Try this Protein Bars recipe, or contribute your own.
- 1/4 cup honey
- 2 cups almonds
- 1/4 cup flax seeds chia seeds or pumpkin seeds (ground in a coffee grinder or blender)
- 1/2 cup dried prunes dates or raisins (we used prunes!)
- 1/2 upshredded coconut (unsweetened)
- 1/2 uppeanut or almond butter
- 1/2 upcoconut oil or butter (melted)
- 2-3 teaspoons vanilla extract
- a few squares dark chocolate less than half a bar needed for thin layer (optional) – i melted about 1/4 bag of chocolate chips in a small saucepan for the topping
- Carbohydrate 147.00580016283 g
- Cholesterol 0 mg
- Fat 112.087000269881 g
- Fiber 34.7307493851638 g
- Protein 50.5689251160437 g
- Saturated Fat 8.66630002037486 g
- Serving Size 1 1 (340g)
- Sodium 19.4950000076207 mg
- Sugar 112.275050777666 g
- Trans Fat 6.14694001490844 g
- Calories 1669 calories
Step-by-step
- Place almonds, flax meal/seeds, dried fruit, shredded coconut, almond/peanut butter in a food processor.
- Pulse briefly for about 10 seconds.
- In a small sauce pan, melt coconut oil over very low heat.
- Remove coconut oil from stove, stir sweeteners and vanilla into oil.
- Add coconut oil mixture to food processor and pulse until ingredients form a coarse paste.
- Press mixture into an 8 x 8 glass baking dish.
- Chill in refrigerator for 1 hour, until mixture hardens.
- In a small saucepan, melt chocolate over very low heat, stirring continuously.
- Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.
- Remove from refrigerator, cut into bars and serve.
- Makes about 12-15 bars.
- Store in refrigerator or freeze for later enjoyment!
Swapping honey for maple syrup introduces excess moisture that prevents the mixture from binding correctly during the chilling phase. Almonds provide the structural backbone for these bars, whereas softer nuts like walnuts yield a crumbly texture that fails to hold a clean cut. Pulse the almonds, seeds, dried fruit, coconut, and nut butter in the food processor for exactly ten seconds to retain a distinct bite rather than reducing everything to a fine meal. Melt the coconut oil over very low heat to ensure it stays emulsified when mixed with the liquid sweeteners and vanilla extract. Press the resulting coarse paste firmly into an eight-by-eight glass baking dish to compact the ingredients before the first refrigeration period. Chill the pan for one hour until the fats solidify and the structure hardens enough to support a chocolate coating. Melt the dark chocolate over very low heat while stirring continuously to prevent scorching or seizing. Spread the melted chocolate evenly across the top surface, then return the pan to the refrigerator for thirty minutes to set the shell before slicing. Store the finished portions in the refrigerator or transfer them to the freezer for long-term storage.
