Peanut but­ter choc-co­conut pro­tein bars

donna hay - Fresh + Light - - Light -

18 fresh dates (360g), pit­ted

¼ cup (25g) ca­cao pow­der

1 cup (140g) un­salted peanuts, plus ex­tra, chopped, to serve 2 ta­ble­spoons nat­u­ral peanut but­ter

1 cup (50g) flaked co­conut, plus ex­tra for sprin­kling 1 tea­spoon vanilla ex­tract

¼ cup (25g) un­flavoured pro­tein pow­der+

¼ cup (45g) ca­cao nibs

150g dark choco­late, melted Line a lightly greased 20cm square tin with non-stick bak­ing pa­per. Place the dates, ca­cao pow­der, peanuts, peanut but­ter, co­conut, vanilla and pro­tein pow­der in a food pro­ces­sor and process for 2–3 min­utes or un­til the mix­ture comes to­gether. Add the ca­cao nibs and pulse to com­bine.

Press the mix­ture into the tin and re­frig­er­ate for 30 min­utes. Pour over the choco­late and sprin­kle with the ex­tra co­conut and peanut. Re­frig­er­ate for 10 min­utes or un­til the choco­late sets. Cut into 16 bars and serve. MAKES 16.

+ Look for pea or whey pro­tein pow­der in health food stores and the health food sec­tion of su­per­mar­kets.

Tip: You can store these bars in the re­frig­er­a­tor for up to 2 weeks.

Set your­self up for the week ahead with a batch of these RAW bars. Dates bind the mix­ture while adding the sweet­ness we crave, and the NAT­U­RAL nut but­ters are great for sus­tain­ing EN­ERGY lev­els.

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