Description
These nut free protein bars have a chewy vanilla base that's topped with a rich chocolate fudge. This recipe is nut free, paleo and vegan.
Ingredients
Scale
Base
- 1 cup unsweetened shredded coconut
- 1/2 cup raw sunflower seeds
- 2/3 cup pea protein powder (78g)*
- 6 Medjool dates, pitted
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup water*
Topping
- 1/3 cup dark chocolate chips
- 2 Tbsp sunbutter
Instructions
- Line an 8" x 8" baking dish with parchment paper. Set aside.
- Place the dates in a bowl of hot water and soak for 5 minutes to soften.
- Drain the water from the dates and add them to a food processor, along with the coconut, sunflower seeds and pea protein. Blend.
- Add in the water and vanilla and blend until the dough starts to clump.
- Firmly press the base into your lined baking dish.
- Place the chocolate in a small, microwaveable dish and heat on high at 20-30 second intervals, mixing between. Once melted, mix in the sunbutter.
- Spread the chocolate mixture over the base.
- Chill the bars in the fridge for at least and hour, giving the bars time to set.
- Once the chocolate layer is firm, cut into 12 bars and enjoy!
- Best stored in an airtight container in the fridge, up to 2 weeks.
Notes
Please note, the nutrition facts are an estimate and calculated based off of the brands I used.
*I have only tested this recipe with pea protein (I've tried multiple flavors/brands and they all worked well), so it's all I can guarantee will work. Pea protein is very absorbent, so requires a lot of moisture to get the right dough texture. If you decide to use anther type of protein powder, you'll have to play around with the water content in the base.
Nutrition
- Serving Size: 1 bar (out of 12)
- Calories: 190
- Fat: 12.2
- Carbohydrates: 14.4
- Protein: 7.4