Ingredients
- 140g (¼ cup + 1 tbsp + 1 tsp) Water
- 60g (½ cup) Ultra-Stik
- 225g (1 cup) Dates, Pitted
- 15g (2 tbsp) Non-Diastatic Malt Powder
- 42g (3 tbsp) Rice Flour
- 87g (¾ cup) Rolled Oats
- 20g (1 ½ tbsp) Peanut Butter Powder
- (peanut butter can be used as a replacement if necessary)
- 10g (2 tsp) Flax Meal
- 60g (1/4 cup) Cashews
- 60g (1/4 cup) Almonds
- 50g (7 tbsp) Egg White Powder
- 30g-60g (2-4 tbsp) Chocolate, 70% Chopped
Equipment
- Food Processor
- Sheet Pan with Non-Stick Mat
- Dehydrator or Dry Oven
Timing
Active Time: 15 Minutes
Total Time: 48 Hours
Yield
10 Bars
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Mix Ingredients
In a food processor add the water, ultra-stik, dates, non-diastatic malt powder, rice flour, rolled oats, peanut butter powder, flax meal, cashews, almonds, and egg white powder.
Blend this mixture until it creates a fine paste. If you prefer a bar with more texture you can add the oats and nuts later in the process.
Description Three
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Spread Mixture & Garnish
On a sheet pan with a non stick mat spread the mixture into the shape of a square. Garnish the top with the chopped chocolate and place it in a dehydrator or a dry oven. It’s best to run the dehydrator on a fan only setting to prevent the chocolate from melting.
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Dry
After 24 hours the mixture should be firm enough to peel the non stick mat from the bottom. Cut the bars into your desired shape and dry for another 24 hours. Store in a sealed container for up to one week or freeze for one month.
1 Comment.
I always wanted to try to make some dark chocolate protein bar but I was a little nervous. Your recipe looks simple and not too difficult. I am also thinking to add some Nutella to it.