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No-Bake High-Protein Bars with Dark Chocolate
Przekąska

No-Bake High-Protein Bars with Dark Chocolate

1 godz. 30 minPorcje: 12Nutri-Score C€€
od @doctors_kitchen1 importugotowano 0 razy
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Składniki

12 osób
  • crunchy peanut butter (100% peanuts, no added sugar or oil)Spiżarnia200 g
  • ground almondsOrzechy i nasiona150 g
  • chia seeds (milled into a fine powder)Orzechy i nasiona40 g
  • unflavoured plant protein powder (organic, third-party tested)Spiżarnia125 g
  • maple syrupSpiżarnia60 ml
  • waterInne80 ml
  • dates (pitted)Warzywa i owoce150 g
  • hot water (for softening the dates)Inne40 ml
  • dark chocolate (85% cocoa or more, broken into pieces)Spiżarnia200 g
  • desiccated coconut (for topping)Spiżarnia15 g
  • pistachios (chopped, for topping)Orzechy i nasiona15 g
  • quinoa puffs (for topping)Produkty zbożowe15 g
  • goji berries (for topping)Warzywa i owoce15 g

na porcję

Wartości odżywcze

225kcal

Węglowodany
15 g
Białko
9 g
Tłuszcz
15 g
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Przybory

  • Blender kielichowy
  • Miska ×2
  • Łopatka kuchenna
  • Naczynie żaroodporne
  • Blacha do pieczenia
  • Rondel

krok po kroku

Przygotowanie

  1. Mill the chia seeds

    • Blitz the chia seeds in a blender for a few seconds until you have a fine powder.
    Krok 1

  2. Mix the dry ingredients

    • Combine the peanut butter, ground almonds, milled chia and protein powder in a bowl.
    • Stir until the mixture looks like a crumbly cookie dough.
    Krok 2

  3. Add the maple syrup and water

    • Pour in the maple syrup and mix well.
    • Add the water and keep mixing until the dough comes together, slightly sticky but still malleable and not sticking to your hands.
    Krok 3

  4. Press into the mould

    • Gather the mixture into one homogeneous mound with your hands.
    • Press it into the mould and spread from the centre to the sides with a spatula so it reaches every corner.
    Krok 4

  5. Make the date layer

    • Put the dates in a bowl, add the hot water and pound with the back of a spoon until you get a jam.
    • Spoon the date jam over the base and spread it out to the sides in a thin, even layer.
    Krok 5

  6. Chill the block

    • Place the mould in the fridge until the block is firm and uniform.
    Krok 6

  7. Melt the chocolate

    • Melt the broken dark chocolate in a bowl over a saucepan of simmering water.
    • Meanwhile, line a baking tray so the bars can go straight into the fridge.
    Krok 7

  8. Cut the bars

    • Turn the firm block out and mark and cut it into bars.
    Krok 8

  9. Dip and top

    • Dip each bar in the melted chocolate, using one hand for dipping and keeping the other dry.
    • While the chocolate is still soft, scatter over the coconut, pistachios, quinoa puffs and goji berries so the toppings stick.
    Krok 9

  10. Set and store

    • Return the bars to the fridge until the chocolate sets.
    • Store in a sealed container in the fridge or freeze.
    Krok 10
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