Crunchy GF Protein Bars

Easter is fast approaching and it’s the perfect time for some pre-holiday chocolate goodies. I love making healthy treats that have an added bit of goodness so I thought today I’d experiment with some layered protein bars. Protein is one of my faves because 1) it keeps me a little more full throughout the day and 2) it’s a great defence snack from my “go-to”…carbs. Oh Carbs, how I love you. You are the most delicious food ever, but you also go straight to my hips and bum- not ideal.

For this recipe, you can use pretty much any protein you like. I used what we have in the house because it’s easier that way and who wants to go to the store? Also you can use any nut butter you have on hand. Peanut butter is easiest but I used almond butter for ours because my husband is allergic both mentally and physically to peanuts. True story: This one time he kissed me after I ate some and literally gagged afterwards. No, it was NOT the most romantic gesture he ever made. Also, for these bad boys, I used a gluten free version of rice cereal. Did I mention my husband is allergic to gluten too? I mean, he didn’t even think disclose how high maintenance he was before we were married… yep I was tricked.

Love how these turned out. They are really filling and tasty, the added layer of rice cereal gives it the best crunchy texture. You definitely need to try these. Keep them in the refrigerator for storage or you can also freeze them to last a little longer.

You can easily use an 8×8 baking dish for these bars. I use these cool red silicone baking squares that I found on amazon but that’s only because I’m obsessed with protein bars so feel free to modify with whatever you have in Your own kitchen.

https://www.amazon.com/Freshware-CB-105RD-12-Cavity-Cornbread-Cheesecake/dp/B003VFWWWU

 

 

Time to prepare: 45 minutes

Ingredients:

For the first (protein) layer

  • 1/2 cup nut butter
  • 1/2 cup vanilla protein (for this I used Nuzest smooth vanilla)
  • 1/2 cup unflavoured Egg protein (Instead you can use one full cup of vanilla protein but I mixed it to keep it from being very sweet)
  • 1 cup coconut flour
  • 2 tbs cacao powder
  • 1/2 cup agave or maple syrup
  • 2 tbs milk (any milk/ milk substitute can be used)

 

For the second (crunchy layer)

  • 8 pitted dates (soaked in very hot water)
  • 3 tbs coconut oil
  • 1 1/2 cup of rice cereal
  • 3 tbs nut butter

 

For the third (chocolate) layer

  • approx 150 grams dark chocolate (I like 85% dark chocolate)

Instructions:

For the first layer,

  • In a large bowl mix together protein, coconut flour and cacao powder.
  • Add in the nut butter and syrup until mixed well. You should get a thick doughy texture. It will depend on how oily your nut butter is so if it’s still a bit dry, add in approx 2 tbs milk until a you have a firm dense base texture.

  • Pack in the first layer to your baking sheet, mold until even

For the second layer,

  • Place rice cereal into small bowl and set aside.
  • Soak your dates in very hot water for approx 5 minutes. Once soft, place them in your food processor with 5 tbs of the hot water used for soaking. Blend well. Add in nut butter and blend until smooth
  • Place coconut oil into small pot on the oven on low heat. Whisk in the nut butter and date paste until smooth.
  • Add warm mixture into the rice cereal and combine well.
  • Add second layer evenly to the baking dish/ molds.

For the third layer, it is simple. Rather than making your own chocolate, I recommend getting some very dark chocolate bars (85% or above) and melting over low heat on the stove.

  • Whisk the chocolate until it is smooth and pour over the top of your bars. You can drizzle or form a layer- up to you.
  • Once all layers are complete. Put these in the refrigerator for 30+ minutes prior to consuming.

  • Store in airtight container in the refrigerator or freeze.

And there you have it, beautiful little protein bars with a delicious crunchy texture. Enjoy!

 

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