Almond Butter Truffle Protein Bars (Gluten-Free, Vegan)
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Recipe type: Snack
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
These Almond Butter Truffle Protein Bars use MyProtein's Pea Protein Isolate for a delicious post-workout snack with 13.5g protein per bar.
Ingredients
For the protein truffle filling:
For the chocolate shell:
  • 200g dark chocolate (preferably 85% cacao solids or above)
Instructions
  1. Place all of the ingredients except for the Vitafiber powder and water into the bowl of your food processor and blend together until just combined. Scrape down the sides with a silicone spatula.
  2. Combine your MyProtein Vitafiber™ Powder in a small, heavy-bottomed saucepan along with the cold water and stir together. Set over medium heat and stir until clear. Let it come to a low rolling boil and leave for 4 and a half to 5 minutes.
  3. Immediately pour the syrup into the food processor and blend until all of the ingredients are incorporated. You may need to scrape down the sides a couple of times to do so. Oil your hands and form the mixture into a rectangle. Wrap in cling film then flatten down. Chill in the freezer for 30 minutes to 1 hour, or until firm.
  4. Unwrap and place between 2 sheets of greaseproof paper and roll into a rectangle roughly 10.5cm x 15cm. Cut into 4 equal rectangles or 8 squares. Place onto a lined baking tray and freeze again.
  5. Whilst the bars are in the freezer, roughly chop the chocolate. Melt 150g of the chocolate in a bain-marie over low heat. Once melted remove from the heat, drying the bottom of the bowl with a tea towel. Add the remaining chocolate and stir until melted.
  6. Remove the protein bars from the freezer and using 2 forks dip them into the melted chocolate, allowing the excess to drip before placing them back onto the lined baking tray. Repeat for all bars then place back into the freezer for 10 minutes to set. For a thick chocolate shell repeat the dipping and setting process again.
Notes
Please note that prep time is largely inclusive of setting time.

Store bars in an airtight container at room temperature for 3 to 5 days or for up to a week and a half in the refrigerator. You can also store in the freezer for 3 months.

TIP: Pour any leftover melted chocolate on to a lined baking tray and sprinkle of chopped nuts, seeds, and goji berries then freeze for 10 minutes for a delicious chocolate bark!
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/almond-butter-truffle-protein-bars-gluten-free-vegan/