Chocolate almond coconut protein bars

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 358.1
  • Total Fat: 17.7 g
  • Cholesterol: 46.3 mg
  • Sodium: 264.0 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 9.2 g
  • Protein: 19.2 g

View full nutritional breakdown of Chocolate almond coconut protein bars calories by ingredient


Introduction

I improvised a protein bar recipe and I really liked the results! I cut the bars quite big so I could use them for my breakfast so this is why the calories are high. I improvised a protein bar recipe and I really liked the results! I cut the bars quite big so I could use them for my breakfast so this is why the calories are high.
Number of Servings: 8

Ingredients

    Protein Powder, 1 cup
    Oat Bran, .5 cup
    *Whole Wheat Flour, 0.5 cup
    Wheat germ .25 cup
    Salt, .5 tsp
    Nonfat Dry Milk Powdered, 1 cup
    **Flax Seed Meal (ground flax), 1/2 cup
    **Flax Seed, 4 tbsp
    Apple juice, unsweetened, .5 cup
    Tofu, soft, 400 grams
    Egg, fresh, 2 large
    Peanut butter No sugar added creamy, 2/3 cup
    Chocolate Chips, .5 cup
    *Coconut, desicated unsweetened, .5 cup
    Cocoa, dry powder, unsweetened, .5 cup
    *Almond Extract, 3 tsp
    *xylitol, 2/3 cup (remove)
    Molasses, 1 tbsp (remove)

Tips

I freeze these and take one out in the morning for breakfast...just warm it up in microwave


Directions

Line the bottom of a 13 by 9-inch glass baking dish with parchment paper and lightly coat with canola oil. Set aside. Preheat the oven to 350 degrees F.

In a large mixing bowl, combine the dry ingredients. Set aside.

In another mixing bowl, whisk the tofu until smooth. Add the wet ingredients. Add this to the protein powder mixture and stir well to combine. Fold in the chocolate chips and coconut. Spread evenly in the prepared baking dish and bake in the oven for 35 minutes or until the internal temperature reaches 205 degrees F. Remove from the oven and cool completely before cutting into squares. Cut into squares and store in an airtight container for up to a week.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user MRS_ANDERSON.