Chocolate Protein Squares
By Joy McCarthy
Do you often scratch your head in confusion reading the label of a protein or energy bar? I’m not surprised! I have joyous news for you, there is nothing artificial in these squares such as sweeteners, colouring or flavouring, unlike the majority of pre-packaged bars on the market. It is especially important when you are active to maximize your nourishment by eating nutrient-dense foods and eliminating preservatives, excess sugar and artificial ingredients.
These protein-packed nutrient-dense squares of deliciousness are the perfect pre-workout snack or on-the-go breakfast with a green smoothie. I often bake them on the weekend and then freeze the individual squares to save time.
Makes about 20 squares
- 3 cups (750 mL) raw oats (soaked for 2 hours to increase digestibility) or quick-cooking rolled oats (do not soak)*
- 1 cup (250 mL) chocolate plant-based protein powder (I like Vegan Proteins+ by Genuine Health, chocolate flavour)
- 1/2 cup (125 mL) sunflower seeds
- 1/2 cup (125 mL) unsweetened shredded coconut
- 1/2 cup (125 mL) dark chocolate chips or raw cacao nibs
- 1/2 cup (125 mL) chopped almonds, walnuts or pecans
- 1/4 cup (60 mL) coconut sugar
- 1 tsp (5 mL) cinnamon
- 1 cup (250 mL) almond butter or sunflower seed butter
- 1/4 cup (60 mL) coconut oil
- 1/2 cup (125 mL) almond milk
- 2 tbsp (30 mL) real maple syrup
- 1 tsp (5 mL) pure vanilla extract
Preheat oven to 350°F (180°C). Grease a 13×9- inch (3 L) baking dish.
In a large bowl, combine oats, protein powder, sunflower seeds, coconut, chocolate chips, almonds, sugar and cinnamon; mix well.
In a small saucepan over low heat, melt almond butter and coconut oil. Add to dry ingredients; add almond milk, maple syrup and vanilla. Stir until fully combined. Give it a little taste test, adding more maple syrup if you desire a sweeter taste.
Pour batter into the baking dish and press it down evenly with wet hands. Bake for 15 minutes. Remove from oven and let cool slightly. Cut bars into your desired size and transfer them to a greased cookie sheet. Bake for another 10 to 12 minutes or until the edges are golden brown. Let cool for a few minutes on the baking sheet. Serve immediately or transfer to a rack to cool completely. Store in an airtight container for a week or freeze for a few months.
Recipe tip: The bars may crumble as you cut them and transfer them to the cookie sheet. Just keep the crumbles and use them as a topping for yogurt—instant homemade granola!
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Recipe from: JOYOUS HEALTH: Eat and Live Well Without Dieting.
Photography: Nicholas Collister
Joy McCarthy is a certified holistic nutritionist (CNP, RNCP), founder of JoyousHealth.com and wellness clinic Joyous Health, where she consults a global community of clients and teaches workshops. Author of the bestselling book “JOYOUS HEALTH: Eat & Live Well without Dieting,” and co-founder of Eat Well Feel Well, a yoga and nutrition program in Toronto. Joy is an international speaker, and a featured nutrition expert on Global TV’s “The Morning Show” and CBC’s “Steven & Chris,” which also airs on ABC’s Live Well Network.
To learn more about Joy and her holistic approach to a healthy lifestyle, visit www.joyoushealth.com, follow her on Twitter here, Instagram here and on Facebook here.
