Grain-Free Protein Bars

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I made a few changes to the recipe. For nut-free use pumpkin seeds and sunflower seeds, and sunbutter.

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  • 16

Ingredients

  • Ingredients:
  • Base:
  • 2 cups nuts or seeds (almonds, sunflower, pumpkin, or macadamia. Mixing several kinds is fine too. Soak and dry these if at all possible.)
  • 1/2 cup flax meal (flax seeds ground in a blender or spice grinder) (alternatively, use rice bran or protein powder)
  • 1/2 cup shredded coconut (unsweetened and organic if possible)
  • 1/2 cup seed or nut butter (again, made from soaked and dried nuts is preferable)
  • 3/8 teaspoon salt (I use RealSalt )
  • 1/2 cup coconut oil (or alternative solid fat. Use cocoa butter or butter for a more warm weather-stable bar)
  • 2 Tbsp liquid sweetener (*maple syrup)
  • 2 teaspoons vanilla extract
  • Topping:
  • 1/2 cup coconut oil (organic palm oil works well too, or butter)
  • 1/2 cup almond butter (any nut or seed butter would work)
  • 1/3 cup carob or cocoa powder
  • 1/2 tsp vanilla
  • 1/2 cup sugar or appropriate substitute (for candida diets, xylitol and erythritol work well. Approx 6 scoops stevia extract is a good alternative.)
  • 9 tsp honey or other liquid sweetener, or adjust and use a granular sweetener (for candida diets, use vegetable glycerine)
  • NOTE: for the topping sweetener I use 4 Tbsp Maple syrup, can add stevia for more sweetener.

Preparation

Step 1

1. Place nuts or seeds, flax meal, coconut, seed or nut butter and salt in the bowl of a food processor.

2. Process until the nuts or seeds are ground into a coarse meal

3. Melt coconut oil over low heat. If the temperature of your home is around 76 degrees, you can skip this step and add the oil directly to the food processor as it will be soft enough to process easily.

4. Add coconut oil, sweeteners and vanilla to processor bowl and process until well combined to form a thick, yet crunchy paste.

5. Press the mixture into an 8×8 square pan (you can be quite flexible here. A 9×9 will work just fine. A larger pan will produce thin bars, while a smaller pan will yield thicker ones.)

6. Place in refrigerator to chill.

7. While bars are chilling, prepare Topping: Melt coconut oil and almond butter over a simmer. To ensure a smooth product, you may wish to sift your carob. Stir in the carob and the granulated sweetener and combine thoroughly. Mix in remaining ingredients. Continuously stir until it slightly thickens, then remove from heat.

8. Top bars with Homemade Chocolate Topping.

9. Place back in refrigerator to chill (if you can wait that long :-) !)

10. Cut into squares and serve.

Store in refrigerator.

*I also have used xylitol and erythritol.

Variations and Notes:

Substitute up to the total amount of the flax meal with the same amount of rice protein for an extra punch of protein. Nutribiotic makes a great brand from non-GMO brown rice. You could also use some of this great grass-fed gelatin to firm up the bars and give more protein.

Rice bran is a great nutrient-boosting alternative to the flax meal as well.

Hope you enjoy the taste and the healthy boost to your wallet!

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