A double chocolate protein bar – oh yeah…

IMG_3773I get asked all the time where my recipes come from? I can’t answer that but this is what they generally look like (see post it note picture). My kitchen generally looks like a bomb site too as I have 3 or 4 bowls on the go, as I take out little bits of the mixture to test and to add to. It’s called moozling! Ask my dad! He was usually the one who found me and the mess in the kitchen when I was a kid. I had a blast and I still do.

So the post it note; it’s my double chocolate protein bar. Yip. That’s how I do it. I start with ingredients and then amounts and then I add and subtract. The first attempt had almond butter instead of the almond milk. It was good albeit a little firmer and slightly grainier than the second attempt but we still enjoyed them both. The next attempt used some almond milk that I’d just made and these turned out more like truffles. I preferred these but the other half and my friend liked the grainier bars, that were with the almond butter, better. Why not try them both!

IMG_3762Ingredients – makes 6 bars

  • 45g of coconut flour
  • 100g of whey protein
  • 50g of raw cacao
  • 60g of ground almonds
  • 1/2 cup (120ml) of almond milk blended with 2 medium Medjool dates (or 1/2 cup of almond butter melted and blended with 2 medium Medjool dates, the Medjool dates are optional but they  add a little sweetness)
  • 2 tablespoons of maca powder (optional)
  • A single espresso (cold, and optional)
  • 1 teaspoon of pure vanilla extract (optional)
  • Dark chocolate (melted) to coat (as much or as little as you want).


Set aside half of the almond milk or almond butter. Stick everything (other than the almond milk or almond butter you’ve set aside and the melted chocolate) into a blender or into a bowl if you plan on mixing my hand. Combine thoroughly. It should feel like modelling clay, not to hard and not too tacky. If it’s too firm, add more of the milk or the butter. If it’s too tacky, add a little more coconut flour or cacao. The almond butter mix will be a little crumbly if you rub it between your fingers. The almond milk mix is almost truffle like.

IMG_3774Grease and line a baking tray. I used a 9″ by 9″ pan but I only filled about 2/3 of it with the mixture. See picture (I ate some… it wasn’t uneven when I put it in the fridge!) Use the balance of the parchment paper to fold over the top of the mixture to shape it.

Put the tray in the fridge to allow the bar to set. You can now eat this as is or coat in melted chocolate.

If you coat it in chocolate, put it back in the fridge to set. If you are impatient like me, you can put it in the freezer but if you do this, the chocolate sweats alas why the chocolate looks moist in my pictures… I couldn’t wait! Patience is a virtue and I have none!

If you make a mistake and add too much butter or milk, add a little more cocoa or coconut flour.

Why the maca powder? I used a little too much milk and I didn’t want to add any more cocao or coconut flour! Simple as that. However, it did turn my protein bars into superfood protein bars!

I have no idea whether maca powder benefits me. I eat a clean diet. I’m fit and healthy. I was fit and healthy before I tried maca and I’m still fit and healthy since I started adding it to food. I use it every now and then. Definitely not part of my diet but I like it because it has a nutty, toffee like taste.

If you read up on maca, you’ll see that folks purport the following benefits:

– promotes sexual function(?!)
– balances hormones and increases fertility
– relieves menstrual issues and menopause
– increases energy levels and stamina


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