Preparation time
10min
Total time
10min
Portion
12
portion(s)
Level
--
Ingredients
Protein bars
- 75 g coconut oil
- 85 g Peanut Butter, (Or almond butter)
- 125 g Almond milk
- 75 g almond meal, (Or almond pulp leftover from making almond milk)
- 125 g pea protein powder, (Or casein protein powder)
- 60 g dark chocolate, (I use Whitaker’s dark Ghanaian chocolate. The darker the chocolate the better)
- 1 level tsp coconut oil
- 30 g almonds, Chopped for 0.5 secs on turbo
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Place coconut oil, nut butter & almond milk into Thermomix bowl. Melt 1 minute/50 degrees/speed 2.
2. Add pea protein powder & almond meal. Mix 30 secs/speed 3. Scrape down sides of mixing bowl. Repeat. Mixture will be crumbly.
3. Press mixture into a loaf tin, which has been greased & lined with baking paper. Clean & dry mixing bowl.
4. Place chocolate into Thermomix mixing bowl. Grate 10 secs/speed 10. Add one teaspoon of coconut oil & melt 2 mins/50 degrees/ speed 2 or until melted (to be honest this is just as easy to do in microwave. Place chocolate which has been broken into pieces with one teaspoon coconut oil into a mug. Melt at 30 sec intervals on low/medium heat, stirring each time until melted)
5. Spread melted chocolate over protein bar base, tilting pan to make sure chocolate layer is even.
6. Before chocolate has time to set, sprinkle with almonds which have been chopped in Thermomix for 0.5 secs on turbo. You can also use slivered almonds in which case there is no need to chop them.
7. Allow to set in
"No counter-clockwise operation" fridge for 2 hours before cutting into 12 bars.
8. Refrigerate in an airtight container for up to a week, or freeze for up to 3 months. Thaw at room temperature for 20 minutes.
Tip
Adapted for the Thermomix from this recipe:
www.ifoodreal.com/homemade-protein-bars/
IMPORTANT- you must use pea protein (or casein protein) to get the right texture. Whey protein will not work the same.
Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
I've made this twice now and both times the mix was not crumbly. The first time was my error, the second time I can't understand why. I added more almond meal and the mix was still very sticky. I made protein balls with them instead, drizzling the top with chocolate and a nut crumb mix that I had on hand. Can't wait to try them.
This was so quick and easy! I didn’t have any protein powder so just used extra almond meal it’s currently in the fridge setting can not wait to try it!!
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