This post contains three recipes, all of them categorically delicious. The first is for the base of these bars, which you can double or triple up and eat solo – as protein blondies.
The second is for the healthiest and most delicious caramel you’ll ever have tasted – and it’ll will completely shake the ground you stand on (seriously).
And the third? Well, the third recipe is for these Twix-inspired protein bars! They’re a dream come true. So please, round up the ingredients soon and make them. Why not this weekend? Get the whole family involved and make a bunch of these bars. They’re sweetener-free, gluten-free, and most likely one of the best things to make using protein powders.
Ingredients for the Vanilla Base
1/4 cup ground almonds
1/8 cup of brown rice flour
1 tsbp coconut flour
¼ cup of unflavored or vanilla whey
1/8 cup of coconut sugar
1/2 cup almond milk
1-2 tsps vanilla essence
Ingredients for Protein caramel
2 big fat and juicy medjool dates (see Note below)
1 tsbp almond milk
1/2 tbsp unflavored or vanilla whey
2 tbsp smooth cashew nut butter
4 squares (40g) dark chocolate (85% but any will do)
Directions for vanilla base
1. In a food processor or using a handheld blender, blend all ingredients together until you get a batter with an oatmeal-like consistency. If your batter is too dry, add a bit more milk until you reach the right consistency.
2. Bake in a small brownie or bread silicone pan at 160 C (320 F) for around 15-18 minutes or until it’s all cooked through. Just take it out before it gets brown on top.
3. Leave it to cool and move on to making your caramel.
Directions for Protein Caramel
1. Blend everything together in a food processor or using a handheld blender until you get a smooth mix. Go ahead and taste it but don’t eat it all; you’ll be tempted to eat it all but remember the bars, remember the bars!
Directions for Bar Assembly
1. Slice the cake part of the bars into thin (or fat) rectangles depending on the width you want to give your bars. You could even cut them into little squares to make lots of tiny square chocolates!
2. Spoon some of the caramel onto each bar.
3. Melt your dark chocolate and either dunk the bars in there or coat the bars using a spoon. Coat them all around and then place them on a tray lined with aluminium foil or baking paper.
4. Leave them to set in the fridge for a couple of hours and… they’re ready to go!
Macros per bar (out of the eight) 139kcals, 6g protein, 13g carbs (out of which 2g is fibre), 7g fat.
1. You HAVE to use medjool dates to make the caramel. That’s because medjool dates are (usually) really nice and juicy, containing as they do plenty of natural sugars.
Deglett dates or any other non-juicy date won’t work – they’re far too dry. Check out the pic to the left here to see the kind of date you’re after.