Double Crunch Protein Bars
Double Crunch Protein Bars
Ingredients
For the Chocolate Topping
- 4 ounces dark chocolate, chopped
- 1 teaspoon coconut oil
- 1/4 cup soy protein crisps
Instructions
- 1
In a medium mixing bowl, combine the smooth peanut butter, maple syrup, and melted coconut oil. Stir well until the mixture is smooth and evenly combined.
⏱️ 3 min
- 2
Add the 2 cups of soy protein crisps to the peanut butter mixture. Fold them in gently until the crisps are fully coated.
⏱️ 2 min
- 3
Press the mixture evenly into a silicone loaf tin. Use the back of a spoon or your hands to ensure it's tightly packed and smooth on top.
⏱️ 5 min
- 4
Place the loaf tin in the freezer for 30 minutes to allow the base to firm up.
⏱️ 30 min
- 5
While the base is chilling, prepare the chocolate topping. In a microwave-safe bowl, combine the chopped dark chocolate and 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
⏱️ 3 min
- 6
Remove the loaf tin from the freezer. Pour the melted chocolate mixture evenly over the chilled protein crisp base. Immediately sprinkle the remaining 1/4 cup of soy protein crisps over the chocolate.
⏱️ 2 min
- 7
Return the loaf tin to the freezer for an additional 1 hour, or until the chocolate topping is completely set and firm.
⏱️ 60 min
- 8
Once set, remove the loaf from the tin and slice into desired bar sizes. Enjoy immediately or store in an airtight container in the refrigerator or freezer.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Double Crunch Protein Bars
For the Chocolate Topping
- 4 ounces dark chocolate, chopped
- 1 teaspoon coconut oil
- 1/4 cup soy protein crisps
Instructions
- 1
In a medium mixing bowl, combine the smooth peanut butter, maple syrup, and melted coconut oil. Stir well until the mixture is smooth and evenly combined.
⏱️ 3 min - 2
Add the 2 cups of soy protein crisps to the peanut butter mixture. Fold them in gently until the crisps are fully coated.
⏱️ 2 min - 3
Press the mixture evenly into a silicone loaf tin. Use the back of a spoon or your hands to ensure it's tightly packed and smooth on top.
⏱️ 5 min - 4
Place the loaf tin in the freezer for 30 minutes to allow the base to firm up.
⏱️ 30 min - 5
While the base is chilling, prepare the chocolate topping. In a microwave-safe bowl, combine the chopped dark chocolate and 1 teaspoon of coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth.
⏱️ 3 min - 6
Remove the loaf tin from the freezer. Pour the melted chocolate mixture evenly over the chilled protein crisp base. Immediately sprinkle the remaining 1/4 cup of soy protein crisps over the chocolate.
⏱️ 2 min - 7
Return the loaf tin to the freezer for an additional 1 hour, or until the chocolate topping is completely set and firm.
⏱️ 60 min - 8
Once set, remove the loaf from the tin and slice into desired bar sizes. Enjoy immediately or store in an airtight container in the refrigerator or freezer.
⏱️ 5 min