If you haven’t tried making your own protein bars, you are missing out, my friends. My protein bar recipes like this take less than 5 minutes to throw together and only about 15-20 minutes to set in the freezer.
The chocolate topping is optional, of course… Buutttt is it really??
3/4 Cup Hemptons Hemp Protein Powder
1/4 Cup Almond Meal (Or Flour)
2 Tablespoons raw Cacao Powder
1/2 Cup Cashew Butter – or any nut butter you prefer
3 Tablespoons Brown Rice Syrup (Or raw Honey)
1 Tablespoon Coconut Oil, Melted
3 Tablespoons Unsweetened Non-Dairy Milk – Hemp, Almond etc.
1/3 Cup Dried Cherries, roughly chopped
2 Tablespoons dairy-free mini Chocolate Chips
1/2 Teaspoons Coconut Oil
In a large bowl, combine protein powder, almond meal and cacao powder. Stir until well mixed and set aside.
Add in nut or seed butter, brown rice syrup and melted coconut oil. Stir gently until well combined.
Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture. Dough should be moist, but slightly crumbly.
Stir in dried cherries, or use hands if necessary to make sure everything is well mixed at the end.
Divide dough into 8 even pieces, about golf ball size, rolling into circle and shaping into flat cookie shape. Place on lined baking sheet, set aside.
Place the chocolate chips in a small heat proof bowl, over a pot of warm water.
Melt chocolate chips and coconut oil together, until the chocolate is completely melted.
Use a spoon to drizzle the chocolate topping over the cookies.
Place the baking sheet in the freezer for 15 minutes, or fridge for 30 minutes and allow cookies and melted chocolate to set.
Store cookies in airtight container in fridge up to 2 weeks and in freezer well wrapped for up to 3 months. Enjoy!
*Make sure to add milk only 1 Tablespoons at a time, stirring in between. All protein powders are different and will absorb liquid differently.