May 16, 2020

Non-Dairy Dark Chocolate Protein Bars [No Bullshit, All Natural] V6

I only anticipated sheltering-in-place for 2 months (LOL), so I kept buying RX protein bars at $2 a piece thinking I'd be reunited with the free bars in the office break room.

Well, we've been told we're WFH until the end of the year. Man, I don't want my muscles to social distance from me but these bars are adding up fast.




Non-Dairy Dark Chocolate Protein Bars V6
Prep Time: 30 minutes 
Fridge Time: 90 minutes

Variable for Next Time: Only soak 1/4 of the date, 60g of cocoa powder, almonds only blended for 2 minutes


Ingredients:
3 cups of water
3/4 cup (120g) raw almonds or unsalted roasted cashews
1 tsp Diamond Crystal kosher salt + additional 1/4tsp for sprinkling on top
1 1/2 cups (390g), Pitted Dates (quartered)
3/4 cup egg white powder (120g)
1/4 cup (40g) unsweetened cocoa powder

2 tbsp (25g) 100% dark chocolate bar, melted
2 tbsp cacoa nibs, chopped

Optional Level Ups to the Bar Dough:

2 tsp instant coffee powder
1 tbsp honey

chopped almonds
nut butter

Hardware:
Food processor (if you only have a mini food processor, split the recipe in half an do in 2 batches)

9x9 Baking Dish (honestly, any baking dish around that size will do)

Suggested Recipe:

1) Bring 3 cups of water to a gentle simmer
2) Add half of the pitted dates and turn off the heat. Let soak for 20 minutes
3) While dates are soaking, add nuts and salt to food processor and grind it out for about 5 minutes, scraping down the sides as needed, until get to sugar like granules that feel warm to the touch and stick when pressed together. Set aside in a bowl
4) Drain the cooked pitted dates thoroughly
5) Add pitted dates (both cooked and raw) and blend for about, 3 minutes, or until it likely get stuck. 
6) Even if the pitted dates are not a paste yet, add nut/salt mixture, egg white powder, cocoa powder, melted chocolate, and blend until it comes all together and can't blend anymore
7) Transfer the mixture into the baking dish, spread it out, and push it in hard until you get an even, edge to edge layer.It will be pretty sticky so you can dip your hands in cold water to be able to work with it easier. 
8) ) Sprinkle cacao nibs evenly on top, sprinkle remaining 1/4tsp  of kosher salt evenly on top, and press into the bars. Using the bottom of a measuring cup help a lot. Make sure nothing is loose.
9) Put in the fridge for 1.5 hours
10) After it feels nice and firm, pull it out of the baking dish and cut into squares to a size of your liking

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