April 22, 2023

Chocolate Protein Bars

Having made many protein bars thru many, many years, and always experimenting to try and make the perfect protein treat, these are the ones I have landed on. I no longer attempt to tweak, because these are perfection! These NO-BAKE Chocolate Protein Bars are high in protein and are insanely good. Only problem is it defeats the purpose of them being a healthy, sweet treat if you eat half the pan! That is very tempting to do. You will see. The good thing is that they keep for a long time in the fridge, but they also can be kept frozen and they soften quickly, so it's easy to just take one (or two or more, depending on the day) out and enjoy! I promise you, you're going to be wanting to make these all the time. Everyone loves them. The chocolate topping is optional. The bars are delicious without the chocolate layer, but sometimes that little bit of chocolate makes it feel like a decadent treat!

If you make them, please leave a comment and let us know how you liked them.  Always love to hear your comments. Definitely think you're going to be a big fan of them too! 

Ingredients

 1 ½ cups raw cashews
 1 ½ cups dates, pitted and chopped roughly
 ½ cup almond butter
 ½ cup maple syrup
 ½ cup coconut flour
 ½ cup unsweetened shredded coconut
 2 tbsp hemp seeds
 ½ tsp almond extract
 1 cup dark chocolate chips (high cocoa content)
 1 tbsp coconut oil

Directions

1

In a food processor, grind the cashews to a very fine meal. Add in the dates, almond butter, maple syrup, coconut, flour, shredded, coconut, hemp seeds, and almond extract and pulse until a sticky ball is formed.

2

Line a small sheet pan (a square brownie pan works well) with parchment paper and press the mixture out onto the paper, making a rectangle about 1 inch deep. Refrigerate the mixture for a few hours, until it's firm.

3

If adding the chocolate topping, combine the chocolate chips and coconut oil in a stainless steel or glass bowl set over a pot of simmering water. Make sure that the water does not touch the bowl. Stir the mixture until it's just smooth. Remove from the heat and pour the chocolate mixture over the cold cashew mixture. Return the pan to the fridge and let it cool until the chocolate coating is set, about 30 minutes- 1 hour. Using the parchment paper, lift the bars out of the pan and cut it into rectangles or squares.

Serve at once or store in an airtight container for about 2 weeks. They can also be frozen.

Chocolate Protein Bars

Chocolate Protein Bars

CategoryDifficultyBeginnerYields1 Serving
Prep Time20 minsTotal Time20 mins

Ingredients

 1 ½ cups raw cashews
 1 ½ cups dates, pitted and chopped roughly
 ½ cup almond butter
 ½ cup maple syrup
 ½ cup coconut flour
 ½ cup unsweetened shredded coconut
 2 tbsp hemp seeds
 ½ tsp almond extract
 1 cup dark chocolate chips (high cocoa content)
 1 tbsp coconut oil

Steps

1

In a food processor, grind the cashews to a very fine meal. Add in the dates, almond butter, maple syrup, coconut, flour, shredded, coconut, hemp seeds, and almond extract and pulse until a sticky ball is formed.

2

Line a small sheet pan (a square brownie pan works well) with parchment paper and press the mixture out onto the paper, making a rectangle about 1 inch deep. Refrigerate the mixture for a few hours, until it's firm.

3

If adding the chocolate topping, combine the chocolate chips and coconut oil in a stainless steel or glass bowl set over a pot of simmering water. Make sure that the water does not touch the bowl. Stir the mixture until it's just smooth. Remove from the heat and pour the chocolate mixture over the cold cashew mixture. Return the pan to the fridge and let it cool until the chocolate coating is set, about 30 minutes- 1 hour. Using the parchment paper, lift the bars out of the pan and cut it into rectangles or squares.

Serve at once or store in an airtight container for about 2 weeks. They can also be frozen.

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