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Rebecca Louise

Protein Nut Bars

Updated: May 26, 2020

No messing about here, let's get baking...


Makes 8 Bars - 9g Protein per bar

 

Ingredients

- 155g Almonds

- 85g Peanuts

- 15g Rice Krispies

- Pinch of Sea Salt

- 84g Pure Maple Syrup

- 30g Dark Chocolate Chips (Vegan can be used)

- 1tbsp Coconut Oil




Method

- Pre-heat your oven to 160C Fan and line a 20 x 20cm baking pan with greaseproof paper.


- In a mixing bowl add the nuts, Rice Krispies, salt and maple syrup and mix together until everything has an even coating of the maple syrup.


- Pour the mix into the prepared baking tray. Using a rubber spatula, press the mix into a tightly packed, even layer.


- Place in the oven and bake for 35 minutes. Bars must bake thoroughly, or they won’t hold together when cooled.


- Once baked leave to cool for 30 minutes. Once the mixture has cooled but not fully, remove it from the baking pan and carefully peel back then greaseproof paper. Then using a sharp knife, cut into 8 equal size bars.


- Leave the bars to cool fully. Once cooled, melt the chocolate and coconut oil in a microwavable bowl, mix until the chocolate has fully melted.


- Line a baking tray with greaseproof paper and make room in your freezer for the baking tray to sit.


- Carfully dip the bottom of each bar into the chocolate, you only need a thin covering. Once dipped, place on the lined baking tray and repeat with the remaining bars. Use any of the remaining melted chocolate to drizzle over the tops of the bars.


- Place the finished bars in the freezer for 20 minutes to set. Store in an airtight container in the fridge and enjoy. These will last for up to a month:)




Happy Baking x

PS. Don't forget to tag @beckys.bakes_ on Instagram and use the #beckysbakes to showcase your baked goods so I can see your creations <3

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