6ozBittersweet Chocolate(melted; I used 70% Cacao)
For the Protein Bars:
Line an 8x8” brownie pan with parchment paper. Set aside.
In an electric stand mixer bowl tted with a beater attachment, add all of the ingredients. Mix on low speed until everything is fully incorporated. Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.
Scoop the mixture into the brownie pan and flatten it out.
For the Salted Caramel Frosting:
In a small bowl, stir together the caramel sauce, protein powder and salt. Mixture should be thick and slightly sticky. Spoon the mixture over the protein bar base and spread to the edges of the pan. Place in the freezer uncovered for 1 hour.
Lift the mixture out of the pan. Slice into 12 bars.
For the Chocolate Coating:
Place a silicone baking mat on top of a jelly roll pan and line the protein bars on top. With a large spoon, ladle the melted chocolate over the protein bars. Try to encase the entire bar with chocolate. Feel free to top the bars with a sprinkle of aked sea salt for decoration!
Do not use whey/egg/casein protein! The mixture will be gooey and won’t solidify.I originally wasn't going to share the recipe here because I worked so incredibly hard on publishing The DIY Protein Bars Cookbook. But I wanted to provide it here because that way, you can determine whether or not the rest of the cookbook is for you!
Healthy Millionaire’s DIY Protein Bars
Amount Per Serving (1 protein bar)
Calories 260Calories from Fat 108
% Daily Value*
Saturated Fat 4g25%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, Dessert, Snacks
Cuisine: Protein Bars
Keyword: Chocolate, Dairy Free, Gluten Free, Protein Bars, Vegan