Chocolate Almonds Crunch Protein Bars
Full disclosure: This one was a complete accident. I really ran out of protein bars. That almost never happens. I panicked. No im not addicted or anything, they’re just really really convenient when you have a 6 year old and have a jam packed day ahead of you. Also after all that boxing, the muscles do need a great deal of nourishment.
So I ransacked my pantry (don’t laugh, I do have a shelf we call pantry, perks of living in Manhattan) and put together a jumbled up batch of mushy, crunchy, chocolatey goodness with nothing but the best ingredients I could lay my hands on. My body after all!
Note 1: Since I did a lot of mixing haphazardly, feel free to add or subtract some ingredients if you think the final consistency seems off.
Note 2: Since I used melted chocolate as a base, I do have to store these in my refrigerator. Unless you’re a pro and can temper your chocolate. (YouTube it)
- 3/4 pack nestle toll house Dark Chocolate chips, about 6 oz
- 1/8 cup coconut oil
- 1/2 cup puffed brown rice (substitute with Kellogg’s all bran buds)
- 1/2 cup bob redmills superfine almond meal
- 2 scoops sunwarrior vanilla raw protein powder
- 1/4 cup honey
- 1/2 cup (approx) Silk coconut/almond milk
- Line a 8″ square cake tin with parchment paper (don’t skip the parchment, never skip the parchment)
- In a microwave safe bowl, melt the chocolate chips using 20 second blasts, stirring after each round. (Don’t get lazy)
- Add in the coconut oil and stir thoroughly.
- Pour this in the prepared tin and spread out in an even layer with a spatula.
- Spread the brown rice evenly on top and gently pat them down using the back of a spoon, so they get embedded in the chocolate without crushing them.
- In a separate bowl, mix in the almond meal, protein powder & honey and gradually add the milk of your choice till you get a slightly dry dough like consistency. NOT BATTER . Don’t dump in the entire milk contents unless u need it.
- Once you get a dry dough, spread it out on top of the rice and chocolate. Press it down to cover the entire surface evenly.
- Chill in the refrigerator for about half an hour.
- Once it’s hardened, transfer it (tugging gently with the parchment) onto a cutting board. Cut in squares, and store in an airtight container in the refrigerator.
- Don’t forget to thank me!!