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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 190.5
  • Total Fat: 10.7 g
  • Cholesterol: 3.6 mg
  • Sodium: 98.4 mg
  • Total Carbs: 14.1 g
  • Dietary Fiber: 2.4 g
  • Protein: 11.6 g

View full nutritional breakdown of PrairieHarpy's Chewy Chocolate Protein Bars calories by ingredient
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PrairieHarpy's Chewy Chocolate Protein Bars

Submitted by: PRAIRIEHARPY
PrairieHarpy's Chewy Chocolate Protein Bars

Introduction

Super chocolatey, dense, and filling. Not quite as Heavenly as a brownie, but a very suitable replacement in my opinion. Super chocolatey, dense, and filling. Not quite as Heavenly as a brownie, but a very suitable replacement in my opinion.
Number of Servings: 12

Ingredients

    3/4 c almond meal
    1/4 c flax meal
    3 scoops chocolate protein powder (84g total)
    1 c old fashioned oats
    1/2 c non-fat powdered milk
    1/4 c eggwhite substitute
    1/4 c Hershey's sugar free chocolate syrup
    1/4 c Joseph's sugar free maple syrup
    1/4 c canola oil
    1/3 c semi-sweet mini chocolate chips

Directions

Spray an 8x8 baking dish with non-stick spray. Preheat oven to 350 degrees.

In a medium to large bowl, combine dry ingredients. In another medium bowl, combine wet ingredients.

Add the wet ingredients to the dry ingredients and mix until you have a cookie or brownie batter kind of consistency.

Place the dough into the baking pan, spreading it lightly from the center outward. (The less you drag non-stick spray around with it, the less chance of the bars sticking in spite o the spray.)

Bake for 20 minutes. I would advise checking them around 15 minutes. If you like super-gooey, take them out of the oven at 15 min and leave them in the baking dish until completely cool.

Or, you can pull them out around 20, let them cool until just stable, place a cooling rack over the top of the pan, flip them onto the rack, then flip them back into the pan when the pan is cool (or store them in the container of choice.)

A final option is to take them right from the oven and place them in the freezer for a few hours, and then move them to the fridge. That's a trick I learned with carrot cake that helps maintain moisture.

Whatever you do, they're ultimately best stored in the fridge. I like them right out of the oven, but I *love* them after they've been in the fridge for at least one day. Some people don't care for them out of the oven but still like them after a day of refrigeration.

Very versatile recipe! Can mix almond meal, flax meal, soy flour, regular flour any number of ways so long as you total a cup. Depends on the carb counts you want, etc.

Also, 1 large egg can be used in place of the eggwhites. (That's how I used to do it. Today I learned by happenstance that whites work fine.)

The sugar free Hershey's can be replaced with any sugar free syrup you want, such as Da Vinci SF or Monin O'Free.

I've HEARD that the Joseph's can be replaced with regular SF pancake syrup, but I don't have the nerve to try. It would save calories and some possible abdominal discomfort if you are sensitive to maltitol. I would love to hear about any substitutions you try successfully or otherwise! :)

See more recipes at http://blog.prairieharpy.com

Number of Servings: 12

Recipe submitted by SparkPeople user PRAIRIEHARPY.





TAGS:  Snacks |

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