Chocolate Walnut Protein Bar


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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 169.6
  • Total Fat: 10.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 160.1 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 4.6 g
  • Protein: 16.8 g

View full nutritional breakdown of Chocolate Walnut Protein Bar calories by ingredient
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Introduction

A good recovery bar. A good recovery bar.
Number of Servings: 8

Ingredients

    4 scoops protein powder (chocolate)
    2/3 cup ground flax
    1/4 cup almond butter (or any natural nut butter)
    2 tbsp dark cocoa powder
    1/4 cup chopped walnuts
    stevia (optional) to taste
    1/4-11/4 cups water (varies, depending on protein powder)

Directions

Combine all ingredients ina bowl. Add water a bit at a time, until mixture holds together. You can either divide into mounds on saran wrap and roll into shape and refridgerate, OR you can spread into a glass pan and refridgerate until firm and cut into pieces.
Makes 8 bars.

TAGS:  Snacks |

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Member Ratings For This Recipe


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    Very Good
    10 of 10 people found this review helpful
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    Very fast and delicious! Tastes like brownie batter. I used the glass pan method and that was messy. Pre-forming bars or balls like suggested in the recipe might be neater. I did not have ground flax, so I used almond meal. Also, I used a half cup of almond milk in place of the water. - 8/22/11

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    Very Good
    3 of 3 people found this review helpful
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    I substituted sunflower seed butter. I made it in a foil pan to avoid handling it more than necessary which meant losing less 'batter'. The quality of your protein powder is the best indicator of taste...All in all, it was a good recipe that's def worth trying! - 9/8/14

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    1 of 3 people found this review helpful
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    This sounds like a great snack/fast breakfast idea. - 9/5/14

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    1 of 7 people found this review helpful
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    This sounds like an interesting make-your-own recipe. I look forward to trying it out and maybe mixing it up a little. Thanks! - 9/6/09

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    Awesome! - 3/19/19

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