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Recipe Detail Page
Packed-with-Protein Bars
Spring 2017
Knowing exactly what’s in a protein bar makes it a lot more appealing. The puffed brown rice gives these bars a pleasing texture reminiscent of a classic childhood treat, and the thin layer of chocolate takes them to another level. Don’t be tempted to cut back on the honey—you need it to help hold the bars together.
Makes 16 bars
½ cup (125 mL) honey
1 tbsp (15 mL) coconut oil
¾ cup (175 mL) smooth natural almond & cashew butter
¼ cup (60 mL) ground almonds
¼ cup (60 mL) plant-based protein smoothie powder (such as Vega “Oh Natural”)
¼ tsp (1 mL) kosher salt
1½ cups (375 mL) puffed brown rice
⅔ cup (150 mL) dark chocolate chips, melted
¼ cup (60 mL) chopped roasted salted cashews
1. Line a 9-inch (23-cm) square pan with parchment paper. Set aside.
2. Place honey in a small pot over medium heat. Bring to a rolling boil and boil for 30 seconds then remove from heat. Add coconut oil and almond & cashew butter and stir until combined.
3. Scrape nut butter mixture into a bowl, add ground almonds, protein powder, and salt, and stir until incorporated. Add puffed brown rice and stir until well coated. Pack mixture into prepared pan and chill for 30 minutes or until firm. Remove from fridge.
4. Use parchment paper to pull solid bar mixture from pan. Melt chocolate chips. Drizzle chocolate over chilled bar mixture and spread into an even thin layer. Sprinkle with chopped cashews. Chill 30 minutes then cut into 16 bars. Wrap bars individually and store in a sealed bag or box in the fridge for up to 1 month.
Makes 16 bars
