Chocobanana Protein Bars (Vegan, DF, GF)

For the past couple of weeks, I have been experimenting a lot more with making my own protein bars/balls so I can provide my patients with some recipes and suggestions.  I also have just learned about using unsweetened baker's chocolate to make chocolate covered things.  Previously, I was scared of trying cooking methods like double boiling but it's actually pretty quick/easy as long as you don't crank up the heat and use a high quality chocolate.  So far I've come up with chocolate covered peanut butter balls, no bake protein bars, and this pretty amazing recipe:  Chocobanana Protein Bars that are gluten free, dairy free, and vegan (as long as vegan protein is used).

Ingredients:
Makes about 12 bars,  ~10 g protein each
  •  2 ripe bananas (more ripe = more sweet)
  • 5 dried honey dates 
  • 2 cups GF oats (I use Bob’s Red Mill)
  • 4 scoops protein powder (around 20g protein each; I used a vegan vanilla but you could use unflavored or chocolate)
  •  ½ cup unsweetened shredded coconut
  • ¼ cup chopped raw walnuts
  • 3 tbsp unsweetened almond butter
  • 2 oz unsweetened baker’s chocolate (should be pure cocoa mass with no sugar or dairy added)
  • Note:  You can always add ground flaxseeds, chia seeds, pumpkin seeds, other nuts (ie almonds), use a different nut butter, cinnamon, vanilla extract, etc.  Just make sure you add extra moisture (banana or water) for more dry ingredients.
 Instructions:
  1. Preheat oven to 375 degrees
  2. Blend the bananas and honey dates together until smooth
  3. Mix banana mixture in a bowl with oats, protein, coconut, walnuts until sticky.  Add a bit of water if you need more moisture.
  4. Line a baking sheet with parchment paper and spread mixture out evenly
  5. Bake for 20 minutes
  6. While baking, melt chocolate by double boiling (put a little water in a pot, place a glass bowl inside the pot, and melt the chocolate over low heat; stir frequently)
  7. Once done baking, spread an even layer of almond butter on top
  8. Pour melted chocolate over and let it sit in the freezer to harden
  9. Optional:  before letting it harden, sprinkle a bit of coconut on top
  10. Cut into bars, store in freezer.


Let me know if you try it out!

All the best,
Christine





Dr. Christine Cho, ND is a naturopathic doctor based in Toronto, Canada.  She maintains a private practice focused in pain management, digestive health, and stress management at the Toronto Specialty Rapid Access Clinic.  To learn more about Dr. Cho, visit her website or the clinic website.

6 comments:

doctoral said...

This recipe is simple enough for cooking. However, it includes some useful products that have a positive effect on the digestive system.

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