Biscoff Protein Bars

13th January 2021

Vegan and gluten free Lotus Biscoff protein bars.

Where do I start with these- three layers of deliciousness!

  • Base– Medjool dates, protein powder, rolled oats, coconut oil, cinnamon
  • Centre– Lotus Biscoff spread (it needs nothing else)
  • Top– Creamy dark chocolate ganache

I really wanted to make a decadent protein bar, something you really want to eat, a proper treat!! Each bar contains 6g protein, double what it would be if just oats were used! I used PhD plant diet protein in salted caramel flavour for this recipe.

They are really simple to make and require no actual baking. All you will need is a good food processor to break down the dates and combine the base ingredients into a thick dough. My food processor is a Kenwood MultiPro classic food processor (the image below is linked) it’s a great mid-range food processor and easily makes dates into a paste, needed for lots of no bake recipes.

Let me know if you give this recipe a try by commenting below and tagging me on Instagram and Facebook!

Biscoff Protein Bars

Recipe by Sarah's Healthy KitchenCourse: Uncategorized
Servings

12

servings
Prep time

30

minutes
Cooking timeminutes
Calories

243

kcal

Vegan and gluten free Lotus Biscoff protein bars.

Ingredients

  • Base

  • 150g pitted medjool dates

  • 2 tbsp coconut oil, melted

  • 180g rolled oats

  • 1 tsp cinnamon

  • 60g protein powder

  • Filling-

  • 150g Lotus Biscoff spread

  • Topping-

  • 80g Dark chocolate

  • 2 tbsp water

Directions

  • Line a small square tin with parchment.
  • Add the pitted dates and melted coconut oil to a food processor. Blitz until a paste forms. Add a couple of tbsp of boiling water if the its a bit stiff and not combining.
  • Add the remaining base ingredients, and blitz until a thick dough ball forms. You may need to scrape down the sides as you go.
  • Press the dough ball into the prepared tin until even and smooth.
  • Gently heat the Biscoff spread in the microwave until loose. Pour this over the base and spread to ensure all the base is covered. Place in the fridge until set.
  • Once the Biscoff has set, break up the chocolate, add to the a bowl along with the water. Heat gently in microwave, whisking every 10-15 seconds, until melted and smooth. Pour this over the Biscoff layer. Place back in the fridge until set.

Notes

  • Per serving Kcal 243 Fat 10.5g Carbs 29.8g Protein 6g

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