Nut-Free Ginger Chocolate Protein Bars
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 16 squares 1x
- Category: Snacks
Ingredients
Scale
- 8 Medjool Dates
- 1” cube fresh ginger
- 3 TBS raw honey
- 1/2 cup hemp hearts
- 1/2 cup pumpkin seeds
- 4 scoops (60g) Naked Whey
- 1 TBS cacao powder (or unsweetened cocoa)
- 1/4 tsp ground cinnamon
- 1.5 TBS extra virgin coconut oil
- optional topping:
- 2 heaping tablespoons chocolate chips + 1/2 tsp coconut oil, melted
Instructions
- You can use a silicone brownie squares mold, or line a small loaf pan with plastic wrap or parchment paper, set aside.
- In a small blender or large cup of NutriBullet, add all of your ingredients to cup starting with dates, ending with coconut oil.
- Blend until all ingredients are processed down and ball starts to form. You may need to stop and start the blender a couple times, pushing the ingredients around with a spoon or spatula in between. Mixture will be thick and slightly sticky.
- Transfer mixture to silicone square mold, or lined pan, and press mixture in evenly. Transfer pan to freezer for about 10 minutes, then remove bars from pan and coat with melted chocolate topping. Enjoy!
Notes
Bars are best stored in fridge, but can be enjoyed at room temperature.
Nutrition info approximate. Does not include chocolate topping.
Nutrition
- Serving Size: 2 squares
- Calories: 267
- Sugar: 25
- Sodium: 197
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 2
- Protein: 17
- Cholesterol: 33