Chocolate Coconut Protein Bars
Healthy gluten-free, vegan dessert recipe
- 1/3 cup chocolate chips
- 1 cup Medjool dates (about 7 large dates)
- 1 cup walnuts
- 1/3 cup coconut flour
- 1 tbs water if needed
In a food processor, chop up the chocolate chips into small bits for about 20 seconds. Transfer them from the food processor to a small container.
Remove the pits from the dates, and place the dates in the food processor along with the walnuts and coconut flour. Process for 20 seconds. Add the chocolate back in, and process for 10 more seconds.
Remove the top from the food processor and carefully check on the mixture to see if it binds together easily. If it’s a bit crumbly, add water 1/2 teaspoon at a time and process briefly. It’s done when it binds together easily and has the texture of cookie dough.
Transfer the mixture to a medium loaf pan (or similarly sized storage container). Cover and refrigerate for an hour.
Cut into bars or squares. I like to cut this down the middle (lengthwise) to make two long sections, and then cut each section into 5 pieces for a total of 10 bars.
Store in the refrigerator in an airtight container, or freeze.
Calories: 164kcal | Carbohydrates: 19g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 13mg | Potassium: 154mg | Fiber: 3g | Sugar: 14g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg