My friend Laureen inspired me to melt down dark chocolate to create a rich protein bar when I tasted hers last weekend, which had the consistency of fudge! I like mine a little crunchy, so I added ingredients. My secret for that wow crunch? Hempseeds. Frozen hempseeds to be exact. Store the bars in the freezer and you’ll get an outstanding texture that stays together when you pick it up. I’ve made these twice in the last week for Dave and me alone! These make a great breakfast or snack!
Loaded Chocolate Protein Bars
Makes 24 Bars
3/4 cup coconut oil
3/4 cup 73+% dark chocolate chips / baker’s chocolate
1 cup raw almond butter
2 cups raw almond flour
1 cup unsweetened coconut flakes
1/2 cup raw hempseeds
2 scoops protein powder (chocolate Nature Pro or Vega both taste great!)
1/3 cup unsweetened cocoa powder
1 Tbsp spoonable stevia
1/4 tsp sea salt
1.) In a medium sauce pan over Low heat, melt the coconut oil, dark chocolate and almond butter, stirring until smooth.
2.) Meanwhile, in food processor add in all remaining ingredients. Pulse a few times to combine.
3.) Pour in melted chocolate sauce. Pulse until well combined (you may need to stop and scrape down sides depending on size of food processor). Mixture should be moist but not sticky or wet by appearance. If it is too wet or oily, add in more almond flour and coconut flakes until proper consistency is achieved. (I recommend tasting mixture for sweetness at this point, add more stevia if desired.)
4.) Spread mixture into a 9 x 13 inch baking dish lined with natural waxed paper. Cover with waxed paper and freeze for 20 minutes until set. Remove from freezer. Holding the ends of the bottom sheet of waxed paper, pull straight up and the bars will come out of the pan. Cut into uniform strips or squares using a pizza cutter. Store in airtight container in fridge or long term storage in freezer.