This coffee bean flour is the real deal! It’s made from par-roasted coffee beans, preserves all of the antioxidants and more importantly the caffeine, and delivers a smooth caffeine body buzz without the crash. We incorporated it into our high protein bars for a delicious morning meal replacement bar or a 3pm energy boost to get you through the rest of the day.
Difficulty
Easy
Ingredients
- 35 (2 ⅓ Tbsp) Grams Cold Water
- 15g (⅛ Cup) Ultra Stik
- 45g (¼ Cup) Pitted Dates Chopped
- 50g (⅜ Cups) Coffee Bean Flour
- 15g (¼ Cup) Toasted Rolled Oats
- 40g (⅓ Cup) Roasted Peanuts
- 15g (1 Tbsp) Egg White Powder
- 15g (2 Tsp) Agave
Equipment
- Food Processor
- Sheet Pan
- Rubber Spatula
- Food Film
- 2 Bench Scrapers
Timing
Active Time: 20 Minutes
Total Time: 20 Minutes
Yield
Two 115 Gram Protein Bars
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Prepare Dry Ingredients
Toast the rolled oats and peanuts on a sheet pan in a 350° F oven for 8 minutes when done, let cool for 20 minutes.Put all the dry ingredients in the food processor and pulse for 2 to 3 minutes until well combined.
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Add Wet Ingredients
Add the agave while pulsing until combined.Stream in half the water while continuously pulsing. Stop the processor and scrape down the sides of the bowl with the rubber spatula and stream in the rest of the water while pulsing until combined.
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Form Balls
Empty processor out into a bowl and need together to form a ball.Put the ball on the work surface and form the ball into a rectangle using 2 bench scrapers.Form the ball into a 5” L x 4” W x 1 H” rectangle that you can cut into the preferred bar size of your choosing.
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Store and Enjoy
Tightly wrap the formed protein bar using the food film. It can then be stored at room temperature.We have stored protein bars wrapped with food film and vacuum sealed at room temperature for up to 4 months.
Summary
Recipe Name
High Protein Caffeine Bars
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time