Description
These healthy hazelnut protein bars have a chewy chocolate and hazelnut base that's coated in a rich dark chocolate. This protein bar recipe is gluten free, dairy free, paleo and vegan.
Ingredients
Scale
Base
- 1 cup raw hazelnuts
- 1/2 cup unsweetened shredded coconut
- 1/2 cup packed Medjool dates (about 8)
- 1/3 cup protein powder (36g) I used Equip chocolate beef protein isolate
- 2 Tbsp cocoa powder
- 1/8 tsp salt
- 1-2 Tbsp water
Topping
Instructions
- Line a loaf pan with parchment paper and set aside.
- Soften the dates: place the dates in a small bowl and heat a pot of water. Pour the hot water over the dates, submerging them completely, and let them sit for 5 minutes to soften. Drain the water from the dates.
- Place all base ingredients in your food processor (start with just one tablespoon of water) and blend until the mixture starts to clump. You should be able to grab a handful of the mixture and press it together and it should hold it's shape. If the mixture is too dry and crumbly, then add another tablespoon of water and blend again.
- Firmly press the base mixture into your lined loaf pan.
- Place the dark chocolate in a small, microwaveable dish and melt in the microwave at 20-30 second intervals, stirring between heating. Once melted, pour the chocolate over the base and spread it out so that it touches all sides of the pan in a smooth, even layer.
- Place the bars in your fridge and chill for at least an hour, or until the chocolate has set.
- Remove the bars from the loaf pan and cut to desired size. I cut mine into 12 pieces.
- Store the bars in an airtight container or baggie in the fridge or freezer.
Notes
*If you're using a different chocolate bar, then I recommend mixing a tablespoon of nut butter into the melted chocolate in order to create a creamier texture. This will make the bars easier to cut once they've chilled.