Snacks are my Achilles heel.  I’ll admit that up front.

I lead a pretty busy life, and as much as I try – occasionally a meal time will come and go, passing me by!

That’s when I most risk straying off the path.

Knowing my weakness I try to combat it with having healthy filling snacks on hand, so I’m always on the look out for a delicious natural protein bar recipe.

I’ve adapted the recipe below from a couple of recipes courtesy of Whole New Mom and Against all Grain

 

 

Chocolate-Topped Protein Bars
 
Prep time
Total time
 
Author:
Recipe type: Snacks
Cuisine: Paleo; Dairy-Free; Gluten-Free
Ingredients
Protein Bar
  • 2 cups of mixed nuts and seeds
  • ½ cup flax meal or protein powder (use ½ and ½)
  • ½ cup shredded coconut
  • ½ cup nut butter
  • A pinch of salt
  • ½ cup coconut oil (Use cocoa butter for a more warm weather-stable bar)
  • 2 Tbsp Rice Malt Syrup (if concerned about Fructose) or Honey (if concerned about traces of Gluten)
  • 2 teaspoons vanilla extract
Topping
Instructions
  1. Place nuts, seeds, flax meal, coconut, nut butter in the food processor
  2. Process until the nuts or seeds are ground into a coarse meal
  3. Melt coconut oil or cocoa butter over low heat.
  4. Add coconut oil, sweeteners and vanilla to processor bowl and process until well combined to form a thick, yet crunchy paste.
  5. Press the mixture into an 8×8 square pan
  6. Place in refrigerator to chill.
  7. While bars are chilling, prepare chocolate topping
  8. Place the cacao butter in a heatproof bowl set over a small pot of boiling water.
  9. Whisk for 1-2 minutes until the butter has started to melt but there are still a few small solid pieces.
  10. Remove from heat, add the honey and cacao powder.
  11. Whisk vigorously to combine and make a smooth, thin syrup. If it’s too thick, you can return to the heat for 30 seconds.
  12. Top bars with the melted chocolate mixture
  13. Place back in refrigerator to chill
  14. Cut into squares and serve.
  15. Store in refrigerator.
Notes
When cutting into slices - if the chocolate is pretty solid, turn it upside down and cut through from the base otherwise prepared to be happy with random shapes and sizes from where the bar will split.