Protein bar recipe
Endlessly Customizable Bars
Recipe by glutenfreeonashoestring.com
Two flexible base recipes — one made with dates and one with nut butter — that can be adapted with different protein powders, flavours and toppings.
Ingredients
Date version
- 2½ cups (250 g) old-fashioned rolled oats, gluten free if needed
- 1 scoop (36 g) protein powder, gluten free if needed
- 10 soft Medjool dates (150 g pitted)
- ¼ cup (84 g) pure maple syrup
- 1 tsp pure vanilla extract
- ¼ tsp kosher salt
- ¼ cup milk of choice, plus more as needed
- 3 oz unsweetened chocolate, chopped and melted
- 8 oz bittersweet chocolate, chopped and melted, optional for coating
Nut butter version
- 2½ cups (250 g) old-fashioned rolled oats, gluten free if needed
- 1½ scoops (54 g) protein powder, gluten free if needed
- ½ cup (40 g) unsweetened cocoa powder, natural or Dutch-processed
- ¾ cup (192 g) smooth no-stir nut butter
- ¼ cup (84 g) pure maple syrup
- ¼ tsp kosher salt
- ¼ cup milk of choice, plus more as needed
- 3 oz unsweetened chocolate, chopped and melted
- 8 oz bittersweet chocolate, chopped and melted, optional for coating
The cocoa powder can be replaced with more protein powder. The melted unsweetened chocolate can be replaced with 2 tbsp extra nut butter and 1 tbsp maple syrup.
Instructions
Date version
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1
Grind the oats
Place the oats in a food processor fitted with the steel blade and process until ground into a flour.
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2
Add the remaining ingredients
Add the protein powder, dates, maple syrup, vanilla, salt, ¼ cup milk and the optional melted unsweetened chocolate.
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3
Adjust the consistency
Process until the mixture is well combined and tacky, but not sticky. Add more milk one teaspoon at a time only as needed. Without the melted chocolate, more milk will usually be needed and the bars may not hold as firmly.
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4
Press into the mold
Transfer the mixture to the RaisingBars mold and press firmly into an even layer, smoothing the top as much as possible.
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5
Chill
Cover with parchment and chill until firm, about 1 hour in the refrigerator or 20 minutes in the freezer.
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6
Coat and store
Remove the bars from the mold. Dip them in the optional melted bittersweet chocolate and allow to set at room temperature. Wrap individually in the RaisingBars wrappers and refrigerate.
Nut butter version
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1
Grind the oats
Process the oats in a food processor until ground into a flour.
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2
Add the ingredients
Add the protein powder, cocoa powder, nut butter, maple syrup, salt, milk and melted unsweetened chocolate, or the nut butter and maple syrup substitute.
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3
Process and adjust
Process until well combined and tacky, but not sticky. Add more milk one teaspoon at a time only as needed.
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4
Shape and chill
Press the mixture firmly into the RaisingBars mold, cover with parchment and chill for about 1 hour in the refrigerator or 20 minutes in the freezer.
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5
Finish and store
Remove the bars from the mold. Dip in melted bittersweet chocolate or drizzle chocolate over the top. Allow to set at room temperature, wrap individually and refrigerate.
