YUM!! these are so yummy!!
Seriously, too yummy.
I think in the future I am going to see if I can reduce the sugar a bit because these are just dessert with a little protein thrown in.
My husband LOVES Clif Bars. Truly, I think he is addicted to them, lol. But he recently discovered that he is really sensitive to soy. This means Clif Bars and most other protein bars are out.
I went on a mission to find him a new one, but there is so not much available. I did find these Pure Organic bars, but they only come in two chocolate flavors and are expensive, about $1.50 a bar. That is a costly habit!
I took a look at the ingredients and they were so simple. I was pretty sure I could make something similar.
My 1st experiment was a Chocolate Mint flavor (which is his favorite Clif Bar flavor). Those turned out great and I will probably share that recipe in the future. But when I took a poll on Facebook more of you were interested in the Chocolate Chip flavor so I got to work on that recipe.
This recipe calls for a few different ingredients like Cashew Flour. I only used it because it is in the Pure Organic bars and it is available at Trader Joes. I am pretty sure you could simply use more almond meal or flour with very little change to the recipe.
I also use Brown Rice protein. I used this because it is a dairy free option and soy free. You can use your favorite protein powder. Lastly, I used Enjoy Life mini chocolate chips. These are gluten, dairy and soy free. If you don’t use these I do recommend mini chocolate chips. I think bigger ones may make the bars fall apart a bit. But if that is all you have you can probably chop them up a bit.
These bars have about 8 grams of protein a piece. The cost is about $.50 a bar.
FrugalLivingMom.com
Yields 10
Homemade Chocolate Chip Protein Bars
20 minPrep Time
20 minTotal Time
Save RecipeIngredients
- 1 cup Almond Flour or Meal, lightly packed
- 3/4 cup Cashew Flour, light packed (if you don’t have sub in more almond flour or meal)
- 1/2 cup rolled oats, separated (use Gluten free if needed)
- 6 tablespoons Plain Brown Rice Protein (or other favorite plain protein powder)
- 10 small dates chopped (2 oz)
- 1/8 cup honey
- 1/2 cup Palm Sugar (if n/a available use 1/2 cup powdered sugar and 1/2 tsp molasses)
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tablespoon plus 1 tsp water
- 2 tablespoons powdered sugar for rolling (I used organic)
- 1/4 cup mini semi sweet chocolate chips
- (optional) 1-2 ounces melted chocolate for drizzling ( I used dark chocolate, but semi sweet would be good, too)
Instructions
- Prepare a sheet of wax paper on your counter with powdered sugar for rolling
- Add Almond flour, Cashew flour, 1/4 cup oats, protein powder, dates, honey, sugar, salt, vanilla and 1 tablespoon water to food processor.
- Process on high until mixture comes together as a dough (should only take 1-3 minutes).
- The dough should feel kind like play dough
- If too dry and not coming together add 1 extra tsp of water and continue processing
- Add in 1/4 cup reserved rolled oats and pulse to combine.
- Remove dough from your food processor and dump on prepared wax paper
- Roll with a rolling pin or press out dough
- If the dough is warm, allow it to cool for 5 minutes or so (this way the chocolate chips, next step, will not melt)
- Pour mini chocolate chips over dough and press into dough
- Fold the dough over it’s self several times in order to distribute the chocolate chips through out the dough
- Press or roll dough into a 7x7 square on the wax paper (should end up around 3/4 inch thick)
- With a pizza cutter or knife cut into 10 equal sized bars
- Place on a plate or board and freeze for about 15 minutes
- Remove from freezer and separate bars
- (optional) Drizzle with melted chocolate by either using a fork or spoon or by loading the melted chocolate into a Ziploc plastic baggie and snipping a tiny hole in the corner and using it as a piping bag.
- Return bars to the refrigerator or freezer to harden.
- Store in an airtight container or bag in the freezer or refrigerator.
- Should keep in the refrigerator at least a week (probably more) and in the freezer around a month.
- They will be hard from the freezer or refrigerator and soften up when left at room temperature. I like them hard.
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