Monday, 30 March 2015

Dark Chocolate Raspberry Protein Bars

After a break from the kitchen, I'm getting back into the swing of things by creating all sorts of incredible treats. My belly is most definitely feeling full and happy right now! Although, with my summer holiday booked, I should probably avoid eating entire batches of cheesecake, raw or not, like I did on Friday...

Anyway. I'm a huge fan of protein bars (Quest and B-UP bars are my favourites) and will eat one most days, usually during that mid-afternoon / 3pmitis when only something sweet will do. Although they're perfect for getting a delicious, low-carb hit (depending on the brand), they're not always the cheapest.

Wherever I can, I like to make my own homemade protein bars. Not only does it work out much cheaper, but it also means that I can mix and match the flavours depending on how I feel.

These Dark Chocolate Raspberry Protein Bars are insanely delicious, but also incredibly easy to make. Made using vanilla whey and ground almonds, they're also fairly low-carb. The perfect treat!

Do you like to make your own protein bars?

What are your favourites?

Sam x


(Makes 6 bars)
1 cup vanilla whey
2 tbsp vanilla casein
1 1/2 cups ground almonds
1/2 cup almond milk
1 tbsp cashew butter
2 tbsp honey
1-2 drops liquid stevia (to taste)
1 tsp vanilla extract
Handful freeze-dried raspberries

To coat:
100g dark chocolate + 1/2 tbsp Lucy Bee coconut oil (to coat)
20g sugar-free white chocolate (optional)

1) Mix each of the ingredients for the bars in a mixing bowl (you may need to gently melt the honey and cashew butter together to make this easier), then shape into six bars. If the mix is too sticky, add some more ground almonds or protein. If it's too dry, a splash of almond milk will do!

2) Place the bars in the freezer to firm up for 20 or so minutes.

3) Gently melt the dark chocolate with the coconut oil and stir until smooth. Dunk the set bars into the melted chocolate, then on baking paper to set. Drizzle with sugar-free white chocolate, if desired, and store in the fridge.