Four Seed Homemade Vegan Protein Bars
Ingredients
- 1/3 cup plant-based protein powder (such as pure pumpkin seed protein powder)
- 3/4 cup tiger nut flour
- Pinch of salt
- 1/2 tablespoon chia seeds
- 1/2 tablespoon ground flaxseed meal
- 1/2 teaspoon cinnamon
- 1 cup unsweetened sunflower seed butter
- 1 teaspoon pure vanilla extract
- 3 tablespoons maple syrup
- 1/2 tablespoon melted coconut oil
Chocolate Topping
- 1 tablespoon unsweetened cacao/cocoa powder
- 4 tablespoons unsweetened flax milk (or other plant milk)
- 1/2 tablespoon maple syrup
- 1/2 teaspoon pure vanilla extract
- 1 tablespoon sunflower seed butter
- 1/2 tablespoon coconut oil
Preparation
Line an 8x8 baking pan with parchment paper.
In a medium bowl, whisk together the protein powder, tiger nut flour, salt, chia seeds, flaxseed meal, and cinnamon.
Add the sunflower seed butter, vanilla extract, maple syrup, and melted coconut oil. Stir well to form a dough-like batter.
Press the dough into the prepared baking pan.
To make the chocolate topping, whisk together the cocoa powder, plant milk, maple syrup, and vanilla extract.
In a separate glass measuring cup or bowl, melt the sunflower seed butter and coconut oil. Stir it into the cocoa powder mixture.
Pour the chocolate topping over the dough in the baking pan, spreading it into an even layer.
Place the baking pan in the freezer for about 15-20 minutes, or until the chocolate layer is set.
Remove from the freezer and slice into bars.
Store the bars in an airtight container in the refrigerator for up to 1 week. Alternatively, you can store them in the freezer and microwave them for about 15-20 seconds before enjoying.
