Protein Bars without Protein Powder

Don't worry, ads are not going to appear on your printed document!

No ratings yet

Scan this to go to the recipe!

www.theconsciousplantkitchen.com

These Protein Bars With Protein Powder are simple post-workout snacks loaded with over 11g of natural protein, 9 grams of fiber, and almost 3mg of iron.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/protein-bars-without-protein-powder/ or scan the QR code here ➡️

Prep Time10

Freezer12

Total Time22

Servings: bars

Calories: 265.4kcal

Author: Carine Claudepierre

Ingredients

1 can Black Beans 15 ounces/425g drained, rinsed (note 1)
¼ cup Unsweetened Cocoa Powder
¼ cup Peanut Butter (note 2)
⅓ cup Maple Syrup (note 3)
1 cup Old-Fashioned Rolled Oats (note 4)

Chocolate Layer - optional

¼ cup Chocolate Chips (note 5)
½ teaspoon Coconut Oil (note 6)

US Customary - Metric

Instructions

In a food processor, add drained, rinsed black beans, cocoa powder, peanut butter, maple syrup, and oats.
Process at medium to high speed until it forms a chocolate paste. You will have to stop the food processor 2-3 times, scrape down the sides of the bowl with a rubber spatula, and process again. You want all the black beans to be puree, but you will still see pieces of oats; that's normal.
If the batter is too wet - you should be able to squeeze the batter into a ball. If it's too wet, add a bit more oats, and process to incorporate.
Press the batter onto a pieces of lightly oiled parchment paper, place another piece of parchment paper on top, and press to form a flat top. Shape into a rectangle.
In a microwave-safe bowl, melt the chocolate chips and coconut oil. Microwave in 30-second bursts, stir between, until it's fully melted.
Pour the melted chocolate on top of the bar, leaving the sides free from melted chocolate to make it easier to cut.
Place the bar 12 minutes in the freezer to set the chocolate layer.
Place the bar on a chopping board, cut into 6 even bars.

Notes

Note 1: The recipe works with any canned, drained beans like chickpeas, lentils, or navy beans. However, black beans are the best option to add the most protein to the bars.

Note 2: Or almond butter or cashew butter. If nut-free, use sunflower seed butter.

Note 3: You can also use agave syrup or date syrup.

Note 4: Use gluten-free certified oats if needed, or toasted quinoa flakes. If you don't digest raw oats very well, preheat the oven to 350°F (180°C). Line the oats in a single layer on a large baking sheet and bake on the center rack for 12 minutes. Cool down completely before using in the recipe.

Note 5: It's optional. This adds crunchy chocolate bites and pieces to the bars. Use sugar-free chocolate or 85% chocolate to decrease sugar, if needed.

Note 6: The oil helps melt the chocolate, but it's optional to use it. Other oil options are light olive oil, avocado oil.

Storage: Store the bars in the fridge for up to 3 days or freeze up to 1 month. Thaw in the fridge the day before.

Nutrition