+GF +QP
This recipe came about after a love affair with a similar bar from a charming vegan café in San Francisco. When I moved, I knew this would be the bar I needed to recreate. And here it is. With a plant-based protein layer sealed in melted chocolate, this bar tastes like dessert and doubles as breakfast. As an added bonus: it’s far less expensive than fancy café protein bars. —MR
MAKES 10 TO 12 SQUARES
BARS
1 cup (96 g) almond flour
¾ cup (96 g) GF oat flour
⅔ cup (73 g) plant-based vanilla protein powder
2 tbsp (14 g) ground flaxseed
¼ cup (60 ml) maple syrup
½ cup (90 g) cashew butter
6 tbsp (90 ml) almond milk
1 tsp ground cinnamon
2 handfuls chocolate chips
CHOCOLATE TOPPING
1 tsp coconut oil
⅓ cup (60 g) vegan chocolate chips
Pinch of sea salt (optional)
FOR THE BARS
Combine all the ingredients (except the chocolate chips) in a food processor and pulse until the batter is mixed well. Add the chocolate chips and pulse until combined but not completely chopped. Remove the dough and press it firmly into a small baking dish lined with parchment paper, until the dough is evenly spread and is about ⅓ inch (8 mm) thick. Set it aside while you prepare the melted chocolate using the double-boiler method.
FOR THE CHOCOLATE TOPPING
Fill a small saucepan with ¼ cup (60 ml) of water, and place a separate glass or metal bowl on top, covering the saucepan below. Once the top bowl is hot and the water below is boiling, add the coconut oil to the bowl and let it melt. Add the chocolate chips and mix slowly, sprinkling a pinch of salt if desired. Remove the chocolate sauce from the heat right after it has melted. Pour it evenly over the dough and pop it in the freezer to set for 20 minutes.
Once it has set, cut it into small bars. Enjoy it as a pre- or post-workout snack or as a quick breakfast.