DIY Protein Bars Cookbook: Easy, Healthy, Homemade No-Bake Treats That Taste Like Dessert, But Just Happen To Be Packed With Protein! by Jessica Stier

Author:Jessica Stier [Stier, Jessica]
Language: eng
Format: epub
Published: 2014-12-25T08:00:00+00:00

Red Velvet Cake Fudge Protein Bars

Protein Bars:

165g (⅔ cup) Roasted Beet Puree* (see instructions below)

128g (½ cup) Raw Almond Butter

135g (½ cup + 1 tablespoon) Unsweetened Vanilla Almond Milk

1 tablespoon Natural Butter Flavor

1½ teaspoons Vanilla Crème-Flavored Liquid Stevia Extract

210g (1⅔ cups, lightly packed) Chocolate Brown Rice Protein Powder

80g (⅔ cup) Oat Flour

¼ teaspoon Salt

Chocolate Coating:

6oz Bittersweet Chocolate (70% cacao), melted

*Using canned or prepackaged cooked beets will not provide the same vibrant red color as using freshly roasted beets… the bars will turn out brown (yes, I tried it). For the best results, use freshly roasted beet puree!

For the Roasted Beet Puree:

Preheat your oven to 350 degrees Fahrenheit. Rinse and gently scrub two fist-sized beets, then wrap them completely in foil. Place the beets in a 9x9” brownie pan and bake for ~1½ hours, or until a fork pierces through the beets with ease.

Remove the beets from the oven, carefully unwrap the foil and let sit until it’s cool enough to handle. Use a knife to scrape off the beet skins (they will fall off easily).

Chop the beets into chunks and place in a food processor. Puree until completely smooth.

For the Protein Bars:

Line an 8x8” brownie pan with parchment paper. Set aside.

In an electric stand mixer bowl fitted with a beater attachment, add the beet puree, almond butter, almond milk, butter flavor and stevia extract. Mix on low speed while you prepare the dry ingredients.

In a medium-sized mixing bowl, whisk together the protein powder, oat flour and salt. Turn off the stand mixer and dump in the dry ingredients. Return mixer to low speed and mix until the dry ingredients are fully incorporated. Scrape down the sides of the bowl if necessary. Mixture should be thick and fudgy, like cookie dough.

Scoop the mixture into the prepared brownie pan and flatten it out. Tightly cover the pan with plastic wrap and refrigerate overnight.

Lift the mixture out of the pan. Slice into 10 bars.

Place a silicone baking mat on top of a jelly roll pan and line the protein bars on top.

For the Chocolate Coating:

With a large spoon, ladle the melted chocolate over the protein bars. Try to encase the entire protein bar with chocolate, but it doesn’t have to be perfect.

Refrigerate until firm (~1 hour). Individually wrap the protein bars in plastic sandwich baggies and refrigerate to store (keeps for ~1 week).

Yield: 10 Protein Bars

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