Next level protein bars!
Time and time again I come back to this now “classic recipe”… there is a little bit of effort involved and patience. You need to get your protein bar mix super thick and smooth and then press it down firmly into a tray to set for a few hours. Sliced up each one is topped with a chocolate protein icing which of course just makes them next level protein bars and unlike any other you could unravel from a packet.
Admittedly I haven’t made these for a while for myself. I’ve been adding protein just about everything and making sure I get it in at regular intervals as per the plan of action whilst I’m in prep.
These protein bars are more of a meal replacement. Low in carbs, high in protein and fat, they satisfy and leave you feeling that way for quite some time. I’ve made quite a number of variations but these are probably my favourite and that is truly saying a lot! Made with my favourite Pulsin Whey Concentrate, I reckon the best non dairy alternative would be there sunflower protein or perhaps a mix of that and the rice!
You can leave off the icing but it is what makes them extra special. The protein bar of choice when everyone else around you is eating Easter eggs for sure! Not that I’m a massive Easter Egg fan, I’m yet to come across one made from 90% dark chocolate. When I find it I’ll be a happy bunny for sure!
If you do get around trying these with any other protein powders please let me know how they turned out! Don’t forget you can get 15% off online with the code PPAL15 on the Pulsin site!
Double Chocolate Hazelnut Protein Bars
Prep Time: 30 minutes
Keywords: blender breakfast dessert snack gluten-free grain free paleo soy-free hazelnuts
Ingredients (12 bars)
For the Bars
- 250g (1 cup) Hazelnut Butter
- 1 tsp vanilla powder or vanilla extract
- 1 cup (250g) Whey Protein Concentrate
- 1/4 cup (30g) raw cacao powder
- 1/2 cup (125ml) warm water + 2 -3 tbsp (as needed)
- 1/2 cup (90g) pitted Medjool dates
- 1/4 cup (110g) coconut butter
- 1/4 cup (55g) coconut oil
- 10 drops liquid stevia
For the Icing
- 40g (2 heaped tbsp) Whey Protein Concentrate
- 1 tbsp (10g) raw cacao powder
- 5 – 10 drops stevia drops (hazelnut flavoured if you can get them!)
- 3 tbsp water
- 1 tbsp (20g) chopped roast hazelnuts for topping
Blend together hazelnut butter, vanilla and Medjool dates to a smooth paste in a food processor or high speed blender.
Melt 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 your melted coconut butter and oil mixture and process to combine. You may need a little more warm water to bring the mixture together; add 1/2 tbsp of WARM water a time as necessary. You should have SLIGHTLY sticky fudge like consistency.
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 into 12 bars.
Mix together all icing ingredients.
Place 1 -2 tsp of the icing on top of each bar. Sprinkle with roast hazelnuts.
Store in the fridge for a couple of weeks in a seal tight container or the freezer for up to one month.