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Kasia

Gingerbread Protein Bars

Gluten free, Dairy free, Vegan, Nut free option, Soy free
Prep Time 5 minutes
Freezing Time 15 minutes
Total Time 20 minutes
Servings: 8 Slices
Course: Dessert, Snack
Cuisine: American, British, European
Calories: 270

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

Equipment

  • Loaf Tin
  • Greaseproof Paper
  • Mixing Bowl
  • Mixing spoon
  • Heat-proof bowl
  • Knife

Method
 

  1. 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
  2. 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)
  3. Line a loaf tin with greaseproof paper
  4. 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
  5. Melt the white chocolate and coconut oil in an heat-proof bowl using a microwave (10 second bursts, mixing each time until fully melted)
  6. Pour the chocolate onto the protein base and spread out until completely covered
  7. Pop into the freezer to set for 10-15 minutes
  8. Once set, cut into 8 equal pieces using a sharp knife
  9. 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