A copycat version of Pure Chocolate Brownie protein bars – vegan, gluten free and made only from real ingredients. Dates, nuts, coconut oil, carob chips and I used Manitoba Harvest Hemp Pro 70 protein powder. And it really tastes like a chocolate brownie. It is smooth, a bit chewy, perfectly sweet without added sugar, doesn’t melt or stick. Makes a great snack on the go and kids love it!
I love protein bars too! But because my body can’t digest whey protein well and because of so much cr@p in most protein bars, I have a hard time to find suitable commercial bar. Next time you are in Costco or GNC stop and read ingredients list of all bars they have. You will be stunned! Even 70% organic Cliff bars are far away from being clean.
So, when I saw Pure bar’s ingredients during my last visit to Trader Joe’s, I felt like I won the lottery. It was affordable, clean, organic and made from real ingredients. And I love brownies! So, I grabbed a few of these.
After seeing how simple the ingredients list is, I decided to make my own version of brownie protein bars. Sure enough, it wasn’t hard for Mr. Google to find a video recipe by her own self, founder of the company, Veronica Bosgraaf, at Popsugar Fitness. With some additions and adjustments, I present it to you today. This bar reminded me a of my Chocolate Protein Fudge – smooth, chocolaty and sweet just enough.
Also, stay tuned for an exciting giveaway of real food bars within next couple of weeks.:)
- 1 cup dates, pitted & roughly chopped
- Boiling water (for soaking the dates)
- 3/4 cup walnuts (pieces are OK = cheaper)
- 3/4 cup almonds
- 1/8 cup water
- 1 tbsp coconut oil
- 1 tsp pure vanilla extract
- 1 tbsp cocoa powder, unsweetened
- 1/2 tsp sea salt
- 1/4 cup carob (chocolate) chips
- 5 tbsp vegetarian protein powder (I used Manitoba Harvest Hemp Pro 70. Brown rice would work too.)
- In a small bowl, add dates and boiling water just enough to cover the dates. Let soak while you are getting other ingredients ready, for about 10 minutes. Drain the dates.
- Add dates, walnuts, almonds and water to a food processor and process until the "dough" forms. If necessary add more water. Add coconut oil, vanilla extract, cocoa powder, salt, carob chips and protein powder, and process until all combined. The "dough" should be of a play dough consistency.
- Line 8 x 8 square baking dish with parchment paper leaving extra flaps on the sides. Transfer "dough" into the dish and press and flatten with spatula. Cut large square piece of parchment paper, place on top of the "dough" and using another square dish press the dough into the baking dish. Discard the parchment paper. Refrigerate for at least 2 hours.
- Transfer the "dough" lifting by the parchment side flaps to a cutting board and cut into 8 bars. Wrap each bar in foil.
Adapted from Popsugar Fitness.
Servings Per Recipe: 8 bars
Amount Per Serving = 1 bar:
Total Fat: 17.7 g
Cholesterol: 0.0 mg
Sodium: 171.4 mg
Total Carbs: 24.8 g
Sugars: 17 g
Dietary Fiber: 4.4 g
Protein: 9.2 g
WW Points+: 8