Recipe Provided by Becs Lowe Living Health Nutritionist, Naturopath and Medical Herbalist
Ingredients
1/2 cup Coconut Oil (softened or melted)
1/2 cup Almond Butter (or Peanut Butter)
1/3 cup Maple Syrup
1 tsp Miso Paste
1 1/2 cups Vanilla Protein Powder
1 cup Almond Flour
1/4 cup Hemp Seeds
1 tsp Coconut Oil
100 grams Dark Chocolate
Directions
- Line a baking dish or container with parchment paper.
- In a medium bowl, mix the melted coconut oil, almond butter, maple syrup, and miso
paste until smooth. - Add the protein powder, almond flour, and hemp seeds. Stir until a dough forms.
- Press the mixture firmly into the base of the lined baking dish or container. Use the back
of a spoon or spatula to smooth the top. - Melt the chocolate and coconut oil in a small pot or microwave in 30 sec bursts. Pour
over the base layer and smooth out evenly. - Place in the freezer for 1-2 hours or until set.
- Slice into 12 bars and store in an airtight container in the fridge or freezer.
Notes: Leftovers
Refrigerate in an airtight container for up to one week. Freeze for up to two months.
Serving Size
One serving is one bar. A 21cm x 21cm container was used for 12 bars
More Flavor
Add a sprinkle of flaky sea salt on top of the melted chocolate before setting
Nutrition – Per Serve
Calories 333 Sodium 46mg
Fat 25g Vitamin A 4IU
Carbs 15g Vitamin C 0mg
Fiber 4g Calcium 130mg
Sugar 8g Iron 2mg
Protein 15g Vitamin D 0IU
Cholesterol 2mg Phosphorous 294mg