Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Dark Chocolate Super Seed Protein Bark

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Chocolate! I whole heartily believe that human beings should have chocolate every single day in order to live a happy and healthy life!

If you are ever unsure how to use your chia seeds or quinoa, then this is the perfect recipe for you. Forget quinoa for dinner. Quinoa is much better enjoy with chocolate for dessert. If you would like to learn more about the health benefits of quinoa (which are a lot), check out this awesome article 27 Science-Backed Health Benefits of Quinoa. This article breaks down exactly what quinoa is, the history of quinoa and healthy impact it has on the body!

 


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For this recipe I made my own protein chocolate by mixing together chocolate protein powder, unsweetened dark cocoa powder, coconut oil and water thus making it SUGAR FREE!

 

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I used PEScience Select Gourmet Vanilla Protein Powder in the seed base of the bark and PEScience Select Chocolate Frosted Cupcake for the dark chocolate. You can get 30% off all PEScience products by using code PBCHOCO.

 

 

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Dark Chocolate Super Seed Protein Bark

Yield: 13-15 peices

Serving Size: 1 peice

Calories per serving: 63

Fat per serving: 4g

Carbs per serving: 4g

Protein per serving: 3g

Dark Chocolate Super Seed Protein Bark

A super food treat that's sweet and crunchy!

Ingredients

  • 1/2 c quinoa (raw)
  • 1/4 c sunflower seeds
  • 2 tbsp. chia seeds
  • 1/2 scoop protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/4 c sugar-free maple syrup or sticky syrup
  • 1 tbsp. coconut oil, melted
    Chocolate
  • 1/2 scoop protein powder (I used PEScience Frosted Chocolate Cupcake)
  • 1 tbsp. coconut oil, melted
  • 1 tbsp. unsweetened dark cocoa powder
  • 2 tbsp. warm water

Instructions

  1. Pre-heat oven to 325F and prepare a baking sheet with parchment paper.
  2. In a bowl, mix together your seeds (quinoa, sunflower seeds, chia seeds) and protein powder. Stir in melted coconut oil and maple syrup until completely combined.
  3. Press your seed mixture evenly onto the baking sheet until about 1/4" thick.
  4. Bake for 14-16 minutes or until golden brown.
  5. Let cool completely.
  6. In a bowl, mix together your chocolate ingredients until smooth.
  7. Pour the chocolate over the baked seed mixture and use a spatula to spread the chocolate to the edges.
  8. Place in the freezer for 20-30 minutes before breaking into pieces and serving.
  9. Store in the freezer or refrigerator.

Notes

For vegan use PEScience Vegan Protein Powder.

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1 Comment

  1. Very cool looking recipe. They remind me of those delicious chocolate flourentine cookies, except loaded with protein. Love the idea of mixing in protein powder with coconut oil and cocoa powder. Have only done quinoa in salads, but these look really good. Much better than most protein bars you see for sale.

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