Recipes

Chocolate Peanut Cashew Protein Bars

Ingredients:

Prep Time: 30 minutes
Bake Time: 3.5 hours
Total Time: 4 hours
Yield: 14 pieces

• 3/4 cup (110 g) Raw Cashews
• 1 can Coconut Milk; solid parts
• 1/2 cup (115g) Maple Syrup; divided
• 4 tbsp Whey Protein Isolate, Chocolate (substitute vegan protein powder)
• 3 tbsp Coconut Flour
• 1 tbsp Cacao Powder
• 1 tsp Vanilla Extract
• 1/2 cup (150g) Natural Smooth Peanut Butter
• 1/4 cup (40g) Chopped Peanuts
• 1 cup (210g) Callebaut Dark Chocolate Callets
• 1 tbsp Coconut Oil

Directions:

1. Place raw cashews in a bowl and pour boiling water over top until cashews are covered. Let the cashews soak for 15 minutes before draining.
2. Line a loaf pan with parchment paper and set aside.
3. Combine the drained cashews, the solid coconut milk, and 1/4 cup maple syrup in a blender. Blend until you have a creamy mixture; about 2-3 minutes. Pour into a bowl.
4. Add in the protein powder, cacao powder, coconut flour, and vanilla. Stir until fully combined.
5. Pour into the lined loaf pan and freeze for 30 minutes.
6. In a bowl mix together, the natural smooth peanut butter and remaining 1/4 cup maple syrup. Spread over top of the cashew mixture and top with chopped peanuts. Freeze for 2-3 hours.
7. Combine the dark chocolate and coconut oil in a bowl and place in the microwave. Heat in 30 second intervals, stirring in between until smooth.
8. Remove from the loaf pan and cut into 14 bars. Coat with the melted dark chocolate. Enjoy!

NOTE: Store in an airtight container in the freezer for up to two weeks.