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Dark chocolate crunch bars (aka ‘healthy’ protein bars)

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By Dr Linia Patel 

Many shop-bought protein bars hit your protein numbers, but they come with so many other sweeteners and additives that aren’t great for you to be eating habitually. With this recipe I tried to create a protein bar that was healthy.

Images and text from Food for Menopause by Dr Linia Patel, photography by Clare Winfield. Murdoch Books RRP $45.00

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Clients (especially those who are on the go a lot) are always asking me to recommend a protein bar. To be honest, there isn’t one that I would recommend for regular consumption! They’re okay as an occasional get-out-of-jail card, but not for regular consumption.

Many shop-bought protein bars hit your protein numbers, but they come with so many other sweeteners and additives that aren’t great for you to be eating habitually.

With this recipe, I tried to create a protein bar (without using protein powder) that was healthy. One that I would be happy to recommend my clients eat regularly. Each bar gives you about 5 grams of protein – perfect for a snack. They are high in healthy fats, so, as yummy as they taste, keep it to one per snack!

Makes 10-12 bars

Ready in 20 minutes, plus chilling

Vegan

Gluten free

Ingredients 

  • 2 tbsp tahini
  • 4 tbsp almond or peanut butter
  • 60g (scant ½ cup) dark (70%) chocolate chips
  • 200g (7oz) cooked quinoa
  • 70g (½ cup) whole unpeeled almonds, chopped
  • 30g (1oz) whole linseeds or flaxseeds

Method

  1. Line a small loaf, baking or cake tin with parchment paper.
  2. Either in the microwave or in a bowl set over a pan of gently simmering water, melt the tahini, nut butter and chocolate together until smooth.
  3. Add the rest of the ingredients and mix well.
  4. Tip into the prepared tin and chill for at least 1 hour, then cut into 10–12 small bars.

Tips

These will keep in the fridge for up to 10 days. If you like, you can drizzle with extra melted chocolate before slicing (as per the photo).