Servings : 10 Bars
So simple to make and a great, protein packed healthy treat!
3/4 Cup Creamy Cashew Butter (recipe in link)
1 Tablespoon Coconut Oil, melted
1/4 Cup Organic Raw Honey or Brown Rice Syrup
3/4 cup Hemptons Hemp Protein Powder or Raw Octane Pure Protein
1/4 Cups Cashew Meal (or Almond)
1/2 Cup Dark Chocolate Chips (85g)
1/2 Teaspoon Coconut Oil
Line a 20 x 20 cm loaf pan with waxed paper; set aside.
In a medium bowl add the cashew butter, oil and honey or brown rice syrup. Use a spoon or rubber spatula to stir until well combined.
Add the protein powder and cashew meal, gently stir until the powder is well mixed in – mixture will be thick, almost feeling like soft cookie dough.
You may need to use your hands at the end to combine.
Note: plant protein powders are all different and may absorb the wet ingredients differently. If the mix feels dry, simply add 1 tablespoon nut milk at a time until the dough comes together.
Transfer the cashew butter dough into the lined pan, pressing evenly into all four corners.
Transfer to the fridge while you make the chocolate topping.
Melt chocolate chips and coconut oil in a small saucepan over low-medium heat, continuously stirring until smooth.
Remove the pan from fridge and pour the melted chocolate over the dough.
Return the pan to the fridge and allow the bars to set – about 30 minutes to 1 hour.
Allow the bars to sit at room temperature before slicing into 10 bars. Letting the bars sit at room temperature before cutting into will help keep the chocolate top from cracking.
Sprinkle with a little bit of salt and transfer to an airtight container.
Store in the fridge.