Cranberry and White Chocolate Protein Bars
What is not to love about gluten-free, vegan protein bars which taste quite like cookie dough? Even more so when they're no bake!
- Baking tray
- Mixing Bowl
- Greaseproof Paper
- 20 Grams Dried Cranberries You could substitute this for another dried fruit or omit completely if desired
- 30 Grams Medijool Dates Pitted
- 6 Tbsp Water
- 30 Grams Vanilla Protein Powder Any vegan protein type will work (or whey if you do not need dairy-free)
- 20 Grams Vegan White Chocolate For decoration/topping
- 50 Grams Light Tahini Can use regular tahini (I used light to reduce the calories per bar)
- Additional if required: if the dates are slightly dry, soak them in hot water for 10-minutes to soften. This will help with making the date paste in the next step.
- Blend the dates and water together until a paste is formed.
- In a mixing bowl, add all of the dry ingredients and mix together. This will coat the outside of the cranberries so they mix evenly throughout the bars.
- Add the tahini and date paste into the bowl and mix thoroughly. The mixture should become stiff, but not crumbly. Add a splash of water (not too much) if dry.
- Line a baking tray with greaseproof paper.
- Put the mixture into the centre of the baking tray and gently form in to a rectangle. You can do this with your hands or equipment. You want the mixture to be 1-2cm thick.
- Freeze the mixture for 30 minutes, allowing it to set.
- Optional: Melt white chocolate and drizzle or coat the top of the protein bars. I have tried both ways and personally prefer to coat a layer as it gives both a second texture to the bar as well as holding the mixture together a little better. The drizzle is more for decoration or small amounts of chocolate (you will need less chocolate in this case - or eat the remainder like I did).
The bars are best stored in the refrigerator. They are fine to keep out at room temperature, but may go a little soft. I found that they keep their structure better when cold.