4 July, 2018

Protein Mocha Fudge Bars

Posted in : Not So Naughty on 4th July 2018 by : Ugne

Protein Mocha Fudge Bars (makes around 8)

Who doesn’t like little bit of ‘pick me up’ from coffee or chocolate? Or maybe pick me up from both.. with added generous amount of protein to give you that so needed boost of energy?

I created these awesome protein bars for that matter. They are fudgy, chocolatey, with a hint of coffee and is pure delight when taken first bite ^_^ They are gluten and refined sugar free, can be made vegan if using vegan protein aaand are raw- no cooking or baking needed , which makes them even easier and requiring less effort to make.

I always use tried and tested quality products and this time is not an exception. My beloved brands are always at hand when making healthy creations- Meridian, Coconut merchant and new fit friend- BPI Sports nutrition together with other few fabulous brands I have pleasure working with J

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140g BPI Chocolate protein
1tbsp Nescafé Azera instant coffee
130g Meridian crunchy cashew butter
Pinch sea salt
50g Meridian maple syrup or calorie free Maple syrup (can use more if like little bit sweeter taste)
10g/ 1tbsp ground flaxseed (flax meal)
60g Coconut Merchant coconut flour (or Sukrin fat reduced cold pressed coconut flour)
1 tbsp cacao powder , I used Food Thoughts 100% cocoa
80ml unsweetened almond milk (or other nut milk) I used Alpro

200g dark, at least 80% cacao solids chocolate for coating

Firstly, line small bread tin or any other similar rectangular shaped dish (approximately 8-30cm) with non-stick parchment paper- that will make it easier to remove and cut the bars.

Now, place all the ingredients in to the food processor and whizz all until sticky ball is formed.

Using damp hands transfer the bar mix in to the prepared tin and press firmly and evenly. Pop in to the freezer for an hour to firm up. Take out, cut in to even bars and put back in the freezer whilst you melt the chocolate.

Now using the fork dip the bars in to chocolate, drip off access chocolate and place back on the parchment paper. Return the bars in the fridge for the chocolate to set.