I don’t know about you guys, but for me quick protein snacks through the day had become something I can’t go a day without. There are so many ways you can go with those, and when it is easier to buy them pre-made at the store that is not something I’d do. Not only because most of the snacks you can find in the large supermarkets are a non-vegan ones, but also because of all the preservatives, emulsifiers and such. It’s too much chemistry for my taste.
Yes, there are organic vegan friendly protein bars and there are so many that can be found, but nothing compares to homemade things. (Also, me and dates do not get along well lately so there is that. Hahah.)
I can tell you it took me a while to come up with the idea for those, but the truth is that these delicious protein snack bars were one of those happy accidents.
I was cleaning out the kitchen, checking what I have and what I am about to run out before going to the store for the monthly ‘bulk’ shopping and as I was staring at the things ordered in a complete chaos on the kitchen counter something sparked. Which had more than a perfect timing because as I am starting work soon, I will need something small but filling and nourishing that doesn’t take forever to snatch during break.
Originally, I thought about making them as bliss balls, coat them in chocolate and stuff (make no mistake, at some point I will make that version too) but we know how this will go. One bliss ball leads to another and another…and before you know it – POOF. They are gone. Of course, if you want to make them as a bliss balls – it works as well. You can coat them in raw white chocolate or roll them in coconut shreds. Whatever works for you, but trust me – those are so freaking good on their own, you won’t need coating or anything else. I may be biased about it.
As they are made, in this original way aka 9 squares, each bar has roughly 18 grams of protein in it and 459kcal. You can easily double the amount of bars you’ll get and lower the calorie intake if you wish. It all depends on how you want to go about it. :-) Either way, those are filled with whole foods, absolutely nourishing, and if you ask me, 100% guilt free because everything put in them is created by nature.
If you do decide to make them, whether it’s in a ball or a bar shape, please tag me in the post using the hashtag #pearsnpancakes. More recipes can be found here and if you are not following me on Instagram – go ahead. I try to be more active there too. Even if it’s just a post on stories.
RAW ‘RAFFAELLO’ PROTEIN SQUARE BARS
*gluten free, vegan
makes 9 bars roughly around 75g each (6x9cm)
or 18 smaller bars (3x4.5cm)
200g raw cashews, soaked overnight
125g melted cacao butter
125g agave syrup/maple syrup
100g raw almond protein *or any other colorless protein powder
50g sacha inchi protein
50g white chia seeds
70g coconut shreds or flour
50g almond flour
5g dried lemon zest
1 juiced lemon
1tbsp raw almond butter
1/2tsp bourbon vanilla
Mix the cashews with melted butter, agave syrup, coconut shreds, bourbon vanilla, lemon zest and almond flour in a blender/food processor. Process until smooth. Add the protein powder and process again; the mixture you get should be thick kind of like dough.
Layer a small baking tray (around 22cm long) with parchment paper. Add the mixture on top and spread evenly along the tray. Put other parchment paper sheet on top and even the mixture if needed. Put in the fridge for a few hours or overnight to thicken.
Cut the square bars to 8-9 equal pieces, wrap each of them individually and keep in a cool dry place.
These are good up to two weeks, but trust me – they won’t last that long.
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