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1 min read

Triple Chocolate Gingerbread Protein Bars Recipe

Posted By

Agile Collaborator

Dairy Free Gluten Free Product_clean-lean-protein Vegan

Ingredients

  • 4 flax eggs (4 tbsp ground flax soaked in 1/2 cup warm water for 15 minutes)
  • 1/2 cup almond butter
  • 1/4 cup almond flour
  • 1 serving Rich Chocolate Clean Lean Protein by Nuzest
  • 3 pitted dates
  • 1 tbsp blackstrap molasses
  • 5 tsp ground ginger
  • 1 tbsp vanilla
  • 1 tbsp cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup + 1/3 cup vegan chocolate chips
  • Cacao nibs

This Triple Chocolate Gingerbread Protein Bars recipe is not for the faint of heart. It is a deep, rich, dark chocolate gingerbread bar for those who are not afraid of the darker side of chocolate. This holiday bar would be great paired with a cup of coffee and a cozy blanket… snuggled up with a great book by the fireplace.

For more recipes and articles on life from Marci, check out her website at www.stewardchicks.com.


Method

  1. Make flax egg. Preheat oven to 350 degrees.
  2. Add all ingredients, minus chips and nibs, to a food processor and process until well incorporated. Add 1/2 cup vegan chocolate chips and combine well.
  3. Spread into an 8 x 8 baking dish lined with parchment. Bake 30 minutes
  4. Remove from oven and sprinkle 1/3 cup chips over top. Let melt and spread once chips become shiny. Sprinkle with nibs. Let cool on counter for 20 minutes.
  5. Place in freezer for 15 minutes for topping to harden. Keep leftovers in refrigerator for up to three days.
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