Category Archives: Protein Bars

No-Bake Vegan Cookies-and-Cream Protein Bars


Ingredients

  • 8 Peep flavored Oreos, crushed
  • 2 cups True Nutrition Lean Vegan Protein Powder
  • 1 cup Coconut Oil
  • 1/2 cup (128 g) Almond Butter
  • 1.5 tbsp Maple Syrup
  • 1/4 tsp Sea Salt
  • 1/2 cup (120 ml) Vanilla Almond Milk
  • 50 g King David White Choco Chips

Directions

In a large bowl, mix 2 cups protein powder, 1 cup coconut oil, 1/2 cup almond butter, 1.5 tbsp maple syrup, 1/4 tsp sea salt, and 1/2 cup vanilla almond milk. Stir in 50 g white choco chips. In a large ziplock bag, crush 8 Oreos with a rolling pin. Transfer batter to a silicon mold and press firmly. Add the crushed Oreos to the top and refrigerate for 30 mins. Score and break the bars in squares of desired size.

Makes: 16 bars 

Serving Size: about 56 g

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Plantain Protein Brownies

  

Ingredients

1/2C Old Fashioned Oats
2 scoops Pea Protein Powder
6T Special Dark Cocoa Powder
1 1/2t Baking Powder
2/3C Coconut Palm Sugar
1/2 oz Cashews
2/3C Water
2 Plantains

Directions

In a Vitamix, grind 1/2C old fashioned oats into a flour. Add 2 scoops pea protein, 6T special dark cocoa, 1 1/2t baking powder and 2/3C coconut palm sugar and process until mixed. Transfer to a large bowl. Then blend 1/2 oz cashews with 2/3C water until it’s creamy. Chop up 2 ripe plantains and add to the blender and process until smooth. Add to the large bowl and stir until combined, batter will be really thick. I poured mine into a silicone baking mold and baked at 350F for 25 minutes. Based off of these Vegan Plantain Brownies.

Makes: 9 brownies

Serving Size: 1 brownie

  

Salted Caramel Macchiato Protein Bars

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Ingredients
1C Dark Chocolate Almonds
1C (~21) California Dates, pitted
1 scoop Pea Protein
1/4C Coconut Flour
2T Coconut Oil
1/2t Sea Salt
3 oz Brewed Coffee

Directions
In a food processor, grind 1C almonds until they are almost almond butter then add 1C pitted dates and process until well mixed. Add 1 scoop pea protein and 1/4C coconut flour. Brew some coffee and pour in 1/4C + 2T along with 2T coconut oil. Process until mixed. Press into a pan and score out 12 bars. Freeze for and hour and eat. Keep in freezer.

Makes: 12 bars

Serving Size: 1 bar

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Nutty Vegan Protein Bars

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Ingredients

3 oz (3/4C) Roasted (Shelled) Peanuts
1/4C Pure Maple Syrup
2t Pure Vanilla Extract
1 1/2 Scoops Rice Protein Powder (flavor of choice)
1/4C Old Fashioned Oats
1 oz (1/4C) Cashews
1 oz (1/4C) Almonds

Directions

In a food processor, grind 3 oz (3/4C) roasted, shelled peanuts into peanut butter. Transfer to a large bowl and stir in 1/4C pure maple syrup and 2t pure vanilla extract until well combined. Drop in 1 1/2 scoops of rice protein, I used a Cookies & Cream flavor. In a VitaMix, grind 1/4C old fashioned oats into oat flour and transfer to the bowl. Then pulse 1 oz (1/4C) cashew pieces and halves for a second to chop them up. Transfer to the large bowl. Do the same thing with 1 oz (1/4C) whole almonds. Then stir everything together until well combined. The batter will be kind of crumbly (you may want to use an extra oz of peanuts in the peanut butter). Place on a sheet of wax paper and flatten the batter to pack it all together. Place in the freezer for about an hour. Take it out of the freezer and cut into pieces. I cut mine into little 1″ bars but they are kind of small. I got really good reviews on these, the consistency is very interesting because of the rice protein but it’s really good.

Makes: 8 bars

Serving Size: 1 bar

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Sweet Potato Protein Bars

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Ingredients

2C Old Fashioned Oats
2C Roasted Peanuts (shelled)
2 Scoops Whey of Choice
2 Scoops Casein of Choice
1/4C Whole Wheat Flour (or flour of choice)
1T Ground Flax Seeds
1 1/2C Roasted Sweet Potato (diced)
1/4C Honey (or sweetener of choice)

Directions

Preheat oven to 350F and toast 2C old fashioned oats. In a food processor, grind 2C of peanuts into a butter. Allow oats to cool and mix with 2 scoops whey of choice (I used Cellucor – Cinnamon Swirl), 2 scoops casein of choice (I used Bodytech – Vanilla), 1T ground flax seeds, 1/4C whole wheat flour (or flour of choice) and the peanut butter. In the food processor, blend 1 1/2C diced, roasted sweet potato with 1/4c honey (or sweetener of choice). Add to the batter and mix well. Line a baking dish with parchment paper and press the batter in evenly. Bake at 350F for about 20 minutes. Allow to cool and slice into bars.

Makes: 12 bars

Serving Size: 1 bar

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Pistachio Protein Bars

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Ingredients

1C Old Fashioned Oats
2 scoops Protein of Choice
1/4C Pistachio Butter
1/4C Honey
1/4C Water

Directions

In a VitaMix, grind 1C old fashioned oats into a flour. Add 2 scoops protein of choice (I used Cellucor – Cinnamon Swirl) and pulse to combine. Transfer to a large bowl. Then, I made my own pistachio butter in the food processor. Add 1/4C (4T) of the pistachio butter, 1/4C honey (or agave), 1/4C water and mix. It will be difficult to stir but make sure it is combined well. Pour the batter in between 2 sheets of wax paper or parchment paper and roll out until it is smooth and flat. Place in the freezer for a couple of hours to harden then chop into pieces. I wrapped mine individually in the wax paper and put them in little baggies. I recommend storing them in the freezer because they get soft in the fridge.

Makes: 5 bars

Serving Size: 1 bar

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