Sticking with my life story of sometimes being too busy to eat, I thought I’d share my other favourite snack/protein bar. This is one I’ve made many times and is super perfect when you need something filling and nutritious…5 minutes ago! This can be made paleo and/or vegan depending on the protein powder you use. It’s sugarless, low glycemic…and for my fermenters it can even be made to contain live probiotics!
First you want to mix your base ingredients. This is where you can use something like coconut milk kefir in place of the non-dairy milk in order to make this super snack even MORE super!
Then you press the mixture firmly into a parchment lined 8×13 dish, making it as even as you can. Then you’ll pop in the freezer while you make the chocolate topping.
Once your chocolate is ready then pour it over the base, freeze for another 10 minutes or until the chocolate hardens and cut into pieces. This freezes really well, so you can just thaw them as needed. Or store in the fridge until just before serving. You can take these to work in a cooler, but leave them in the freezer until you are ready to leave in the morning and keep in an insulated lunch bag.
- 1 c coconut butter, melted (sometimes called coconut manna)
- ¼ c coconut oil, melted
- ⅓ c Lakanto
- 2 tsp ground vanilla, or Frontier vanilla flavour
- 200 g unflavoured/vanilla protein powder (if you don't have a kitchen scale usually the container will tell you how many grams are in a scoop), I liked this brand best
- ¼ c chia seeds
- ¼ c coconut flour
- ½ c unsweetened shredded coconut
- ½-1c unsweetened non-dairy milk (or sub coconut milk kefir for probiotics)
- optional: liquid stevia
- Melt coconut butter and oil and pour into a large mixing bowl.
- Add remaining base ingredients, except milk, and stir to combine.
- Slowly add milk until a cookie-dough consistency is reached (and ensuring no clumps remain). Taste, and if you want it a little sweeter add your liquid stevia, to taste.
- Pack mixture into a parchment lined 8x13 dish, trying to make it as even as possible. Put in freezer while preparing the chocolate topping.
- Combine melted cocoa, cacao powder, salt and melted coconut butter in blender. Add liquid sweetener to taste.
- If using shredded coconut or cacao nibs pour the chocolate mixture into a bowl and stir these in, then pour on base layer. Otherwise pour chocolate mixture directly onto base layer and spread over the base evenly.
- Put dish back in the freezer for about 10-20 minutes or until the chocolate has hardened. Remove from freezer and cut into squares. Keep squares in fridge until ready to serve. (To take these with you to work/school keep them frozen until ready to leave and keep in insulated lunch kit until ready to eat)