6 years ago

Mint Chocolate Vegan Protein Bar
[Vegan]

VC By: Vicky Coates

Author Bio

Vicky Coates runs the blog Clean Lean Bakes. She created Clean Lean Bakes based on... Read More

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Peanut Butter

Mint Chocolate Vegan Protein Bar [Vegan]

Dairy Free

This snack combines peanut butter and coconut oil to make the tastiest little snack bar: perfect for those on the go snacks that cost less than supermarket bars. Although the mint flavor is perfect in these, if your not a fan you could change this for an orange flavour or... Read More

Ingredients You Need for Mint Chocolate Vegan Protein Bar [Vegan]

For the Chocolate Bars:

1/3 cup pea protein powder
1 1/2 teaspoons ground almonds
2 tablespoons cacao powder (or unsweetened cocoa)
1 1/2 teaspoon coconut flour
2 teaspoons peanut butter
3 tablespoons fruit syrup
1 tablespoon extra virgin coconut oil, melted
1/4 teaspoon peppermint extract
3 tablespoons unsweetened almond milk

For the Chocolate Topping:

2 teaspoons dairy-free chocolate
1 teaspoon extra virgin coconut oil
1/8 teaspoon peppermint extract

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How to Prepare Mint Chocolate Vegan Protein Bar [Vegan]

Line a medium-large bread pan with parchment paper.
In a large bowl, combine protein powder, almonds, coconut flour and cacao powder. Stir until well mixed and set aside.
Add in nut butter, syrup, melted coconut oil, and peppermint extract. Stir gently until well combined.
Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture. Dough should be moist, but slightly crumbly.
Press mixture into prepared pan with slightly wet hands. Flatten as much as you can.
In a small microwave safe bowl, melt chocolate and coconut oil together, 10-30 seconds, in increments, until chocolate is melted, then add in peppermint extract and stir again.
Pour melted chocolate over bars and place in freezer for 30 minutes, or refrigerator for at least 1 hour to set. Lift parchment paper from pan and cut into 8 bars.
Store bars in airtight container in fridge up to 2 weeks, and in freezer well wrapped for up to 3 months.

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