Chocolate Protein Power Bars

Kylee Collings | @therawballer by Kylee Collings | @therawballer 23 October 2018

A very chocolatey and soft protein that are refined, sugar-free and take next to no time to make. They'll give you the boost of a protein bar, but the taste of a real naughty dessert

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Chocolate Protein Power Bars

Makes 6-7 Bars per recipe, 1 Bar per serve

Ingredients

 

Filling

2 cups quick oats*

8 soft Medjool dates, pitted

1/4 cup water 30g serving of True Vegan 85 Rich Chocolate protein powder

2 tbsp maple or agave syrup

1 tsp pure vanilla extract

1/2 tsp almond extract (can use orange extract or peppermint as well)

1/4 tsp salt

 

Coating

150g melting dark chocolate of your choice

1/4 tsp almond extract (or another extract of choice - same as used in the filling)

A tiny pinch of salt

Optional: Mix 1 tbsp coconut oil or cacao butter in to help with easier coating

 

Toppings

Cacao nibs, freeze-dried berries or edible rose petals

 

Method

  1. Process all filling ingredients in a food processor until the mixture begins to form a ball (stop periodically to scrape down sides as needed). Transfer this mixture into a small baking paper-lined rectangular food storage container or baking tin. Press down into a flat even block, smoothing out the surface - use a flat bottomed object to help you. Freeze for a few hours until firm.

  2. When set and read to coat, melt your chocolate in a bowl. Stir in the coconut oil or cacao butter if you have it and mix well. Set aside. Have your toppings handy, then remove the filling fro the freezer, pour the melted chocolate into the tray and use a spatula to ensure even coverage. Sprinkle with your choice of toppings then place back in the freezer to set for half an hour.

  3. Remove the tray from the freezer, use the overhang of the baking paper to assist you to lift out the bar slab and place it on a cutting board. Use a large knife to cut the slab into squares. Drizzle with a bit of the remaining chocolate if you like and enjoy! Keep the leftovers refrigerated.

 

*To make this recipe Gluten Free: You can use 2 cups almond meal + 2 tablespoons of coconut oil in place of the oats.

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.

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