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Almond Butter Truffle Protein Bars (Gluten-Free, Vegan)

I’m happy to announce that this month I’m lucky enough to be able to collaborate with Myprotein on some super fun recipe development. These Almond Butter Truffle Protein Bars are sure to become of your fave recipes and they don’t only taste delicious but can also help you to recover from those intense lockdown workouts. They gain all of their protein content from Myprotein’s Pea Protein Isolate Powder and All-Natural Crunchy Almond Butter, and some ground almonds that I had knocking about.

Disclaimer: Please note that this is a sponsored post. I was sent free products and compensated in return for an amazingly delicious recipe. Any payment I receive I use to purchase more ingredients and equipment to keep this blog up and running, and most importantly to keep creating quality content for you all. I am not an affiliate of Myprotein and any purchases you make via them I will not be compensated for. I am not influenced by the company in any way and all opinions, ramblings, and thoughts are my own and 100% honest. If you’d like to know more, feel free to contact me.

I don’t know about you but I often find protein shakes a little heavy on my stomach due to the sheer liquid content, plus Anya despises the sound of the blender and wails at me like a possessed banshee. I often give up and grab a handful of nuts then get on with my day – but let’s be honest that’s a little bit boring, isn’t it?  For this reason, I wanted to create something bordering on a posh chocolate bar. And I think I’ve nailed it!

Initially, I wanted to make a protein bar similar to Quest bars however without using  Vitafiber syrup it’s very hard to achieve.  I used Myprotein’s water-soluble Vitafiber™ powder to try and create a bar that had a delightful chew but it didn’t quite work, I did manage to make a successful bar which had brittle like pieces but it still wasn’t quite what I wanted. I’ve got an idea as to how to create a chewy one using the Vitafiber powder but I’ll definitely need to experiment even more – watch this space!

If like me, you’ve given up on processed sugars you’ll find that you end up using other natural sugar syrups but the sugar content still ends up being off the charts. For that reason, I thought that combining a little maple syrup with the Vitafiber would be best. MyProtein’s Vitafiber™ powder contains only 30 calories per serving, 5g of carbohydrates, and 0g sugar per 100g. It is also made up of 88% dietary fibre – which in this day and age most people struggle to get enough of in their diets. Winner winner vegan chicken dinner!

These Almond Butter Truffle Protein Bars use MyProtein’s Pea Protein Isolate for a delicious post workout snack with 13.5g protein per bar.

I decided to go the whole hog and slather these in dark chocolate (I should really join chocoholics anonymous) but if you’re in a rush you’ll be happy to know that these are perfectly delicious without. The thick truffle centre is studded with tiny bite-sized pieces thanks to the almond butter, and a little sea salt helps to amp that flavour up a notch.

I know what you’re thinking – vegan protein powders tend to be pretty unpalatable, especially unflavored ones, and I’d have to agree with you. If you’ve ever had pure pea protein isolate and thought – what the hell do I do with this powdery shit? Then look no further than these bad boys – you’ll be sure to change your mind. There’s zero gritty texture, no protein after taste, just pure almond heaven. Anya literally devoured all of these, and my prototypes, within a matter of seconds so I know that this recipe is gonna be a hit with you all.

Now, these bars aren’t the most protein-rich but they do have more than twice the amount of protein than an egg – roughly 13.5g. And let’s be honest, they’re a whole lot more fun too – with no more than 6g of sugar 9g carbohydrates and 23g fat per bar!  If you’re keto and looking for a treat I’d highly recommend cutting one of these in half and using chocolate only with 90% or above cacao solids to bring down those carbs. Anyway, enough of my waffling on – check out the recipe below!

Looking for more snack inspiration – click here for more. Oh, and if you want to keep up to date with my deliciousness then sign up for my newsletter and I’ll love you forever – who am I kidding? I already do!

Almond Butter Truffle Protein Bars (Gluten-Free, Vegan)
Prep time
Cook time
Total time
These Almond Butter Truffle Protein Bars use MyProtein's Pea Protein Isolate for a delicious post-workout snack with 13.5g protein per bar.
Recipe type: Snack
Serves: 4-8
For the protein truffle filling:

For the chocolate shell:

  • 200g dark chocolate (preferably 85% cacao solids or above)
  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.
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!


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