Here it is…the much anticipated reveal of my Cacao Almond Protein Bar recipe. I hope after you try these, that the wait will have been worth it! It took several attempts to figure out how to add enough protein powder without over-powering the other flavours in the bar and how to achieve the perfect texture that wasn’t too sticky nor too crumbly.
Then I lost the notes I had written down (happens way more often that you would think in my household, kids are thieves!) so I had to start over from scratch, which took me another four tries. But, the good news is, here they are at last! I hope your family enjoys them as much as mine did. Stay tuned for my Blueberry Crunch Protein Bars which I am working on now.
Cacao Almond Protein BarsPrint This
- PROTEIN BAR BASE:
- 2 scoops chocolate vegan protein powder
- 2 scoop chocolate whey protein powder
- 2 tbsp ground flaxseed
- 1/8 cup cacao powder
- 1/4 + 1/8 cup almond butter
- 1/4 cup coconut butter (see below for how to make your own)
- 1/4 cup date paste (see below for how to make your own)
- 2 tsp vanilla
- 1/4 cup water + 2 tbsp water
- CHOCOLATE DRIZZLE:
- 2 tbsp cacao powder
- 2 tbsp coconut oil
- 1 tbsp real maple syrup
- pinch of sea salt
- 2 tbsp slivered almonds
- To make the base, add the two protein powders, flaxseed, cacao, almond butter, coconut butter, date paste, vanilla and 1/4 cup water to your food processor and blend until a dough start to form. You can need to add 1-2 tbsp more water (I added two) for a ball to properly form.
- Press dough into a parchment-paper lined 8 x 8 square glass pan and flatten the top using a spatula. Place in the fridge to set.
- In the meantime, make the chocolate drizzle by melting coconut oil in a small pot over low-medium heat. Once melted, stir in the cacao powder, maple syrup and sea salt and remove from heat.
- Spread the chocolate drizzle over the protein bar base and sprinkle with slivered almonds, then place back into the fridge to set for at least 60 minutes but ideally overnight.
- Cut into bars or squares and enjoy.
Note: You can make your own coconut butter pretty easily at home and have it on hand for a variety of recipes. Simply add 3 cups shredded coconut, 2 tbsp coconut oil, and a pinch of sea salt to your blender and blend until smooth.
Note: You can make date paste pretty easily as well, simply add 2 cups Medjool dates, 1 tsp pure vanilla extract and a pinch of sea salt to your blender along with just enough water for them to blend and then blend until smooth.
GF, DF, EF, SF