German Chocolate Protein Bars
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/4 cup cocoa powder
- 1/2 salt
- 1 cup oats
- original recipe
- 1/2 cup soy protein powder
- 2/3 updates pitted
- 1/3 cup + 2 tbsp pecans
- 1/2 cup + 3 tbsp shredded unsweetened coconut
- 6 tbsp brown rice syrup
- new & improved recipe
- 1/2 cup vegan protein powder (i used soy)
- 1 cup medjool dates pitted and soaked for 30 minutes
- 1/2 cup + 1/4 cup chopped pecans divided
- 1/2 cup + 1/4 cup shredded coconut divided
- water as needed (up to 1/4 cup)
- 2 tbsp cacao nibs or chocolate chips
- Carbohydrate 41.0129909889177 g
- Cholesterol 0 mg
- Fat 3.63319722434682 g
- Fiber 5.17332958873605 g
- Protein 15.0736568368761 g
- Saturated Fat 0.933426823484767 g
- Serving Size 1 1 bar (66g)
- Sodium 187.764755823255 mg
- Sugar 35.8396614001816 g
- Trans Fat 0.45943908898662 g
- Calories 252 calories
In a food processor grind up the oats until they are a fine flour. Add protein and cocoa powders and blend again until well combined.Drain and rinse the dates then add them to the food processor along with ½ cup of pecans, ½ cup of shredded coconut, vanilla, and salt. Blend again, adding a little water at a time, until a dough forms.Transfer dough to a bowl, stir in the remaining ¼ cup of pecans and coconut along with 2 tbsp cacao nibs or chocolate chips.Scrape dough onto a piece of parchment paper or silicone baking mat. Cover with another piece of parchment paper and roll the bars out to about ½ inch, shaping into a square as you roll.Place the bars in the refrigerator for 2-3 hours, allowing them to firm up before cutting into 12 equal pieces.Store in refrigerator for 5 days or a month in the freezer.
