Bars are the perfect mid-afternoon snack. They’re sweet, delicious, and the perfect pick-me-up snack when you most need it, especially when paired with a nice big cup of coffee!

It may sound weird to some of you, the idea of combining honey and chocolate. I didn’t think it’d work when I tried this to be honest but you know what? The flavours work really really well together here! Try the recipe and you’ll see what I mean.

I made them ‘layered’ to show you just how easy and fun it is to make bars with different flavours stacked on top of each other.

The base of the yellow and brow top I the same, the only difference is that the top one has extra cocoa powder. Simple, you know?

They’re made with honey as the main sweetener too and are perfect for those of you who don’t like, or perhaps don’t have, any sweeteners right now like stevia, erythritol, etc. If you don’t like honey, you can use agave too or even maple syrup. Want to avoid syrups altogether? Then use medjool dates but make sure you use a food processor or blender to ensure your batter ends up well-combined.

Ready, steady? Go!

Ingredients (to turn them into cups, consult – and download/print – my cups to grams conversion chart.)

13.5 almond butter (I used my all-time favorite, from Meridian)
30ml almond milk – or a bit of brewed espresso
32g pea protein (see Note 1 below for subs)
50ml honey (see Note 2 below for subs)
30g-45g chopped hazelnuts (depending on how nutty you want your bars)
Cocoa to taste
50g dark chocolate

Honey Chocolate Protein Bars RecipeDirections

In a food processor, combine the almond butter, milk, honey and protein powder until you get a doughy paste that tastes absolutely delicious. If for some reason your dough is too watery, add more of the pea protein. If it’s too dry, add a bit more of the milk. This will be your ‘honey dough’.

Divide it into two and add a cocoa powder to one half, adding a bit of extra milk in case you’re using a lot of cocoa. This will be your ‘cocoa dough.’

Flatten the honey dough and then, on top, add and flatten the cocoa dough.

Flatten on a tray, refrigerate and cut into 6 small rectangles.

Melt your dark chocolate and dunk your rectangles in it.

Refrigerate for an hour, decorate with extra hazelnuts if you like, and POW! Ready to eat or wrap in foil for later.

Macros per small bar (out of 6): 138kcals, 7.1g protein, 10g carbs (out of which 1g is fibre) and 8g fat.

Notes

1. If you want to sub the pea protein, you can use any other veggie powder here, just not whey because the proportions would need to be totally different. Try our pea protein if you’re low on veggie protein or want to try something new! It’s honestly the absolute best-tasting pea protein out there (that’s why I chose it for you guys!)

2. Like I said in the post above, you absolutely can sub the honey. Use agave, maple syrup, or date syrup instead. You can also use actual medjool dates in the batter. If you want to go down a lower-carb route and use a sweetener, throw in a granulated sweetener like erythritol or another sweetener with ‘bulk’ (as opposed to stevia drops, you know?) Just be sure, if your batter ends up a bit crumbly/dry, to add a bit more of the liquid.

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