These Triple Chocolate Cinnamon Protein Bars are loaded with healthy fats and plant based proteins to help keep you full and satisfied for hours. Plus, triple chocolate…
Any fellow introverted home-bodies out there? Lovers of comfort, staying home, and getting cozy?
I am a chronic home-body who frequently questions every activity that involves leaving the comfort of my house, and puts it through a rigorous vetting process, which may or may not ask only one question: is this worth changing out of my fuzzy socks?. And few things in life are worth leaving our fuzzy socks.
Except for good friends, work, and good food, all of which has kept me on the road. With all of this traveling, I have been on the hunt for a good snack/mini meal that tastes good, keeps me full, and is relatively healthy. After scouring the grocery store shelves in search of a good bite, hunting up, down, and sideways, I found that the options are nill.
One thing about being on the road, is that we don’t always know where our next meal is coming from. Hi, I am a 90 year old grandma who eats at 5PM SHARP, so to stave off the hangries, I started leaning towards lower carb foods that would keep my blood sugar level for hours. I found that a higher protein and fat snack does the trick.
Now that you made it through all you that nutrition mumbo jumbo, let’s chat about what really matters: chocolate.
A basic breakdown of these Triple Chocolate Cinnamon Protein Bars includes: chocolate, mixed with some more chocolate, and then smothered in chocolate.
All to say these Triple Chocolate Cinnamon Protein Bars won’t let you down.
- 1 cup raw cashew pieces
- 1/2 cup unsweetened coconut flakes
- 1/4 cup cacao nibs
- 3/4 cup softened coconut butter
- 1/2 cup unflavored & unsweetened brown rice protein powder OR protein powder of your choice
- 6 tablespoons coconut nectar
- 3 tablespoons cacao powder
- 1 tablespoon plus 1 teaspoon cinnamon
- 6 oz dark chocolate chopped
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- Add the cashews to a food processor fitted with the S blade. Process until the cashews are broken down into a fine meal, similar to the texture of almond flour.
- Add in the remaining bar ingredients and process until well combined, scraping down the sides as necessary.
- Line a 9x9 baking dish with a parchment paper sling. Press the bar mixture into the pan. Place in the freezer to set.
- In a small saucepan, heat the chocolate coating ingredients over low heat. Stir constantly to prevent the chocolate from burning. Once melted, pour it over the bars. Return to the freezer and let them set for 1 hour. Remove, slice, and serve.