These bars are simple to make! They are a delicious versatile treat, made with quinoa puffs for a slight crunch. These protein bars are also packed with high fibre and protein (around 15g of protein per serving) and can be made dipped in white chocolate completely or just on the top.
These happen to be vegan-friendly but can be made with dairy chocolate if you prefer. Feel free to use your favourite nuts (I’ve made these with almonds, and walnuts as well).
I used Chocolate Protein (Get it here), which is made with adaptogens to provide support to the body with recovery, stamina, and reducing stress, so it makes it ideal to use pre or post-workout or blended in your favourite smoothie for sustaining energy throughout the day. Ingredients include superfood and adaptogens, Suma (Brazilian Ginseng), Cacao, Maca, and Cordyceps.
*View the recipe video here.
Ingredients:
- 100g (½ cup), plus 3 tablespoons coconut oil, room temperature (or barely heated)
- 120g (¾ cup) Chocolate Protein powder (or cocoa powder)
- 150ml (½ cup) liquid sweetener (such as monk fruit syrup, maple syrup, or sugar-free agave/Stevia)
- 120g (½ cup) organic peanut butter, no sugar added, room temperature
- 100g (½ cup) crisp quinoa puffs
- 1 teaspoon vanilla powder or vanilla paste
- 170g-220g (about 1 to 1 ½ cups) white chocolate (vegan or dairy), melted, for dipping
- 2-3 tablespoons chopped pistachios
Extras or Toppings:
Mini pretzels and chopped pistachios, chopped almonds, or pecans
Special equipment: Rectangular mould or deep candy bar mould, heat-proof bowl, mixing bowl, spatulas, and gold-wrapping food-grade papers. Shop useful items here.
Method:
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1. Place a silicone mould on a small baking tray. Set aside. Place a cooling rack over layered paper cloths or kitchen towelettes. Set aside.
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2. In a medium mixing bowl, add 100g (½ cup) coconut oil, and the chocolate protein. Mix with a spoon or silicone spatula until blended smooth (with no lumps of coconut oil). Add 2 more tablespoons of coconut oil.
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3. Next, add in the liquid sweetener, peanut butter, crisp quinoa puffs, and vanilla powder. Stir together to incorporate. You should have a thick but pourable consistency. Set aside.
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4. At this point, you can add pretzels (break them up) or chopped almonds (or nothing) to the bottom of each cavity of the mould.
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Next, pour the chocolate mixture into each cavity of the prepared mould (pouring it over the pretzels or almonds, if applicable), using a spoon to smooth it out evenly in each cavity. Then, sprinkle chopped almonds on top of the chocolate mixture.
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5. Place the entire mould in the freezer for 1 hour or until the chocolate bar is frozen solid before removing it from the mould.
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7. For white chocolate: Use one of the following methods:
- Bain Marie Method: In a heat-proof bowl place it slightly fitted inside of a small saucepan filled three-quarters of the way with water, over medium-low heat. Reduce tons simmer. Add the white chocolate chips to the heat-proof bowl, and the remaining 1 tablespoon of coconut oil. As the white chocolate melts, stir frequently with a spoon or spatula, so that it does not burn.
- Microwave Method: Alternatively, in a microwavable bowl, you can heat the white chocolate and 1 tablespoon of coconut oil in the microwave, in 30-second intervals, until it melts. Stir with a spoon occasionally to blend smoothly).
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8. Remove the mould from the freezer. One at a time, remove each frozen bar, then dip the top of the bar(or the entire bar) into the melted white chocolate. Place the bar on the prepared cooling rack. Sprinkle with chopped pistachios. *Repeat this step for each bar until all are fully dipped to your preference. Allow the bars to cool on the cooling rack for 5 minutes then refrigerate the bars or place them in a container with a lid closure and store in the freezer.
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Make it your way! Make these in bite-size pieces or you may use smaller flat candy bar cavities to get more bars out of this recipe. View other candy moulds here!
