Put Some 'POW' in Your Protein Bars
Share with the worldTweet
DARK CHOCOLATE & ORANGE PROTEIN BARS
By: Anna Sward of proteinpow.com
In the past five years, I’ve made hundreds of protein bars: low-carb protein bars; high-carb bars; peanut butter bars; double chocolate bars; rocky road bars; ‘mass bars’; red velvet bars; and coconut and vanilla bars. You name it, I’ve made them. They’ve all turned out really good, but these bars here? Well, damn. They’re not good, they’re AMAZING. I mean, they’re how-can-this-be-real-I-must-be-dreaming spectacular.
Dark, rich, decadent and intense! If you like dark chocolate, these bars will make you break into a kind of X-rated nommage. You’ll wonder how it’s possible that something this tasty is actually healthy and GOOD for you. And to that I say, "start getting used to it," because this is a new world – a world where protein reigns supreme and nutrition closely follows. It’s a world of protein POW! and together, with Cellucor, we’re going to set your diet on fire!
- In a big bowl, mix your protein powder, milk, cocoa powder, coconut flour, ½ of the orange zest and ground almonds until you get a sort of ‘mold-able’ dough. Shape this dough into two rectangles (if the dough too wet and sticky, add some more cocoa powder; if it’s too dry, add a bit of milk).
- Transfer these two bars to the fridge for 20 minutes or the freezer for 10. This allows them to harden up a bit and become easier to coat.
- Melt your dark chocolate in a bain marie (i.e. a glass bowl on top of a pot of boiling water). Once the chocolate has melted, manually dunk the bars in there or scoop the chocolate under and around the bar using a spatula.
- Transfer the chocolate-coated bars to a nonstick pan or a plate lined with some foil. Add the rest of the orange zest on top of the bars.
- Stick them in the freezer for an hour and… KAPOW! They’re ready!
Macros (Per Bar)
12g carbs (most of them from fiber)!