High-Protein
Chocolate Bars
Recipe by Nicola Scruby
If you're a busy mum eating your kids' leftovers, or forgetting meals altogether, I can guarantee you're falling short on protein. Let's not even get into nutrients. We're all doing our best, but sometimes I like to reset my habits and give something back to myself. Put your oxygen mask on BEFORE you help others, including your children.
Why I make these
You can use any protein powder for this recipe, but of course I'm going to point you towards our Mother's Replete Protein, because it's designed specifically for mothers: pregnant, breastfeeding and beyond.
With 24g of protein per serve, active B vitamins, sea-sourced minerals and a complete amino acid profile, it's the easiest way to give yourself the nutrients you're already giving everyone else.
We've blended pasture-raised collagen with faba bean and pumpkin seed protein, finished with real vanilla bean for a flavour that's smooth, subtle and never sickly. Add it to milk, smoothies, oats, your morning coffee, or these protein bars.
Ingredients
Base
- 2 cups almond meal
- ¼ cup Mother's Replete Protein (30g)
- 1 cup natural nut butter (peanut or almond)
- 2 tbsp hemp seeds
- ¼ to ½ cup pure maple syrup, or liquid sweetener of choice
- ¼ cup melted ghee or coconut oil
- 1 tsp vanilla extract (optional)
- Pinch of sea salt
Chocolate Topping
- 1½ blocks dark chocolate (approx. 270g)
- 1 to 2 tbsp coconut oil
Method
- 01 Line a square baking tin (approximately 20 × 20 cm) with baking paper.
- 02 Mix the almond meal and Mother's Replete Protein together.
- 03 Add the nut butter, maple syrup, melted ghee or coconut oil, vanilla and salt. Stir until a thick dough forms.
- 04 Press firmly into the prepared tin.
- 05 Melt the dark chocolate with the coconut oil and pour over the base.
- 06 Refrigerate for 2 to 3 hours, or until firm.
- 07 Slice into 8 large bars or 9 large squares.
Protein per serve
Approximate only. Your exact numbers will shift depending on the nut butter and chocolate you use.
