May 16, 2020

Non-Dairy Dark Chocolate Protein Bars V8

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 V8
Prep Time: 30 minutes 
Fridge Time: 90 minutes

150g raw almonds
1 tsp Diamond Crystal kosher salt + additional 1/4tsp for sprinkling on top
2 cups (350g), Pitted Dates
3/4 cup egg white powder (120g)
1/4 cup (60g) unsweetened cocoa powder
1 tbsp honey
1 tbsp tahini (or nut butter of your choice)
3 tsp vanilla extract

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) add nuts and salt to food processor and grind it out for about 5 minutes, scraping down the sides as needed, until it turns into a wet sand like consistency. It may even look like almond butter at the bottom.
2) Add pitted dates and blend for about 3 minutes.
3) Add remaining ingredients and blend for 3 minutes. 
4) Transfer the mixture into the baking dish, spread it out, and push it in hard until you get an even, edge to edge layer.
5) Sprinkle any optional toppings on top and press into the dough. 
6) Lets it chill in the fridge for an hour until its firm and cut into squares.
7) I prefer to keep these in the fridge but fine to keep out at room temp too.

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