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Name: Almond Butter and Chocolate Protein Bars
Prep time: 20 min
Total time: 1 h 5 min
Yield: 6 à 8 servings
Cuisine: Québécoise
Ingredients: 2/3 cup (160 ml) almond butter; 1/4 cup (60 ml) maple syrup; 1 teaspoon (5 ml) vanilla; 1 pinch of salt; 1 teaspoon (5 ml) cinnamon; 1 cup (60 g) Grounded’s PVT MINI OG; 1/2 cup (125 ml) oat flour; 1/4 cup (60 ml) almond butter; 2 tablespoons (30 ml) maple syrup; 1 tablespoon (15 ml) plant milk; 1/4 teaspoon (1.2 5 ml) salt; 1/3 cup (80 ml) dark chocolate chips; 1 teaspoon (5 ml) coconut oil; Fleur de sel

Snacks

Almond Butter and Chocolate Protein Bars

Your homemade protein bars have never tasted so good! Grounded‘s PVT adds a lovely crunch, while the almond butter caramel provides an irresistible creaminess.

I used the Grounded’s PVT MINI OG for its fine texture, which is perfect for sweet snacks and desserts.

Servings: 6 à 8
Preparation time: 20 minutes
Refrigeration: 45 minutes

See the recipe

Frequently asked questions

I really like Enjoy Life’s semisweet chocolate pieces and Camino’s dark chocolate bars. I recently discovered Chocolats Favoris’s dark chocolate pastilles, too.

Ingredients

Protein Bars

2/3 cup (160 ml) almond butter
1/4 cup (60 ml) maple syrup
1 teaspoon (5 ml) vanilla
1 pinch of salt
1 teaspoon (5 ml) cinnamon
1 cup (60 g) Grounded’s PVT MINI OG
1/2 cup (125 ml) oat flour

Express Salted Caramel

1/4 cup (60 ml) almond butter
2 tablespoons (30 ml) maple syrup
1 tablespoon (15 ml) plant milk
1/4 teaspoon (1.2 5 ml) salt

Toppings

1/3 cup (80 ml) dark chocolate chips
1 teaspoon (5 ml) coconut oil
Fleur de sel

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Preparation

Bars

In a large bowl, mix the almond butter, maple syrup and vanilla together. Add the remaining ingredients and mix well to coat the dry ingredients.
Line a loaf tin with parchment paper and pour the mixture into it. Using the underside of a glass or your hands, press the mixture firmly into the bottom of the tin.

Express Salted Caramel

Combine all the salted caramel ingredients in a bowl. Spread the mixture over the bar.

Toppings

Place the chocolate chips and coconut oil in a small bowl. Melt them in the microwave in 30-second bursts, stirring after each one. Gently spread the mixture over the caramel. Refrigerate for at least 45 minutes. Garnish with fleur de sel and cut into eight bars.