Coffee Cocoa Protein Bars Recipe, from our academy’s recipe selection.
40g pitted dates
80g cashews or almonds
20ml unsweetened almond milk
30g oats (use gluten free if preferred), ground finely
40g chocolate or vanilla flavour whey or rice protein powder (optional)
1 tbsp coffee granules mixed with 15ml recently boiled water and allowed to cool
(use decaffeinated coffee if preferred)
1 heaped tsp cocoa powder
a pinch of sea salt
Makes 5 Bars
Blend the dates, cashews and almond milk in a blender or food processor.
Place all of the ingredients in a large bowl and and mix well to form a thick paste.
Add a splash of almond milk if the mixture is too dry.
Place the mixture onto a sheet of cling film and shape into a sausage. Press down firmly to compact the mixture, shaping the mixture into a long rectangle.
Neaten the sides and top surface with a knife or spatula.
Refrigerate for 1 hour or until firm. Cut into 5 bars.
Store in an airtight container and refrigerate for up to 3 days or freeze on same day.