Recipe: No-Bake Peanut Butter Protein Bars with Goji Berries & Cacao Nibs
Posted in: recipe, on 21 Sep 2016
Getting the right mix of ingredients for the perfect texture on a no-bake protein bar can be tricky – you need a sturdy enough consistency to prevent the thing from falling apart before you've taken the first bite, and you also need the right combination of flavour, protein and nutrients. Fortunately the Organic Protein Company have hit just the right balance with this protein-packed recipe — the goji berries, cacao nibs and cinnamon pack in tonnes of flavour and nutrients, and the ground flaxseed, coconut flour and peanut butter hold the whole thing together. Effortlessly simple, healthy and delicious.
1 Mix the coconut flour, whey protein, ground flaxseeds, cacao nibs and cinnamon in a bowl.
2 Give the goji berries a whizz in a blender, but not for so long that it moulds together. We’re aiming for a grainy consistency, so no more than 10 seconds should do it (using the pulse function might come in useful here if your blender has it).
3 Add the peanut butter, honey and whizzed goji berries to the dry mixture and give it a thorough stir with a fork, then once it’s started coming together you want to get your hands dirty. Using your fingers, massage the mixture until it’s all thoroughly mixed. You should end up with a ball of mixture.
4 Grease a 10” x 10” cake tin, with either butter, coconut oil or your fat of choice. Then add some greaseproof paper to the bottom. Really it’s only the sides of the tin that need greasing, to help us ease it out when it’s ready for slicing.
5 Add the mixture to the tin, then flatten it out as much as you can so it evenly fills the cake tin.
6 Put this in the fridge and let it sit overnight to give the coconut flour time to absorb all those peanut oils. The flax seeds need this time to glue it all together too.
7 Now remove it from the fridge, turn it upside down, and give it a gentle bash if necessary until the mixture comes loose.
8 Slice it as evenly as you can into 8 pieces and serve. In the fridge they should last for around a week.