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
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
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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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.
