- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 4,629.5
- Total Fat: 391.6 g
- Cholesterol: 80.0 mg
- Sodium: 362.8 mg
- Total Carbs: 188.1 g
- Dietary Fiber: 73.5 g
- Protein: 128.8 g
View full nutritional breakdown of Max T3 Chocolate Almond Protein Bar calories by ingredient
Max T3 Chocolate Almond Protein BarSubmitted by: ICES3321
IntroductionChocolate Almond Protein Bars (makes 12 large or 24 small bars). These snacks are guilt-free and perfect in between meals. Take with you on the road in a small freezer pack, so you never find yourself browsing for just the right snack. Chocolate Almond Protein Bars (makes 12 large or 24 small bars). These snacks are guilt-free and perfect in between meals. Take with you on the road in a small freezer pack, so you never find yourself browsing for just the right snack.
Number of Servings: 1
2 cups raw almonds
1/2 cup flax seed meal
½ cup unsweetened shredded coconut
2 scoops of chocolate or vanilla Perfect Protein powder
1/8 tsp stevia and ¼ cup xylitol or 8 drops liquid stevia
½ cup raw almond butter
½ cup coconut oil
1 tablespoon pure vanilla extract
Chocolate Topping (optional)
4 squares unsweetened chocolate, melted and sweetened to taste with stevia or xylitol
2 tbsp. of coconut oil or butter
1 teaspoon pure vanilla extract (No sugar – check the label)
Place almonds, flax meal, shredded coconut, Perfect Protein, and almond butter in a food processor. Pulse until ground into meal. Melt coconut oil and add stevia and vanilla. Add coconut oil mixture to dry ingredients to form a coarse paste. Press mixture into an 8 x 8 glass baking dish. (A parchment paper liner helps when you want to remove the bars from the dish.) Chill in refrigerator for 1 hour, until mixture hardens.
For chocolate topping:
In a double boiler, melt 4 squares of unsweetened chocolate and butter or coconut oil, stirring in stevia or xylitol to taste (it takes quite a bit of sweetener because the chocolate is very bitter).Spread melted chocolate over bars; return to refrigerator for 30 minutes, until chocolate hardens.
Remove from refrigerator, cut into bars and serve.
Variation: Use other combinations of raw nuts and raw nut butters, such as macadamia.
Keep refrigerated. These also freeze well.
Serving Size: makes 12 large or 24 small bars
Number of Servings: 1
Recipe submitted by SparkPeople user ICES3321.