Homemade Vegan PB & Choc Protein Bars
Yes, I am still alive! I’m just in ultra-hermit mode, so while I still spend a lot of my time indulging my various hobbies, I just don’t bother sharing the results. Which is selfish! But these bars have proved delicious and popular, so here is the recipe; it’s too good not to share.
(These are technically gluten-free, but contain oats, so it depends on whether you can personally handle oats. Otherwise, substitute rice/quinoa flakes.)
Vegan PB & Choc Protein Bars
Original Recipe, Makes 16 large bars
Ingredients
– 14 medjool dates
– 1 1/4 C puffed rice (or a combination of puffed rice, buckwheat and quinoa)
– 1/2 C quick oats
– 1/2 C rolled oats
– 1/3 C raw cacao powder
– 1 C vegan protein powder
– 1/2 C peanut butter (smooth or crunchy, it’s up to you!)
– 1/2 C rice malt syrup or honey
– Optional; 1 TBSP maca powder, 1-3 TBSPs vegan calcium powder
Method
1. Remove the pits from the dates and dice them. Place in a bowl and cover with warm water for 10-15 minutes until soft
2. Drain dates and transfer them to a blender/food processor, and pulse until it forms a thick paste
3. In a large mixing bowl, combine puffed rice, oats, cacao powder and protein powder
4. In a small saucepan combine the peanut butter and honey/rice syrup over a low heat, stirring constantly, until it goes soft and starts to bubble
5. Add the date paste and peanut butter/honey mixture to the dry ingredients, and mix until combined – it’s easiest to wet your hands and knead it through
6. Press the mixture into a 9 inch/ 23 cm square tin lined with baking paper. Press it in VERY firmly
7. Refrigerate for 1-2 hours, until solid. Cut into 16 squares or smaller. Store in an airtight container in the fridge for up to two weeks.
Nutritional Info:
(For 16 squares, per square)
250 Kcal
15g Protein calcium powder