A homemade, convenient, delicious, and nutritious snack? That's what this recipe for chocolate protein bars offers you. No-bake, these bites perfectly combine the natural sweetness of dates, the richness of peanut butter, the crunch of puffed rice, and a touch of chocolate. By adding Shop Santé isolate , they become even more nutritionally interesting.
The inclusion of vanilla protein isolate in this recipe transforms these bars into real energy bombs. Perfect for supporting an active lifestyle, they're perfect for your busy days or as a post-workout snack. Plus, they're easy to prepare and store well in the freezer.
Shop Santé's isolate stands out for its high protein content, 27 grams per 30-gram serving, and its great versatility in the kitchen. Its fine texture ensures a smooth blend, 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 solution to enrich your daily recipes!
Ingredients (10 servings)
Bars
- 330 ml (1 ⅓ cups) dried pitted dates
- 60g vanilla isolate
- 60 ml (¼ cup) almond flour
- 60 ml (¼ cup) peanut butter
- 45 ml (3 tbsp) quick-cooking oats
- 15 ml (1 tbsp) maple syrup
- 15 ml (1 tbsp) chia seeds
- 15 ml (1 tbsp) flax seeds
- 5 ml (1 tsp) vanilla extract
- 1.25 ml (¼ tsp) table salt
- 80 ml (⅓ cup) semisweet chocolate chips
- 125 ml (½ cup) puffed rice cereal (Rice Krispies)
Topping (optional)
- 60 ml (¼ cup) semi-sweet chocolate chips
Preparation
- Place the dates, protein isolate, almond flour, peanut butter, oats, maple syrup, chia seeds, flax seeds, vanilla extract, and salt in a food processor. Blend for about 5 minutes, or until the mixture is smooth, dense, and evenly distributed. When the mixture reaches the desired consistency, it will pull away from the sides of the processor and form a ball in the center. It's normal for the mixture to heat slightly during this process.
- Melt the chocolate chips in a bowl in the microwave, stirring occasionally for 15-second intervals. When the chocolate is smooth and completely melted, add it to the batter and mix well. Let the batter cool.
- Transfer the batter to a large bowl. Add the puffed rice cereal and gently fold it in to keep it light and crunchy.
- 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 with the bottom of a glass to even the surface.
- For the topping, melt the chocolate chips in a bowl in the microwave, stirring in 15-second intervals. When the chocolate is smooth and completely melted, spread it evenly over the bar mixture.
- Place the pan in the freezer for 1 hour, or until the dough is firm. Remove from the pan and cut into bars. Store in the refrigerator for optimal texture.
Hubert Cormier, Ph.D., Doctor of Nutrition (hub_nutrition)
