Choc Chip Protein Bars with Chocolate Frosting
1 cup LLWF Baking Mix
1 cup quick oats
1/2 cup coconut
1/2 cup vanilla pea protein powder
1/3 cup stevia/monk fruit sweetener
3 large tbs raw cacao powder
1/3 cup goji berries
1/4 cup raw cacao nibs
1 large tbs mesquite - optional
2 tbs ground flax
2 ripe bananas
1/2 cup coconut yoghurt
1/3 cup rice syrup
75 ml aquafaba or 2 orgran no eggs
1/3 cup coconut oil
1/4 cup peanut butter or tahini
1 tsp vanilla extract
1 cup pitted dates
1 cup raw cashews
2 tbs coconut oil
2 1/2 tbs raw cacao powder
2 tbs honeycomb pea protein powder - optional but nice.
For the frosting soak dates and cashews in enough warm to hot water just covering them and leave to sit while you prepare the slice.
Line a 20cm x 20cm baking dish with non stick baking paper and preheat oven to 180 degrees Celsius.
To a large mixing bowl, add the flour, oats, coconut, protein powder, sweetener, cacao powder, goji berries, cacao nibs, mesquite, yoghurt, egg substitute, oil, peanut butter or tahini and vanilla extract then blend until smooth and creamy.
Add the banana mixture to the dry mixture and fold through until fully incorporated.
Spoon the mixture into the prepared baking dish then flatten the top.
Bake for 20-22 minutes, remove from oven and allow to cool completely before adding the frosting.
Drain the water from the dates and cashew reserving the sweet liquid in case you need it.
Add the dates, cashews and coconut oil to a high speed blender and blend until super smooth and creamy using the tamper to help with the mixing.
If the mix is too dry and won’t mix then add 1 tbs at a time of the reserved sweet liquid until it does.
Add the rest of the ingredients and blend through to create a thick and luscious frosting.
Spoon the frosting onto the bars, smooth the top then place into the fridge to set so that you can slice them perfectly.
Stores well in the fridge for 7 days.
To make the bars grain free substitute Quinoa flakes for the rolled oats. Quinoa is technically a seed and another good source of fibre and protein which makes it the perfect alternative.
Ensure that the sweetener you use is one that is roughly equivalent in measurements to normal sugar. There are some stevia's that are extremely concentrated, if using one of these, then you may only need a teaspoon.
Xylitol and erythritol are also good substitutes for sugar free sweetening.
Mesquite is optional and goes really well with chocolate, a good alternative is Maca which is a great hormone balancer.
Maple syrup can be used instead of Rice syrup if you wish. Rice syrup is fructose free which I why I have used in this recipe.
I love to use the honeycomb pea protein powder for my frosting, it makes it pretty special but normal vanilla or chocolate pea protein powder would work just as well. This is the brand I use and love, it uses all natural ingredients and add's nothing nasty. I highly recommend all of their products and have for years...
If the frosting is not sweet enough then spike it with extra rice or maple syrup.