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.
