Proteinbars

If you know me, you might know that I enjoy living an active lifestyle. And since I am not really eating any meat, I always try to be very aware of getting enough protein in my diet. Lots of the time I love a good protein smoothie but sometimes crave for something with more texture. On those days I normally like to buy a protein bar, but often get disappointed in their taste or ingredients. That's when I started experimenting with making my own protein bars at home using only natural ingredients and my favorite proteinpulver from Puori. I honestly think that the final recipe turned out to be so good. They don't even taste like a protein bar but more like a caramel chocolate bar and it's hard to hide them from any family member so I often end up making a double portion of the recipe, just to be sure. ;) 

Proteinbars recipe 

Vegan

Ingredients

Makes about 16 small bars or 8 big ones 

For the base

100g soft dates (stones removed)

90g raisins

45g rice or pea protein powder - I always use the one from Puori 

30g pumpkin seeds

25g of cocoa powder

½ tsk flagesalt

½ teaspoon vanilla extract 

50g almonds

35g cashew nuts

25g kakao nibs (optional) 

For the date caramel + chocolate coating

280g dates

80g almond oo peanut butter

1 teaspoon vanilla extract 

A pinch of salt

50-80 ml plant milk of your choice 

150g dark chocolate + 1 tbsp coconut oil for the chocolate coating

Direction 

The base 

In a food processor, add dates, raisins, protein powder, pumpkin seeds, cocoa, salt and vanilla. Blend until you achieve a homogeneous, dough-like consistency. At first it may just look like crumbs, but after blending enough the mass will come together.

Add almonds, cashews and cocoa nibs and blend/pulse until desired texture is achieved. I like it still with some small nut pieces, but that's totally up to you.

Prepare a smaller form with baking paper. Spread the dough evenly and press it down well. Place in the freezer for at least 30 min. before adding any topping.

If you do not want any topping, place the mass in the freezer for at least 1 hour, after which you can cut it into the desired size.

*You can also roll the mass into small protein balls and cover with chocolate if you want to leave out the date caramel. 

The date caramel

Put all ingredients except plant milk, chocolate and coconut oil into a mini blender/chopper. Blend until the mass comes together. Add 50 ml of plant milk and blend thoroughly until the mass gets creamy, smooth and thick in consistency. If it is too firm to blend, add a little extra milk. But be careful not to make it too runny.

Put the date caramel on top of your prepared protein base and spread evenly with a dough scraper. Place back in the freezer for at least ½ - 1 hour before continuing with the chocolate coating. 

When your bar is cool enough to work with, remove it from your form and cut to desired size. Place back in the freezer until your chocolate is ready.Chocolate coating Melt the chocolate over a water bath. Add 1 tbsp. coconut oil, this makes it easy to coat. Take your bars out of the freezer and cover with chocolate.

*Store your bars in the fridge for up to 2 weeks or in the freezer for up to 1 month. I recommend keeping them in the freezer. The bars are ready to eat both frozen and refrigerated.