Looking for a convenient, delicious, and nutritious homemade snack? This chocolate protein bar recipe offers just that. No baking required, these bite-sized treats perfectly combine the natural sweetness of dates, the richness of peanut butter, the crunch of puffed rice, and a touch of chocolate. Adding Shop Santé's protein isolate makes them even more nutritionally valuable.
The addition of vanilla protein isolate to this recipe transforms these bars into true energy bombs. Perfect for supporting an active lifestyle, they're ideal for both busy days and post-workout snacks. Plus, they're easy to prepare and freeze very well.
Shop Santé's protein isolate stands out for its high protein content, at 27 grams per 30-gram serving, and its versatility in the kitchen. Its fine texture ensures a smooth mix, even in thick preparations like no-bake bars. Available in bulk and in a variety of flavors, it allows you to cook according to your desires while respecting your health goals. A tasty, economical, and effective way to enrich your everyday recipes!
Ingredients (10 servings)
Bars
- 330 ml (1 ⅓ cups) of dried pitted dates
- 60g of vanilla isolate
- 60 ml (¼ cup) almond flour
- 60 ml (¼ cup) of peanut butter
- 45 ml (3 tbsp) of quick-cooking oat flakes
- 15 ml (1 tbsp) of maple syrup
- 15 ml (1 tbsp) of chia seeds
- 15 ml (1 tbsp) of flax seeds
- 5 ml (1 tsp) of vanilla extract
- 1.25 ml (¼ tsp) of table salt
- 80 ml (⅓ cup) of semi-sweet chocolate chips
- 125 ml (½ cup) of puffed rice cereal (Rice Krispies)
Topping (optional)
- 60 ml (¼ cup) of semi-sweet chocolate chips
Preparation
- Place the dates, protein isolate, almond flour, peanut butter, rolled oats, maple syrup, chia seeds, flax seeds, vanilla extract, and salt in a food processor. Process for approximately 5 minutes, or until a smooth, dense, and homogeneous mixture is obtained. When the texture is right, the mixture will pull away from the sides of the bowl and form a ball in the center. It is normal for the mixture to become slightly warm during processing.
- Melt the chocolate chips in a bowl in the microwave in 15-second intervals, stirring between each interval. Once the chocolate is smooth and completely melted, add it to the batter and mix well. Let the batter cool slightly.
- Transfer the dough to a large bowl. Add the puffed rice cereal and gently mix it in to maintain its light and crunchy texture.
- Line a 9.5 x 4.5 inch (24 x 11 cm) rectangular pan with parchment paper. Pour in the mixture and press it down firmly using the bottom of a glass to even out the surface.
- For the topping, melt the chocolate chips in a bowl in the microwave in 15-second intervals, stirring between each interval. Once the chocolate is smooth and completely melted, spread it evenly over the top of the bar mixture.
- Place the mold in the freezer for 1 hour, or until the dough is firm. Remove from the mold and cut into bars. Store in the refrigerator for optimal texture.
Hubert Cormier, Ph.D., Doctor of Nutrition (hub_nutrition)
