Gingerbread is such a classic winter flavour. It is possibly my favourite spice blend too! Whilst I love pumpkin recipes, gingerbread spice definitely takes the edge for me. What about you? Any particular side?
Just because these contain the winter flavours, it doesn’t mean you can’t make these protein bars all year round. They’re super warming and very filling. Although it’s hard just to eat one. I tend to have a gingerbread protein slice in each hand. It’s all about balance after all!
When making this recipe, I highly recommend using a runny nut butter such as Pic’s peanut butter or Pip and Nut. You can also easily make this recipe nut-free by using tahini instead. Just to note that it will have a slightly different taste overall.
Another note is also on the protein powder itself. I use a vegan vanilla protein here. If you are using whey, you may need to adjust the quantities a little for the same texture. This is because vegan protein is a little more adsorbent.
Why not whip up a batch for your snacks when meal prepping? They take less than 30 minutes to make and are made with minimal ingredients, all of which you likely have in your cupboards already. These gingerbread protein bars keep for up to 2 weeks in the fridge or 3-4 months in the freezer. Well, that’s if they last that long. Definitely not when in my hands!
Gingerbread Protein Bars
- Loaf Tin
- Greaseproof Paper
- Mixing Bowl
- Mixing spoon
- Heat-proof bowl
For the protein bar base
- 200 grams Runny peanut butter Substitutions in notes*
- 120 grams Vegan vanilla protein powder
- 180 grams Maple syrup
- 2 tsp Cinnamon
- 1 tsp Ginger
- Pinch Ground cloves
- Pinch Allspice
- 1/2 tsp Nutmeg
- Pinch Salt Optional
For the topping
- 40 grams White chocolate
- 1 tbsp Butter or coconut oil To melt chocolate
- Place the vegan protein powder, optional salt and all of the spices into a mixing bowl and mix so that the spice blend is distributed evenly
- Add the nut butter and maple syrup into the bowl and mix until a thick and combined mixture forms (it will be smooth but completely held together, thick enough to mould by hand)
- Line a loaf tin with greaseproof paper
- Place the thick protein mixture into the tin and press down, either using the back of the spoon or the palm of your hand, until evenly spread in the tin
- Melt the white chocolate and coconut oil in an heat-proof bowl using a microwave (10 second bursts, mixing each time until fully melted)
- Pour the chocolate onto the protein base and spread out until completely covered
- Pop into the freezer to set for 10-15 minutes
- Once set, cut into 8 equal pieces using a sharp knife
- Store in an air-tight container in the fridge for up to 2 weeks or in the freezer for 3-4 months