Protein Bark

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www.theconsciousplantkitchen.com

This Protein Bark is an easy 15-minute high-protein snack recipe made with wholesome ingredients. It tastes like cookie dough with a delicious vanilla peanut butter flavor and crunchy dark chocolate.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/protein-bark/ or scan the QR code here ➡️

Prep Time10

Freezer10

Total Time20

Servings: pieces

Calories: 247.5kcal

Author: Carine Claudepierre

Ingredients

½ cup Almond Flour (note 1)
½ cup Vanilla Protein Powder (note 2)
¼ cup Peanut Butter (note 3)
8-10 teaspoons Almond Milk (note 4)
¼ cup Maple Syrup (note 5)
3 tablespoons Mini Dark Chocolate Chips (note 6)

Topping

¼ cup Dark Chocolate Chips
1 teaspoon Coconut Oil (note 7)

US Customary - Metric

Instructions

In a mixing bowl, stir peanut butter, almond milk, and maple syrup.
Add almond flour, protein powder and, mini chocolate chips and stir again to incorporate. You will have to lightly oil your hands and squeeze the dough to bring it together. If too dry, add some more almond milk until it forms a dough that holds into a ball.
Line a large plate with parchment paper. Set aside.
Press the dough onto the prepared plate lined with parchment paper, into a bark that is about 6-inch x 4-inch large (15 cm x 10 cm). The size is up to you, feel free to make the bar thinner and larger if preferred but you will need to melt more chocolate to coat the top.
In a small microwave-safe bowl, add coconut oil and dark chocolate chips.
Microwave in 30-second bursts, stir, and repeat until fully melted.
Spread the melted chocolate on top of the bark, leaving the edges free from melted chocolate.
Pop the plate with the bark in the freezer for 10-15 minutes until the chocolate shell is hard.
Slice with a sharp knife into 14 pieces. Serve 2 pieces as a protein snack.

Notes

Note 1: Sesame seed flour or oat flour works as a nut-free alternative. Oat flour is way more liquid absorbent and you will need more almond milk to form the dough.

Note 2: I am using vanilla pea protein powder from NuZest it has 3 ingredients, no additives or artificial sweeteners. Any protein powder should work but the amount of almond milk will differ based on the protein powder you choose.

Note 3: You can swap for sunflower seed butter for a nut-free option. If using powdered peanut butter, you will need less almond milk or the bark will be too wet.

Note 4: Any milk can be used.

Note 5: Any liquid sweetener works like agave syrup or coconut nectar.

Note 6: You can swap for chopped nuts or skip to cut down the calories and sugar.

Note 7: Any oil works like avocado oil or light olive oil.

Storage: Store the bar in a sealed container in the fridge for up to 7 days or freeze for up to 1 month in an airtight container. Thaw the day before in the fridge.

Nutrition