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Chocolate protein bars

Chocolate protein bars (gluten-free)

 

 

Since I discovered them, I've made these protein bars over and over again. Because they're so simple, so nutritious, and so delicious. 

They're the perfect pre- or post workout snack, they're easy to slip into your children's bag, or to put on the table when they come home from school.

And they also make a great "No time for breakfast"-breakfast.

Just try them, and I'm sure you'll adopt them too. 

We love these gluten-free chocolate chip cookies because they're:

  • Gluten-free
  • Fiber-rich
  • Protein-rich
  • Without refined sugar
  • Egg-free
  • Dairy-free
  • Paleo
  • Easy to make

If you like these, make sure to try my other no-bake granola bars. These are made with pecan and almond butter and without cacao.  

 

Prep Time15 minsTotal Time15 mins

Ingredients

Makes 15 large bars or 30 smaller ones

160g pumpkin seeds
100g shredded coconut
40g oats
130g hemp seeds
50g chia seeds
20 Medjool dates
90 ml melted coconut oil
30g raw unsweetened cacao powder
1 tsp. vanilla extract
Optional: a few cracks of salt

 


Directions

1

Briefly blend the first 5 ingredients in your food processor (pumpkin seeds, shredded coconut, oats, hemp seeds, chia seeds). Put aside in a large bowl.

2

Now blend the remaining ingredients in your food processor until you get a sticky paste.

3

Add this mixture to the dry ingredients in the bowl and mix well using your hands.

4

Cover a square or rectangular oven dish with parchment paper and add the mixture to it. Press it down so it's compact and even.

5

Refrigerate for about 30 minutes and cut in bars of the size you like. They keep well in the fridge for up to a week or in a freezer for up to 6 months.

 

Ingredients

 160g pumpkin seeds
 100g shredded coconut
 40g oats
 130g hemp seeds
 50g chia seeds
 20 Medjool dates
 90 ml melted coconut oil
 30g raw unsweetened cacao powder
 1 tsp. vanilla extract
 Optional: a few cracks of salt

Directions

1

Briefly blend the first 5 ingredients in your food processor (pumpkin seeds, shredded coconut, oats, hemp seeds, chia seeds). Put aside in a large bowl.

2

Now blend the remaining ingredients in your food processor until you get a sticky paste.

3

Add this mixture to the dry ingredients in the bowl and mix well using your hands.

4

Cover a square or rectangular oven dish with parchment paper and add the mixture to it. Press it down so it's compact and even.

5

Refrigerate for about 30 minutes and cut in bars of the size you like. They keep well in the fridge for up to a week or in a freezer for up to 6 months.

Chocolate protein bars (gluten-free)

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