Ingredients
Directions
These Chocolate and Coconut Protein Bars are the perfect snack for when you're on the go.
They travel well and keep in the fridge for that mid-afternoon craving.
Place the extra dark chocolate and coconut oil into a small bowl and melt in a microwave oven on low heat for just about a minute.
Note: You can use 99% chocolate or cocoa powder. Just make sure the amount of net carbs is sufficiently low!
You can also melt the chocolate in a pot. Just half fill a bigger pot with water, place a smaller pot in it and bring to a boil. This will prevent the chocolate from burning.
Add vanilla extract, fine organic coconut flour, ground almonds and mix in well. Scoop in the whey protein powder. As you add more ingredients, the batter will get thicker.
Note: You can find all kinds of protein powders. I recommend whey protein isolate that has no artificial sweeteners or colorings, and is GMO and hormone free. If you prefer one with sweeteners, get protein powder free of aspartame and artificial additives. Just remember, the amount of total carbohydrates per 100g should be no more than 6 grams.
Instead of whey protein, you can also use egg white powder or gelatin powder from grass-fed cows.
Add the flaked coconut.
Note: Roasting the coconut shortly will release more flavour. Just throw it on a non-stick pan and roast for 1-2 minutes or briefly bake in the oven.
Pour the coconut milk in and process well. If the mixture is too dry, just add a few drops of water.
Place the mixture in a square baking dish or any container (about 8x8 inch / ~ 20x20 cm for 8 pieces) lined with parchment (baking) paper. Press the batter in firmly to cover the whole surface. Place in the fridge for at least 2 hours.
After the batter seems firm, remove it from the fridge. Place it on a cutting board and cut into 8 equal pieces (or 16 for smaller) bars using a knife or a pizza cutter.
Store in the fridge and enjoy!
These protein bars are simply delicious and so low in carbs! You can make them ahead and have one when you have no time to cook!
8 servings
- Amount per serving
- Calories384
- % Daily Value *
- Total Fat 21.9g29%
- Saturated Fat 15.9g80%
- Cholesterol 68mg23%
- Sodium 83mg4%
- Total Carbohydrate 22.2g9%
- Dietary Fiber 5g18%
- Total Sugars 11.2g
- Protein 26g
- Calcium 11mg1%
- Iron 9mg50%
- Potassium 332mg8%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
These Chocolate and Coconut Protein Bars are the perfect snack for when you're on the go.
They travel well and keep in the fridge for that mid-afternoon craving.
Place the extra dark chocolate and coconut oil into a small bowl and melt in a microwave oven on low heat for just about a minute.
Note: You can use 99% chocolate or cocoa powder. Just make sure the amount of net carbs is sufficiently low!
You can also melt the chocolate in a pot. Just half fill a bigger pot with water, place a smaller pot in it and bring to a boil. This will prevent the chocolate from burning.
Add vanilla extract, fine organic coconut flour, ground almonds and mix in well. Scoop in the whey protein powder. As you add more ingredients, the batter will get thicker.
Note: You can find all kinds of protein powders. I recommend whey protein isolate that has no artificial sweeteners or colorings, and is GMO and hormone free. If you prefer one with sweeteners, get protein powder free of aspartame and artificial additives. Just remember, the amount of total carbohydrates per 100g should be no more than 6 grams.
Instead of whey protein, you can also use egg white powder or gelatin powder from grass-fed cows.
Add the flaked coconut.
Note: Roasting the coconut shortly will release more flavour. Just throw it on a non-stick pan and roast for 1-2 minutes or briefly bake in the oven.
Pour the coconut milk in and process well. If the mixture is too dry, just add a few drops of water.
Place the mixture in a square baking dish or any container (about 8x8 inch / ~ 20x20 cm for 8 pieces) lined with parchment (baking) paper. Press the batter in firmly to cover the whole surface. Place in the fridge for at least 2 hours.
After the batter seems firm, remove it from the fridge. Place it on a cutting board and cut into 8 equal pieces (or 16 for smaller) bars using a knife or a pizza cutter.
Store in the fridge and enjoy!
These protein bars are simply delicious and so low in carbs! You can make them ahead and have one when you have no time to cook!
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