Chocolate Dipped Protein Bars
A chewy cookie bar topped with a crispy crunchy gooey filling and dipped in chocolate.
Servings: 8 bars
Equipment
- Dehydrator
- food processor
Ingredients
Cookie Base
- 1 cup rolled oats
- 1 cup millet sprouted
- 5 dates + 1/4 cup water = date paste
- 1/2 cup almond flour
- 2 tbsp almond butter
- 1/2 tsp vanilla bean paste or extract
Crispy Crunchy Gooey Filling
- 1 1/2 cup pecans & cashews or whatever ever nuts or seeds you prefer
- 1 cup amaranth sprouted
- 5 dates + 1/4 cup water = date paste
- 1/4 cup cacao nibs
- 2 tbsp chia seeds
- 2 tbsp coconut nectar or honey, agave, or maple syrup
- 1 tbsp maca powder optional
- 1/2 tsp vanilla bean paste or extract
- 1/4 tsp sea salt
Chocolate Coating
- 1/4 cup golden cacao butter melted
- 2 tbsp coconut oil melted
- 2 tbsp cacao powder
- 2 tbsp agave or maple syrup; coconut nectar or honey is too thick
- 1/8 tsp sea salt
Instructions
Sprout Millet & Amaranth
- Soak the amaranth and millet in separate bowls for about 8 hours. They need to completely submerged with about an 1inch of water above.
- Rinse the grains in a strainer, put the strainer over the soak bowl to catch any drips. Then rinse about every 6-8 hours until they have tiny tails. Don't let the tails get too long or the recipe will taste like grass.
Cookie Base
- Blend oats in a food processor until flour-like. Transfer to a bowl.
- Mix in almond flour, sprouted millet, and salt.
- Prepare Date Paste separately in the food processor.
- Add date paste, almond butter, and vanilla. Mix until combined.
Crispy Crunchy Gooey Filling
- Pulse nuts in the food processor until bite-sized.
- In a bowl, mix with sprouted amaranth, cacao nibs, chia seeds, cacao, maca, and salt.
- Add coconut nectar, date paste, and vanilla. Stir well.
Final Assembly
- Press the cookie base into a lined pan.
- Spread the crispy crunchy filling evenly on top.
- Dehydrate at 115°F for 1-2 hours or refrigerate for 1 hour to firm up.
Chocolate Coating
- Melt cacao butter and coconut oil using a warm water bath or in the dehydrator.
- Add cacao powder, sea salt, and agave. Mix well.
- Let chocolate cool for 10 minutes before dipping.
Dipping & Final Steps
- Chill or dehydrate bars before dipping them in the chocolate coating.
- Dip each bar, let excess drip, then place on a cooling rack.
- Freeze for 30 seconds to set the chocolate.
- Store in an airtight container in the fridge.
Notes
- Store in the fridge for up to a week. If left out above 72F they could start to soften too much.
- Swap nuts/seeds based on preference.
- Customize flavors—try mint, matcha, or extra dark chocolate.
- No dehydrator? The fridge works too!
