Mint Chocolate Protein Bars

So I may have just created my most favourite protein bar (sorry don't tell the other protein bars here). As some of you may already know my love for all things mint chocolate runs deep. Almost as deep as my love for chocolate and peanut butter. Are there any other mint chocolate fans out there? Come on, show me your hands!

The best part about these bars is how they really aren't as indulgent as they sound. I used a handful of ingredients including quick oats, medjool dates, a touch of maple syrup, and chocolate whey protein isolate + some mint and caramel extract. That's the main make up of the bars, plus a bit of water to bring the bars together. No added sugars except the 1 tablespoon of maple syrup...you know how I roll.

One thing you will notice is that they have 20 grams of sugar, but that is due to the medjool dates (a fruit). So I wouldn't get too worried about it. Just think of these as a treat or healthy dessert with some added protein. Not an everyday thing.

These are so soft and chewy and UGH so good. You'll want to keep some stashed in the fridge for "emergencies". The actual bars come together quite quickly, they just need a little time to set up in the fridge and then you can cut them.

Then it's time to dunk them in melted dark chocolate with a dash of mint extract. However if you prefer them aú natural I would totally understand. No judging here ;)

Now go make them!

Mint Chocolate Protein Bars

(makes 6 bars)

Ingredients:

Filling

• 2 cups (160g) quick oats
• 9 medjool dates (about 156g with pits removed)
• 1/4 cup water
• 1 tbsp maple syrup
• 1 tsp pure peppermint extract
• 1/2 tsp caramel extract
• 1/4cup (31g) North Coast Naturals chocolate iso whey protein powder

Coating

• 100g 70% dark chocolate
• 1/4 tsp peppermint oil*

Directions:

1. In a food processor, mix together all filling ingredients (from dates to chocolate protein powder), stopping as needed to scrape down the sides.
2. Transfer the dough into a small rectangular baking dish lined with parchment paper (I used a 7x5 baking dish). Anything of a similar size like a plastic storage container will also work. Press the dough down firmly to shape for cutting into bars. Place the dish in the fridge for 30 minutes or longer to let them firm up.
3. Cut the block of bars into 6 and place on a parchment lined baking sheet.
4. When ready to coat melt the dark chocolate in a small heat proof bowl set over a pot of water on low heat; make sure the bowl doesn't touch the water. Once the chocolate is melted stir the peppermint oil in until smooth.  
5. Dunk each bar into the melted chocolate with tongs or two forks, let the excess chocolate drip back into the bowl then set back on lined baking tray. To add a special touch, drizzle the top of each bar with a bit of the remaining chocolate.
6. Place the tray in the fridge until chocolate is fully set.
7. Store in an air-tight container in the fridge.

Notes:

*Do not try to stir peppermint extract into your melted chocolate or it will clump together. It is the alcohol in the extract that makes this happen. This is why I used peppermint oil instead. You can find peppermint oil at any baking store like the Bulk Barn and even Walmart. 

Nutrition Facts

For one bar: 285 calories, 7.5g of fat, 3.7g saturated fat, 46g of carbs, 5g fiber, 23g sugar, 23mg sodium, 9g of protein

Peanut Butter Chocolate Protein Truffles

It's truffle time. You ready?

What a funny question. Of course you're ready.

Today we're talking about these peanut butter chocolate protein truffles you see below. It's been a while since I've posted so let's get right to it.

I'm a fan of bite sized everything - from maple pecan protein bars and raw cacao vanilla energy bites, to no-bake pumpkin pie tarts and these truffles. The fun thing about these is that they can go straight from the jar and into your lunch box - or your into mouth. Plus they make a pretty little addition to a Christmas goodie tray for any get-together. 

This is a fairly simple recipe. You'll be able to tell by the consistency of the dough whether or not you need to add more wet or dry ingredients. When adding the almond milk make sure you start with 2 or 3 tablespoons and then mix, you may not need the fourth tablespoon. The dough will be soft and pliable. If you don't have PB2, you could substitute peanut flour, but I highly reccommend trying PB2, as it's nice and low in fat and gives the truffles a great taste and texture.

These truffles won't make you feel sluggish or give you a sugar crash. No one enjoys feeling like a big bloated mess. Thanks to some wholesome ingredients, these will help you feel light and energized.

I used a base of North Coast Naturals chocolate vege pro 7 protein powder and powdered peanut butter (PB2). Powdered peanut butter is low in calories and fat. It's natural peanut butter without the added hydrogenated oil. And these only have 4 grams of sugar per truffle. No sugar crash here!

Now watch them disappear almost as quickly as they were made.

Peanut Butter Chocolate Protein Truffles

by Jennifer Trennum

Keywords: food processor no-bake dessert snack dairy-free gluten-free grain-free protein vegan sugar-free protein powder almond milk cacao powder peanut butter energy bites

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Ingredients (makes 8 truffles)

For the Truffles

• 30g (1 scoop) North Coast Naturals Vege Pro-7 Organic Vanilla Protein (or 1/4 cup of your favourite vanilla protein powder)
• 1/4 cup Chocolate PB2 (powdered peanut butter)
• 1 Tbsp cocoa powder
• 1.5 Tbsp natural peanut butter
• 1 Tbsp pure maple syrup
• 1 tsp caramel extract
• 3-4 Tbsp unsweetened almond milk
• For the Truffles

• 1 Tbsp natural peanut butter (about 2g per truffle)
For the Truffles

• 40g Extra Dark Chocolate

Instructions

Line a baking sheet with parchment paper. Set aside.

In a medium sized bowl, mix truffle ingredients together until they form a dough. You can do this either in a food processor or by hand.

Divide dough evenly into 8 pieces and roll into balls; about 1 teaspoon per ball. Place the balls on the prepared baking sheet. One at a time, push your thumb into the middle of each ball, or use a knife, to pry a hole for the filling. Fill the centre of each with peanut butter, pinch closed and roll back into a ball.

Melt the chocolate. You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl. I like to use a liquid measuring cup. Melt in 30 second increments in the microwave, stirring after each increment until completely melted and smooth. Let the warm chocolate sit for 5 minutes to cool slightly before dipping.

Dip each truffle in the chocolate and place back onto the baking sheet. Top truffles with a peanut, a sprinkle of course sea salt, or a pinch of cocoa powder, if desired.

Allow chocolate to completely set in the refrigerator before serving; about 30 minutes.

Nutritional Info

per truffle: 90cals, 7g carbs, 5g protein and 5g fat.

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