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Chocolate Protein Bars

Fudgy chocolate protein bars laced with hemp and chia seeds for a beautiful subtle crunch in every bite!

Credited to: Linwoods

Kcal:

Difficulty: Pretty easy

Serves 8
10 mins prep
180 mins cooking time

Ingredients

  • 100g pitted medjool dates
  • 180g smooth peanut butter or almond butter
  • 60g coconut oil, melted
  • 150g chocolate or chocolate peanut plant based protein powder*
  • 20g raw cacao or cocoa powder
  • 50g Linwoods Shelled Hemp
  • 50g Linwoods Whole Chia Seeds
  • 50g dark chocolate melted for topping*

Notes: *Find suitable products on our Food and Drink Information Service

Method

1. Blend together the Medjool dates through to the melted coconut oil in a food processor until smooth.
2. Add protein powder and cacao powder and blend to form a thick paste.
3. Add in seeds and pulse to combine.
4. Line a 2lb standard loaf with baking paper.
5. Transfer the bar mixture to the tin and leave to set in the fridge for 3 hours or overnight. You could also stick it into the freezer for an hour.
6. Slice into 7-8 bars and drizzle with melted chocolate.
7. Store the chocolate protein bars in the fridge for up to two weeks in a sealed container or freeze for up to one month.

Hints and tips:

It’s best to use one that is a mixture of different plant proteins. A 100% rice will be too chalky, a 100% pea will dry the mixture out. The one we used was a mixture of hemp, peanut, rice, pumpkin and sunflower seed protein.

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