These protein bars are scrumptious, coffee, chocolate and peanut butter delicious delights.
They are some of the favourite flavours of someone I work with called Gary Durben and were designed to help with a mission in mind.
A team of cyclists are completing The Saddle Back Sore Strikes again. An epic cycle to raise funds for Gary who has been diagnosed with Motor Neurone Disease.
All funds help buy Gary equipment to help him complete tasks we take for granted.
Gary himself is riding each day for some of the route on an adapted bike. For more details look here: https://www.facebook.com/pages/Gazs-Fundraising-Frenzy/264473900343757
This mix made 16 bars but you can halve or quarter the amounts for more individual needs. They are also great to freeze.
Macros per bar:
Calories 279, Fat 18.3g, Carbs 7.9g, Fiber 2.6g and Protein 20.1g
- 6 Scoops Cellucor Cinnamon Swirl Protein Powder
- 2 Scoops Cellucor Peanut Butter Marshmallow Protein Powder
- 200g Smooth Peanut Butter
- 50ml Strong Filter Coffee
- 50ml Chocolate Coconut Milk
- 2 Cups of Almond Flour
- 200g 85% Dark Chocolate
You will need:
- Large Mixing Bowl
- Scales / Measuring Spoons / Measuring Cups / Measuring Jug
- Bain Marie
- Foil Lined Baking Tray
Add your Cellucor Cinnamon Swirl Protein Powder and Peanut Butter to large mixing bowl
Mix until well combined
Add your filter coffee and chocolate coconut milk to the mix and stir in well
Add your Peanut Butter Marshmallow protein powder to the mix and stir in well
Add your Almond Flour and stir in well
When you have a good protein dough that you can work split ball into 16 even pieces and form the shape of your bars
In your bain marie melt your dark chocolate and then dip your protein bars into the chocolate and cover them all over
Place bars on your baking tray then pop in fridge for 30 minutes
Peel them off the tray and serve.
Keep them in an airtight container in the fridge or freeze
Please note if you freeze them let them semi thaw and then they are like a protein choc ice 🙂