The perfect 5-ingredient Valentine's Day Treat! (Vegan, GF)
CHOCOLATE RASPBERRY PROTEIN BITES
Makes 20 balls or 10 bars
Time: 15-60 minutes
Note: It is IMPERATIVE that you use protein powder that actually tastes good for this recipe. After experimenting with countless vanilla protein powders I found that Olly vanilla protein powder creates the best bars. I am no way an affiliate for Olly, just love and believe in their product! Olly vanilla is available at most grocery stores as well as online. Find the product on Amazon.
Note: Depending on what kind of protein powder you are using you may need to add more or less sweetener to the recipe. In this recipe 1/2 cup of Olly Vanilla protein powder contained 13.5g of a sugar/stevia blend. If you can get your hands on this protein powder or something like it I highly recommend for baking.
Note: You can also use any kind of nut or seed butter. Nut butters with oil in them will lend to more of a "protein bar" texture. Plain nut butters with only nuts as the ingredient will be create a crunchy cookie texture. Both are equally delicious ;)
1 cup almond butter at room temp. (I like Barney Butter)
1/2 cup vanilla protein powder (I use Olly Vanilla Slim)
1/4 cup unsweetened cocoa powder
1/4 cup filtered water
1/4 cup raspberry jam (regular or seedless)
2 tablespoons honey (agave to make Vegan)
1. Place all of the ingredients into a large bowl and mix well to combine. Once batter has formed, place the dough in the refrigerator for ten minutes.
2. Once the dough is chilled, roll the batter into 20 or so balls and store in the freezer in a tupperware container or freezer bag.
1. Line an 8x8 square baking dish with tin foil and set aside.
2. Place all of the ingredients into a large bowl and mix well to combine.
3. Transfer the batter to the center of the foil-lined baking dish. Use a spatula to make sure that the dough spreads evenly.
4. Place in the freezer for at least 1 hour (can freeze for up to 1 week before baking)
5. After an hour, remove the baking dish from the freezer and preheat the oven to 300 degrees F.
6. Lift the tinfoil with the bars still on it and place on a firm surface. Cut the batch in half horizontally and then cut vertically into 5 columns to get 10 bars. Place each bar on a foil-lined baking sheet at least one inch a part.
7. Bake at 300 degrees F. for 14-18 minutes, until tops are somewhat firm. Allow to cool fully before storing to ensure the bars hold their shape.
* Store in the fridge for 3 weeks or freezer for up to 6 weeks.
Nutritional Information (1 protein bite)
103 calories, 6g fat, 8g carbs, 2g fiber, 6g sugar, 4g protein
Nutritional Information (1 protein bar)
207 calories, 12g fat, 16g carbs, 4g fiber, 12g sugar, 8g protein