This recipe right here demonstrates a very interesting point, one which protein bars made with whey are normally sticky compared to ones made with casein and harder to shape. In a way, this makes them more like store-bought bars, in terms of consistency texture. Also, adding oats here, the kcals are also more in line with commercially available bars (higher in carbs than protein). One way to up their protein content would be to add some pea protein too or even a tbsp or two or casein? Give it a shot.
1/2 cup ground almonds
1 cup toffee flavoured whey
3 tablespoons coconut flour
1 tablespoon sugar-free caramel
1/8 cup instant oats (or just more ground almonds + a bit more coconut four)
4 squares 90% Lindt Chocolate (to coat)
1. Blended together (minus the chocolate), bound with a bit of water (1 tablespoon at a time) until a pasty and mouldable consistency is reached
2. Melt the chocolate in a bain marie (a glass bowl on top of a pot of boiling water) and proceed to shape your bars into rectangles. When the chocolate has melted, dunk the bars in there and then move them over to the freezer for about 30 minutes.
Macros per Serving (out of 4):
11g carbs (3.4g sugars)
11g fat (5.4g sat)
This makes 4 bars. The bars end up tasting toffee-sweet and almost fudgy! a flavour that, combined with the chocolate = an absolute winner. Give them a shot.
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we are of one mind 😀
what’s binding all those ingredients together? if you blend all those things you would just get a crumbly mixture of powders… i think you missed something
eggs, nut butter, water…?
Aha! sorry, corrected, silly moi <:-D