Prep time: 20 minutes

Cooking time: 2-3 hours (fridge)

Number of servings: 14

Nutrition Value 1

Kcal 157

Protein 7.6g

Carbs 8.3g

Fat 8.5g

Sometimes protein bars just don’t quite cut it. When you need something just a bit more decadent, we have this tasty Chocolate and Pistachio Protein Bar recipe for you. Made with fully plant based ingredients, this recipe suits a range of diets and tastes and with its mousse-like centre, it’ll b just as popular for dessert as it is as a post-workout snack.

Protein Bar Ingredients

For the crust

100g coconut flour

¼ cup maple syrup

1tbsp Nutristrength coconut oil, melted

1 cup coconut milk

For the chocolate and Pistachio Layer

1 scoop Pea Protein Roasted Cocoa  

1 canned chickpeas

1 cup coconut milk

4tbsp almond butter

40g crushed pistachio

1 cup cocoa powder

2-3 tbsp natural sweetener

Toppings

¼ cup crushed pistachio nuts

Protein Bar Method

1. To prepare the crust, mix the coconut flour, maple syrup, coconut milk and coconut oil until it holds together when squeezed between your fingers.


2. Firmly press crust into the bottom of the prepared pan and set aside.


3. For the Chocolate Pistachio layer, drain the chickpeas and combine them with a cup of coconut milk and, in a food processor, blend until smooth and creamy.


4. Add the cocoa powder, vegan protein, almond butter, chopped pistachio, natural sweetener and stir together with a spatula until well combined.


5. Pour the chocolate mousse on top of the coconut crust. Sprinkle with crushed pistachios. Pop into the fridge to set for a couple of hours.


6. Store the leftover cake in the fridge/freezer.

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