Melt in the mouth lightly chewy fudgy cookie dough protein bars…all of the awesomeness of my favourite protein bar and then some!
I’ve as a clean a diet and lifestyle as they come. I’m a times likely perceived to be a little to strict about it but in all honesty eating the way I do makes me feel good. No cramps, not bloating, no headaches, I sleep well, feel fuelled to train and have no psychological repercussions for having eaten something that doesn’t sit well with me.
I’m by no means perfect and I don’t profess to be…I’ve no desire to be anyone’s, not even my own, “ideal”. My downfall?! Quest Bars. The cookie dough one is probably my favourite. I know they’re no the best thing for me, the ingredient list could be worse, but there are so many question marks over that damn corn fibre, is it in actual fact just high fructose corn syrup?!
They don’t upset my tummy which is quite a revelation. Regardless I’d rather not be consuming something at least on a regular basis that I can’t be 100% sure about what it’s truly composed of.
Having milled through my fair share of them over the course of the past few weeks I felt comfortable testing out some straight up whey protein. Rather than just picking up any bog standard tub I wanted to pick the cleanest possible, no sweeteners or additives if at all possible.
To be honest I didn’t think I’d manage to find something to meet my requirements and then I randomnly sprung upon this Pulsin Whey! 100% whey isolate from grass fed hormone free cows…NICE!
In order to fuel my early morning workouts (I much prefer training in the morning, usually at 7am), rather than going in on an empty stomach which I did for years I’ve been having one of the aforementioned Quest Bars. That hour of the morning, straight out of bed at 6am savoury food just doesn’t do it for me. So…
These homemade cookie dough whey protein based bars fill the void. Sweetened with a small amount of dates and stevia, the chocolate chips replaced with chunks of raw cacao paste, enriched with coconut oil, butter and ghee…they taste sensational!! An incredible fudgy texture, straight from the fridge they’re the perfect pre-training bite. Calorie dense, easy on the tummy, delectable to one’s palate.
These are adapted from the former berry blast chocolate protein bars…this version requires no topping, though feel free to go all out coating the chunks in dark chocolate if you like. The whey protein worked beautifully, blending in to the cashew butter based mix with relative ease…more importantly slicing up perfectly!
What would you say is your one diet/lifestyle pitfall?
Cookie Dough Protein Bars
Prep Time: 15 – 20 minutes
Keywords: blender breakfast snack dessert gluten-free grain free vegetarian paleo cashew butter protein powder raw cacao paste
Ingredients (12 hunky bars)
- 250g (1 cup) smooth roasted cashew butter
- 1 tbsp pure vanilla extract
- 1 cup (250g) 100% Whey Protein Isolate
- 1/2 cup (125ml) warm water + 2 -3 tbsp (as needed)
- 1/2 cup (90g) pitted Medjool dates
- 1/4 cup (55g) coconut butter
- 1/4 cup (55g) coconut oil
- 1/4 cup (55g) clarified butter…key for the cookie dough taste!
- 1/4 cup (40g) powdered stevia
- 2 heaped tbsp roughly chopped raw cacao paste or 90% dark chocolate (you chocolate chunks!)
Blend together cashew butter, vanilla and Medjool dates to a smooth paste.
Melt clarified butter, coconut butter and oil and allow to come to room temperature.
Add water to the nut butter mixture and blend to combine.
Next add your protein powder, process until evenly distributed…
Finally add you melted butter/oil mixture and process to combine. You may need a little more water to bring the mixture together; add 1/2 tbsp of warm water a time as necessary. You should have sticky fudge like consistency.
As long as your mixture isn’t hot or too warm add in your cacao chunks or dark chocolate if using. Pulse a couple of times to incorporate.
Place mixture in a square 8 inch tray, 9 * 5 also works well. Spread evenly with the back of a spoon ensuring it’s well compacted.
Place in the fridge to firm up for four hours or overnight.
Slice in to 12 bars. Store in the fridge for a couple of weeks in a seal tight container or the freezer for up to one month.