Get your daily dose of protein with these vegan superfood protein bar recipe, made with Ayusa Tea’s Pure Guayusa for an energising kick.
Servings
10
Prep time
Cook time
Recipe
GF, VG
Ingredients
- 1⅓ cups smooth salted peanut butter
- 5 Medjool dates, pitted (add more for sweeter bars)
- 2 tbsp cacao powder
- 10 tsp Ayusa Tea Loose Leaf Pure Guayusa
- ⅔ cup hemp seeds
- ⅓ cups chia seeds
- ⅓–½ cup protein powder of choice
- ½ tsp of vanilla extract
- ½ tsp of sea salt
- 3–5 tbsp plant milk
- ⅓ cup cocao nibs or chocolate chips (optional)
Topping - ¼ cup dark chocolate
- ½ tbsp coconut oil
Method
- Add peanut butter and dates to a food processor and pulse a few times until well combined.
- Add the cacao, Ayusa Raw Guayusa Powder, hemp seeds, chia seeds, protein powder and plant milk and blend until it forms a thick, cookie-dough-like texture.
- If mixture is too wet, add more dry ingredients of choice, such as protein powder or hemp seeds. If it is too dry, moisten with a little more nut butter or plant milk.
- Taste and adjust flavour as needed, adding more protein powder of choice for flavour or more dates for sweetness.
- Mix the cacao nibs or chocolate chips, mix through batter with a spoon.
- Line a standard loaf tin with parchment paper and transfer the batter into the tin. Spread with the back of a spoon, then use the bottom of a glass to flatten into an evenly packed, flat layer.
- Transfer to the freezer to chill for at least 10–15 mins to help the mixture firm up. The longer it freezes, the firmer it will become.
- For the topping, melt the dark chocolate and coconut oil in a double boiler on the stovetop, or in 20-second increments in the microwave, stirring occasionally.
- Drizzle topping mixture over the firmed slab then slice into bars.
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