When it comes to preparing nourishing snacks, I love finding alternatives to store-bought bars. These bars are filling and easy to make, without relying on protein powder for a naturally high protein content. They provide a great energy boost—whether post-workout or as an afternoon treat with coffee. A little indulgence that’s both satisfying and nutritious!
Preparation
10
min
Cooking
0
min
Portion
6
Ingredients
Bars:
- 250 ml (1 cup) textured vegetable protein (TVP)
- 125 ml (½ cup) rolled oats
- 80 ml (⅓ cup) natural nut butter (peanut or almond)
- 60 ml (¼ cup) maple syrup
- 60 ml (¼ cup) unsweetened cocoa powder
- 60 ml (¼ cup) water
- 30 ml (2 tbsp) dried cranberries
- 30 ml (2 tbsp) unsweetened coconut flakes
- 5 ml (1 tsp) vanilla extract
- 2 pinches salt
Ganache (optional):
- 45 g (¼ cup) semi-sweet baking chocolate
- 15 ml (1 tbsp) milk or plant-based beverage
Preparation
- In a food processor, grind the TVP and oats into a fine powder.
- In a large bowl, mix all the ingredients. Add water as needed to achieve a moldable consistency that is neither too dry nor too sticky.
- Line a baking dish with parchment paper, press the mixture firmly into the pan to create an even layer, and refrigerate.
- If using the ganache, melt the chocolate with the milk in the microwave in 15-second intervals, stirring between each. Mix until smooth.
- Pour the ganache over the bars and smooth the surface. Refrigerate until the chocolate is set.
- Cut into 6 portions and store in the refrigerator or freezer in an airtight container.
Notes
Keeps for 5 to 7 days in the refrigerator. Freezes well for 3 to 4 months in an airtight container or individually wrapped.
Registered Dietitian Nutritionist in Quebec City
