And I've got a treat for you!
In the form of protein snack bars.
So what are these bars like, you ask?
Well, they're soft, thick, and they taste like maple-pecan bliss coated in a thin layer of extra dark chocolate. The texture and flavour is so good. And you know what else? To top it all off their really easy to make.
I added 1/2 a cup of North Coast Naturals vanilla iso whey protein powder to rev up the protein in these bars. This protein powder is truly one of the best I've tried in terms of taste and blend-ability. So creamy + smooth! You can substitute your favourite vanilla protein to veganize these bars of course. Just make sure that whichever protein powder you use, it tastes good, because you will taste it.
I actually made a double batch of these, pressed them into my trusty 7 x 5 baking dish, and cut the bars in half. That's why they look bigger in the above photo without the chocolate coating. The nutrition is the same as the single batch that makes 6 bars, but making the double batch this way gave the bars a nice height.
The combination of pecans and coconut sugar is out of this world. Plus it also provides your body with some good functional fuel.
These are perfect as a pre or post workout snack. They do best when stored in the fridge. They hold up pretty well for short periods of time when they've been out of the fridge, but they do tend to soften up a bit and get sticky.
Once you start making your own homemade energy/ protein bars you'll quickly realize how much better they taste than the store bought ones. Especially when you know 100% exactly how much of what ingredient went into them.
Adapted from Protein Pow
Maple Pecan Protein Bars
by Jennifer Trennum
Keywords: food processor no-bake snack grain-free gluten-free vegan option soy-free protein low-sodium almond flour chocolate maple syrup almond milk bars
Ingredients (makes 6 bars)
- 1/2 cup (50 g) vanilla whey protein powder (I used this one by North Coast Naturals)
- 1/3 cup (40 g) pecan halves
- 1/2 cup ground almonds
- 2 tbsp coconut sugar
- 1 tbsp lucuma powder (optional)
- 2 tbsp unsweetened almond milk
- 2 tsp maple extract
- 1 tbsp maple syrup
- 1/4 cup (40 g) dark chocolate
In a food processor, mix together vanilla protein powder, pecan halves, ground almonds, coconut sugar, and lucuma powder until smooth. Add in the almond milk, maple extract, and maple syrup. Mix well to combine.
Shape the dough into 6 bars using your hands or firmly press into a 7 x 5 inch baking dish lined with parchment paper. Place the bars in the fridge for 1 hour to firm up. If using the baking dish method, slice into 6 bars. Place the individual bars on a baking tray lined with a sheet of tin foil or parchment.
Melt the dark chocolate in a small heat proof bowl set over a pot of water on low heat. Dunk the bars into the melted chocolate or spoon the chocolate over them to coat. Return the bars to the lined baking tray. Garnish with a pecan on top of each bar and place in the freezer to set.
Store in the freezer for a week or longer in an air-tight freezer bag or container.
Now bring on the weekend!