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protein bar

Chocolate Covered Protein Bar Recipe With Spirulina

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Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast, Dessert, post workout, pre-workout, Snack
Cuisine American, British
Servings 8
Calories 300 kcal

Equipment

  • Loaf tin
  • Food processor
  • Large tray

Ingredients
  

  • 1 cup raisins No added oil or preservatives preferred
  • 1.5 cups pitted dates, roughly chopped No added oil or preservatives preferred
  • ½ cup protein powder Whole foods, high quality protein powders are highly recommended. Especially powders with added nutrients and greens.
  • 2-3 tbsp chia seeds
  • 2/3rds cup tahini paste Raw is preferable to keep these bars fully raw. You can also use other raw nut butters or just normal, 100% peanut butter.
  • 2-3 tbsp maple, brown rice or agave syrup These syrups are good because they are minimal in quantity but will give your bar extra sweetness and help it bind.
  • 2/3rds cup melted coconut oil High quality, RAW and organic is preferable.
  • 2/3rds cup raw cacao or carob powder You can use either of thee or a mix of both.
  • Sweetener to taste Use something sugar free to keep these bars as low sugar as possible. Stevia or xylitol are good substitutes.
  • Tiny pinch salt

Instructions
 

  • Prepare a pre-lined loaf tin with tin foil or parchment paper on the bottom and round the sides and leave aside.
  • In a food processor (not a blender), process your sultanas, chopped dates, tahini paste, chia seeds until well ground, but leave TEXTURE. Then slowly add your syrup until a ball starts forming. You may need to add some water for this to happen, but go very easy on this as it will changed the finished texture and result.
  • Press you mix into your pre-lined tin and squash down hard. Put into freezer while you get on with your chocolate covering.
  • Now prepare your chocolate coating by melting you coconut oil very gently in a saucepan. You want to keep it RAW so do not lot the bottom of the pan touch the heat, instead hold it above the heat and break down with a knife until just melted. There is no need for your oil to heat, juts keep it warm. It will melt when only slightly warm.
  • Once you oil has melted, add your other ingredients and stir well, smoothing in any lumps.
  • Prepare a large, flat baking sheet by covering it with tin foil or parchment paper.
  • Get your bars out the freezer after about 15 minutes. Turn onto a chopping board cut into 6 bars. Be gentle so that they don't break.
  • Now pour your chocolate coating into a shallow bowl or something that will make it easy for you to dip your bars.
  • This part may get messy! Dip your bars into the chocolate, turning and coating all sides using your fingers and a spoon. Place on your prepared tray and repeat the same process with all bars. If you have any mixture left then spoon it over the top of the bars. Don't worry about it dribbling down the sides or pooling because you will be freezing them anyway.
  • Now add your bars back to the freezer as the are on the tray. Freeze for 10 minutes. Remove, then individually wrap in tin foil.
  • You can store these in the fridge for up to 1 week. Or, just eat them straight from the freezer as they do not freeze rock hard. They are in fact tastier from the freezer in our opinion.

Video

Keyword afternoon snack, batch cook, breakfast bar, chewy, easy, energising, green superfoods, healthy, healthy breakfast, high protein, nutritious, refined sugar free, spirulina, sticky, superfood powder, sweet