Of course I was inspired by the Fulfil protein bar of the moment. Not that I’ve tried it with my inability to eat dairy and sugar alcohols among various other things!
A hazelnut fudgy protein center, toasted hazelnuts on top and coated in dark chocolate. Divine, luscious, extremely satisfying… if a little moreish!
These are pretty simple to make though require a little patience, allowing the filling to freeze before coating. You could add coconut oil to firm them up a little more quickly even in the fridge but I prefer the consistency without it. They are firm enough kept at room temp. but will firm up even more in the fridge once they are complete. I like them softer and fudge like so 5 to 10 minutes out of the fridge and they are good to go. Closer to the five mark in the summer time for sure, especially with this current Irish heatwave which I have not and will not stop going on about…it’s been a while!
In fact I can’t remember us ever having one in my lifetime in Ireland!
Protein in candy form because there are only so many rounds of turkey burgers and chicken breasts one can eat, especially in the HEAT 🙂
Chocolate Hazelnut Whip Protein BarsPrint Recipe
- 170g hazelnut butter and cocoa butter*
- 130g Pulsin Chocolate Pea Protein
- 250ml hazelnut, almond or rice milk
- 60ml maple syrup
- 70g chopped toasted or roasted unsalted hazelnuts
- 250g dark chocolate, roughly chopped, dairy free if necessary
- 14g coconut oil
Blend together pea protein, hazelnut butter, maple syrup and milk of choice in your food processor.
Line an 8 or 9 inch tray with baking paper. Press the dough into the tray and spread evenly.
Sprinkle the chopped hazelnuts on top and press them into the dough.
Place into the freezer for 30 minutes.
Remove and slice into 10 bars. Place onto a plate lined with baking paper and return to the freezer until the chocolate is melted!
Melt chocolate and coconut oil in a jug in the microwave; 30 seconds at a time stirring every time you remove it to prevent it from burning.
One at a time dunk the bars in the chocolate. Ensure it is fully coated and carefully lift out of the chocolate using a spoon. Transfer across to a fork, gently tap off excess chocolate and return to the baking paper lined tray to firm up.
Store in the fridge for up to two weeks or freeze for up to a month.
I prefer the texture when they have been allowed to sit at room temperature for 5 - 10 minutes; depending on the weather!
*To make these completely vegan use plain hazelnut butter. Add 40g cocoa powder and an additional 30ml of non dairy milk.