Choc-Chunk Cookie Dough Protein Bars

You will never buy another protein bar again. Big call, I know, but try these and report back. These babies are high protein with 10g per serve, a good amount of fibre at 4g per serve and also have plenty of healthy fats to sustain your energy throughout the afternoon. I strongly suggest cutting these up after making them and freezing individually otherwise portion control can become difficult (I speak from experience here).


Gluten Free, Vegan, High Fibre AND delicious.

Choc-Chunk Cookie Dough Protein Bars

Makes 12 bars

1 can chickpeas rinsed and skins removed (pain in the ass to do but worth it)
1 cup almond meal 
1/3 cup rice malt syrup 
80g peanut butter flavoured vegan protein powder (or vanilla)
1/3 cup tahini (or peanut butter if you didn't have PB protein powder) 
1/2 tsp salt 
1 tsp vanilla extract 
100g 70% dark chocolate  

  1. Place all ingredients except dark chocolate into a food processor and blend until smooth.

  2. Roughly chop 40g of the dark chocolate and mix through the cookie dough.

  3. Line a square baking tray with baking paper and press mixture into the tin.

  4. Place in the freezer for 15 minutes.

  5. Meanwhile melt remaining 60g of chocolate. Spread chocolate evenly over cookie dough and place back in the freezer.

  6. Cut into 12 small bars using a hot knife (to stop the top cracking).

  7. Store in the freezer, or the fridge if you like them softer.

ENJOY! I would love to see your creations of this recipe so make sure you upload a picture to instagram and tag me @marikaday so I can share it!