A lot of pre-made protein bars and balls can be quite low in protein and high in refined sugar. If you are buying these look for something which has at least 5g protein and less than 5g sugar per serve.
We’ve used both peanuts and hazelnuts to help bump up the protein level, they are also high in heart-healthy monounsaturated fats, vitamin E and B group vitamins. B group vitamins are essential for energy production and have a key role in our nervous system and brain function. Like the raw nuts, peanut butter is also a strong source of minerals and protein.
When shopping for peanut butter, choose a natural variety that has no added sugar or fat, the only ingredients should be peanuts (and maybe a little salt), this means you’re picking a more natural, higher protein spread!
Serves 14
Prep time 10 minutes
Cook time 1 hour freezing
Gluten free
Dairy free
Vegetarian
Vegan
Ingredients
- ½ cup cocoa powder
- ½ cup vanilla pea protein powder
- ½ cup natural smooth peanut butter
- 8 fresh dates, pitted
- Generous pinch of sea salt
- ¼ cup water
- 1 cup roasted peanuts
- 1 cup roasted skinless hazelnuts
How to make
1. Line a small square baking tray with baking paper. Place the cocoa powder, protein powder, peanut butter, dates, salt and water in a food processor and blitz to combine for a minute. Mixture should be the texture of a thick paste. Transfer to a medium mixing bowl.2. Place the nuts in the processor and blitz briefly until roughly chopped into pieces. Mix nuts through the batter in the bowl.
3. Press mixture into baking tray and smooth top. Place tray in the freezer for one hour. Remove from freezer and using a warm knife, cut slice into 14 pieces. Store in fridge until required.
Product can be stored in refrigerator for up to five days.
Nutritional information
| Kilojoules | 746 kj | Protein | 9.0 g |
| Carbohydrates, total - sugars, total |
5.5 g 2.5 g |
Fat, total - saturated fat |
12.9 g 2.3 g |
| Sodium | 260 mg |
|
Rachel Scoular is an avid foodie, APD Dietitian and founder of @healthyhappyhabits