Chocolate Chai Protein Bars
- 3/4 Cup (about 2 scoops) Hemp Protein Powder
- 1/4 Cup Almond Meal
- 2 Tablespoons Coconut Flour
- 2 Tablespoons raw cacao powder
- 1/2 Teaspoon Cinnamon
- 1/2 Teaspoon Cardamom
- 1/4 Teaspoon Ginger
- 1/4 Teaspoon Nutmeg
- 1/8 Teaspoon Cloves
- 1/2 Cup Sunflower Butter or any other nut butter
- 3 Tablespoons Raw Honey or Brown Rice Syrup
- 1 Tablespoon Coconut Oil melted
- 3 Tablespoons Unsweetened non-dairy milk Hemp, Soy, Almond, Cashew etc. (may need more or less – see as you go)
- 3 Tablespoons mini Chocolate Chips
- 1 Teaspoon extra virgin Coconut Oil
- 2 Tablespoons Shelled Hemp Seeds
- Line a bread pan with waxed baking paper – let big flaps hang over the sides (will be used later to flatten the mixture)
- In a large bowl, combine the protein powder, almond meal, coconut flour, cacao powder and spices. Stir until well mixed and set aside.
- In a medium bowl, add sunflower butter, honey and melted coconut oil and stir until well combined.
- Add sunflower butter mixture to the large bowl of dry ingredients and fold in until well mixed.
- The mix will be dry and take a while to come together.
- Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture.
- Use your hands to make sure everything is well mixed at the end.
- Press mixture into the prepared pan with slightly wet hands. Flatten as much as you can. (Then use the overhanging waxed paper to press and get really flat.
- Melt chocolate chips and coconut oil together over a low heat - until the chocolate is completely melted.
- Pour melted chocolate over the bars and sprinkle with additional shelled hemp seeds.
- Place the bars in freezer for 30 minutes, or refrigerator for 1 hour to set. Lift the waxed paper from the pan and cut into 10 bars.
- Store bars in an airtight container in the fridge up to 2 weeks and in freezer well wrapped for up to 3 months.
- I like to individually wrap bars and store in the fridge and/or freezer for a quick snack or easy lunch packing.
Depending on what vegan protein powder you use, you may need to adjust the liquid accordingly. Start with one tablespoon of milk (or water) at a time until dough is thick, slightly moist, and crumbly. You should be able to press down into the pan without it sticking to your hands too much.
Use an all-natural nut butter, minimally processed. I used Once Again, which needed to be stirred. I do not recommend using "no-stir" without changing some ratios. You may need to add more liquid.
*Feel free to leave the chai spices out if you don't care for chai flavours.
Serving size: 1 bar Fat: 12 Carbohydrates: 15 Sugar: 9 Fibre: 4 Protein: 9