Protein Bar Recipes
High Protein Coconut Snack Balls
2 Tbsp (30 ml) coconut flour.
1/2 cup vegan protein powder.
3 Tbsp (45 ml) cocao powder.
1/8-1/4 tsp (.25 ml to .5 ml) stevia powder or more, to your taste, depending on how sweet your vegan protein is.
1/2 tsp (2.5 ml) cinnamon, optional.
1/2 cup (120 ml) finely ground flax seeds or flax seed meal.
2 Tbsp sesame seeds or hemp seeds.
1/2 cup (120 ml) pumpkin seeds.
1/4 cup (60 ml) raw cacao nibs.
1/2 cup (120 ml) nut or seed butter (natural almond, hazelnut, walnut, sunflower, pumpkin seed, etc.)
2 Tbsp (30 ml) unrefined coconut oil, preferably organic.
1 tsp (5 ml) pure vanilla extract.
3/4 cup (180 ml) water or unsweetened almond milk alternative.
In a medium bowl, sift together the coconut flour, protein powder, carob powder, stevia and cinnamon, if using. Add the flax, sesame seeds, pumpkin seeds and carob chips, if using, and stir to distribute the seeds and chips evenly.
In a small, heavy-bottomed pot melt together the nut butter and coconut oil over very low heat, stirring constantly. Remove from heat and stir in the vanilla and water until smooth. Pour the nut mixture over the dry ingredients and stir well to combine; it should come together and be slightly moist and smooth, like a cookie dough.
Using a small ice cream scoop or teaspoon, scoop the dough and form into balls. Place on a plate in the refrigerator until chilled and firm, then store in an airtight container in the refrigerator until ready to eat. Alternately, press into a greased or parchment paper-lined 8 or 9 inch (20-22.5 cm) square pan; refrigerate until firm and then cut into bars.
Toasted Quinoa Oat Bars (GF, DF)
These nut-free treats are chewy and packed with flavour, thanks to the tasty fruit and toasted quinoa, which also add fiber and protein to stave off hunger. Pack one in your car for snack emergencies!
Makes: 16 bars
Nutrition fact: Did you know that tahini is a creamy sesame seed paste? Sesame seeds are not only a good source of healthy fats, but are also one of the highest, most bioavailable food sources of calcium, along with other important minerals. Move over milk, eat tahini for strong bones!
½ cup quinoa
½ cup brown rice syrup
½ cup tahini
1/3 cup raw honey
¼ cup coconut oil
½ cup coconut milk
2 cups dried cranberries
1 ½ cups rolled oats
1 cup quinoa flakes
3/4 cup toasted coconut flakes
2/3 cup raw pumpkin seeds
½ cup dark chocolate chips
½ tsp sea salt
- In a skillet, toast quinoa over medium high heat, shaking pan often, until brown and beginning to pop, about 8 minutes.
- Meanwhile, in a saucepan, combine brown rice syrup, tahini, honey, sea salt, coconut milk and oil; heat over medium heat, shaking pan often, until melted and smooth, about 6 minutes.
- In large bowl, combine cranberries, oats, quinoa flakes, pumpkin seeds and toasted quinoa; stir in syrup mixture to coat evenly. Scrape into parchment paper-lined 13 X 9 inch glass pan, pressing firmly with bottom of greased measuring cup or greased spatula.
- Bake at 350 degrees until golden brown, about 20 minutes. Sprinkle with chocolate chips; allow chocolate chips to melt and spread them evenly to coat. Let cool completely on rack. Refrigerate until chocolate coating is set. Cut into bars.
Busy Family Tip: Make a few batches of the recipe ahead and store the ready-to-go bars in airtight containers for up to 1 week in the fridge or 1 month in the freezer to grab as you need them!
Banana Choco No-Bake Protein Bars
2 bananas (mash them with a fork into a bowl)
2 cups of oats or quinoa flakes
1/2 cup organic chocolate chips (look for “fair-trade” if possible or use raw cacao nibs)
2 heaping spoonfuls almond butter
1 tbsp cinnamon
1 tsp sea salt
1 scoop your favourite plant-based protein powder
- In a large bowl, combine all ingredients. Mix well together.
- Line a square dish with parchment paper.
- Place the mixture into the square dish and flatten it evenly with your hands
- (tip: wet your hands so the mixture doesn’t stick to you) Cover the container and place in the freezer for 30 minutes. Remove from the freezer, slice into bars or squares.
Protein Power Bars
1½ cups almonds
½ cup raw cacao powder
½ tsp sea salt
12 pitted large medjool dates (more if they are small dates, and soak them beforehand if needed)
¼ cup pure maple syrup
½ cup chopped almonds
½ cup instant organic oats
¼ cup shredded, unsweetened coconut
¼ cup chocolate protein powder (such as Vega Sport chocolate)
hemp hearts (for topping)
- In a food processor, process almonds until ground. Add raw cacao powder and sea salt, and process briefly. Pour the ground almond mix into a bowl.
- In the emptied processor, add the medjool dates and maple syrup. Process until smooth and creamy. Add the processed almond chocolate mix back in and process until well combined (mixture will be very, very sticky).
- Using a spatula, transfer this sticky mixture back to the bowl. Add the chopped almonds, instant oats, shredded coconut, chocolate protein powder (or more cacao). Mix well (you may need to use your hands to knead the ingredients together).
- Line a 9×13 pan with parchment paper. Place the bar mixture on the pan and using another sheet of parchment paper, press the bars flat. Once they are nearly pressed flat, sprinkle a generous amount of hemp hearts on the top and finish pressing flat (pressing hemp hearts down into top of bars). Freeze for 10-30 minutes.
- Cut into 16 bars and wrap individually for quick grab ‘n’ go convenience. Store in freezer.
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