No Bake Dark Chocolate Dipped Vegan Protein Bars
 
 
Author:
Serves: 12
Ingredients
  • 8 oz pitted medjool dates (make sure that the dates are plump and not dry - if they are dry, just place them in a bowl with boiling water for 10 minutes to plump, then drain off water)
  • ½ cup raw shelled peanuts (you can toast or roast them if you like)
  • ½ cup raw sunflower seeds
  • ½ cup creamy natural peanut butter (or any nut butter)
  • ¼ cup tahini
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon sea salt
  • ¼ cup unsweetened coconut, shredded
  • DIP AND TOPPINGS
  • 300g of dark chocolate, melted
  • Assorted toppings: Fleur de sel, dried raspberries, chopped pistachios, dry apricots, sesame seeds, shredded coconut and cacao nibs
Instructions
  1. Blend all ingredients except for coconut in a food processor or high speed blender for 3 -4 minutes. Add coconut and pulse a few times just to incorporate it.
  2. Line an 8 x 8 baking pan with parchment paper and leave an overhanging edge to be able to lift out the bars when frozen.
  3. Place mixture into baking pan and press down with your hands until firmly packed.
  4. Freeze for at least one hour (2 hours is ideal)
  5. Remove from freezer and cut into bars. I cut mine into 12 equal portions. Work with 6 bars at a time and place the other 6 back into the freezer while you are dipping and topping them.
  6. Melt chocolate in microwave or in double boiler until nice and shiny.
  7. Dip each bar quickly to coat on all sides, place on parchment lined baking sheet and top with desired garnishes. You need to top each one quickly because they will firm up really fast as they are frozen. Repeat with remaining 6 bars that are in the freezer. Let set in fridge for one hour and enjoy!
Recipe by SIMPLY BEAUTIFUL EATING at https://simplybeautifuleating.com/2020/01/27/no-bake-dark-chocolate-dipped-vegan-protein-bars/