Let me introduce you to one of my new recipes, my mocha protein bars! These bars are now a favourte healthy post-workout treat. They are satisfying and feel a bit like a dense brownie. I love them because they use the perfect flavour pairing of chocolate and coffee – is there anything better? I also love them because they are easy to make – I don’t even have to turn on the oven. They are so quick that I’ve even whipped these up in my blender while I’ve been getting my breakfast ready.
Mocha Protein Bars are great healthy snacks when you’re on the go!
My work and life routines mean that I’m often eating on the run and the space in my handbag or backpack is at a premium so a perfect snack needs to be small and easily portable. These bars meet the brief. I’ve packed these bars in my bag and taken them on some hikes or snacked on them as I’m moving between the gym and my next appointment. If you’re a cyclist the bars can easily be slipped into the back pocket of your jersey when you are out for a ride. But most of all, I want my snacks to be healthy and to nourish my body. When I eat these bars I know that the don’t have any hidden nasties!
Too much coffee in your diet?
If like me, you have enough caffeine in your diet already, you can always swap regular coffee for a decaf coffee variety. I use Fair Trade coffee pods in this recipe. They are a quick and simple way to make a cup of coffee to use in the recipe and they taste good too. I let my coffee cool for at least 10 minutes before I add it to the blender.
Protein Powder
Also, protein powders absorb moisture differently. I have used Healthyroo Coconut protein powder in my recipe and it worked well. If you use a different powder and find that your bars are too crumbly then I would recommend that you reducing the quantity of protein powder in the recipe.
Mocha Protein Bars Recipe
- 90g vanilla protein powder (healthyroo coconut protein powder)
- 1 cup cold coffee
- 1 tsp vanilla essence
- 1 cup oats (put ⅔ cup in at start and reserve ⅓ cup in for a final blitz)
- ¼ cup cacao
- 3 tbsp rice malt syrup
- ¼ cup cashews
- ¼ cup almonds
- 2 tbsp flaxseed
- Line a 10cm x 20cm baking tin with grease proof paper.
- Place all ingredients (except the reserved ⅓ cup of oats) into a blender and blend until smooth.
- Add the remaining ⅓ cup of oats and pulse 3-4 times (this gives some texture to the final product).
- Pour mixture into lined baking tin. Smooth with spatula and freeze for 4-6 hrs or until solid.
- Remove from tin and slice into 6-8 serves.
- Store in the fridge for up to a week or in the freezer until required.
Storage tips
The bars will last for a week in an sealed container in the fridge. I choose to freeze my bars so that they last longer. Personally I like them best when they have been removed from the freezer for a good 15 minutes. This gives them a softer, fudgier mouthfeel.
Amy Darcy
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