Vanilla, Almond, and Chocolate Cake Protein Bars
These protein bars have a vanilla almond protein bar layer and a chocolate protein cake layer, all encased in dark chocolate – with a bit of protein icing (aka frosting) in between. The icing is optional and you can sub it with melted marshmallow if you like.
You can make the protein bars without the cake layer but it’s fun to sometimes jazz things up, nah? 🤗 The cake is actually my chocolate protein mug cake! That recipe lives here. Bear in mind you can use any cake you like though! For instance, if you want keep your bars vegan, you can one of my vegan protein brownie recipes (like this one!) or some of our new Fudge Brownie Cookie Dough! Or, hey, if you don’t like or want to use cake, you can use some date paste (aka nature’s candy) and turn these into Vegan Snickers Bars or Protein Twix Bars (like these ones I made for you a while back!) Just be creative with it and have fun 🥳
1/8 cup (15g) pea protein (or casein if you don’t mind dairy)
1/4 cup (~30g) ground almonds
2 tbsp (around 36g) crunchy almond or peanut butter
1/8 (21) agave or maple syrup
2.5 tbsp (18ml) almond milk (just enough to bind everything together!)
1/2 tbsp vanilla essence (optional but lovely!)
1 chocolate mug cake (recipe for that here)
1 bar of dark chocolate + protein icing (recipe for that here) or melted marshmallows
1. Combine all ingredients in a big bowl (except for the cake and melted choc) and, using your (ideally gloved!) hands, press everything until you get a big and delicious protein dough.
2. Press this dough onto a (baking paper-lined) tray. Cut your protein cake into chunks and put it on top of the vanilla layer.
3. Then, just slice it all it into small bars and coat them in melted dark chocolate +\- melted marshmallow.
4. Leave to set in the fridge and… you’re done! ✅
PS: Try not to eat it all in one go 🤪
Macros per bar (out of 4): 132kcals, 7.8gcarbs, 7.45g protein, 8g fat and 2gfiber!