A chocolate hazelnut bar that actually holds you until the next meal. Toasted hazelnuts, medjool dates and dark cocoa blitz into a dense, fudgy mixture, with peanut butter and a couple of scoops of protein powder folded through — 10 g of protein a bar, and still nothing refined in it. No oven, just a loaf pan and a night in the fridge.
Serves 12
Nutrition (per serving, estimated)
- Energy: 229 kcal
- Protein: 10 g
- Fat: 13 g
- Carbohydrate: 20 g
- Fibre: 5 g
Estimated values.
Ingredients
- 120 g packet skinless hazelnuts
- 1 1/2 cups (290 g) medjool dates, pitted, halved
- 1/2 cup (130 g) gluten-free peanut butter
- 80 g (about 2 1/2 scoops) vanilla or chocolate protein powder
- 1/3 cup (35 g) gluten-free cocoa powder
- 2-3 tbsp (40 ml) milk, plus a little extra if needed
Method
- Place the hazelnuts in a large frying pan over medium heat. Cook, tossing, for 3 to 4 minutes or until golden and toasted. Transfer to a bowl and cool completely.
- Grease a 6 cm-deep, 9 cm x 19 cm (base) loaf pan. Line with baking paper, extending the paper 2 cm above the edges on all sides.
- Place the dates, peanut butter, hazelnuts, protein powder and cocoa in a food processor. Process until the mixture looks like damp crumbs.
- With the motor running, add the milk a tablespoon at a time until the mixture comes together and starts to clump. Stop as soon as it holds when pinched — too much liquid and the bars will not set firmly.
- Press the mixture into the prepared pan and smooth the top. Cover and refrigerate overnight, or until firm.
- Lift the slab from the pan onto a chopping board and cut into 12 bars. Keep chilled until serving.
Notes
- Plant-based powder (pea, rice, blends) absorbs more liquid than whey, so expect to need an extra tablespoon or two of milk.
- Want a bigger bar? Cut the same slab into 6 instead of 12 — about 459 kcal and 20 g protein each, closer to a breakfast or post-training bar.
- Keeps 1 week in an airtight container in the fridge, or 3 months frozen.