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Red Velvet, Peanut Butter & Chocolate and Double Chocolate Chip DIY Protein Bars!

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PEANUT BUTTER WITH CHOCOLATE STUFFED INSIDE PROTEIN BAR

28g Vanilla Protein Powder (I used Jamie Eason Natural Whey Isolate https://labrada.com/store/wheyisolateforher.html


3 tbsp. VitaFiber Syrup

2 tbsp. Powdered Peanut Butter

1 tbsp. Coconut Flour

1 tsp. Stevia

1 tsp. Vanilla Extract

1 tbsp. Dark Chocolate Chips

Mix coconut flour, protein powder, powdered peanut butter and stevia in a bowl and set aside.

In a small pan, on low heat warm the vitafiber and vanilla extract until small bubbles form. Turn off heat and slowly add flour/protein mixture. Mix as well as you can then pour mixture between a folded piece of parchment paper and kneed until mixed entirely. Mold into bar shape and press chocolate chips into the center and fold the bar over. Reshape into a bar. Store in an air tight container at room temperature.


RED VELVET OREO PROTEIN BAR

2 tbsp. + 2 tsp. VitaFiber Syrup

2 tbsp. Coconut Flour

28g Vanilla Protein Powder

1 tsp. Stevia

1 tsp. Almond Milk

1 Red Velvet Oreo

Mix together flour, protein powder and stevia, set aside.

In a small sauce pan, heat vitafiber and extract on low heat until it bubbles. Turn off heat and slowly add flour/protein mixture and almond milk. Mix as well as you can then pour mixture between a folded piece of parchment paper and kneed until mixed entirely. Fold in crushed oreo. Mold into bar shape (I used two large knives to press and flatten). Store in an air tight container at room temperature.



DOUBLE CHOCOLATE CHIP PROTEIN BAR

2 tbsp. + 2 tsp. VitaFiber Syrup

2 tbsp. Coconut Flour

28g Chocolate Protein Powder Protein Powder

1 tsp. Stevia

1 tsp. Vanilla Extract

1 tsp. Almond Milk

1 tbsp. Dark Chocolate Chunks

Mix together flour, protein powder and stevia, set aside.

In a small sauce pan, heat vitafiber and extract on low heat until it bubbles. Turn off heat and slowly add flour/protein mixture and almond milk. Mix as well as you can then pour mixture between a folded piece of parchment paper and kneed until mixed entirely. Fold in chocolate. Mold into bar shape (I used two large knives to press and flatten). Store in an air tight container at room temperature.

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