Gingerbread Protein Bars
Gluten free, Dairy free, Vegan, Nut free option, Soy free
Equipment
- Loaf Tin
- Greaseproof Paper
- Mixing Bowl
- Mixing spoon
- Heat-proof bowl
- Knife
Ingredients
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
Instructions
- 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
- Enjoy!
Notes
*Peanut butter substitutions: almond butter or tahini (for nut-free option)
- Store in an air-tight container in the fridge for up to 2 weeks or in the freezer for 3-4 months