Our last project of DIY protein bars explaining on the basic how to make protein bar and steps to melt the chocolate bar and how to coat it on protein bar, and also some recipes of original flavors protein bars. This topic will show you the recipes of fruity flavors protein bars by using all the natural ingredients.
Protein Bar Recipes
(a) Raspberry Almond Fudge Protein Bars
Yield: 10 Protein Bars
Ingredients (A)
- 88g (⅓ cup) Roasted Almond Butter
- 258g (1 cup + 1 tbsp) Unsweetened Vanilla Almond Milk
- 28g (2 tbsp) Natural Red Food Coloring
- ¾ tsp Vanilla Crème-Flavored Liquid Stevia Extract
- ¾ tsp Raspberry Flavor
- ½ tsp Almond Extract
Ingredients (B)
- 133g (1 cup) Vanilla Brown Rice Protein Powder
- 118g (1 cup) Oat Flour
- ⅛ tsp Salt
½ cup Freeze-Dried Raspberries, ground into a powder (measure after grinding)
Methods:
- Place parchment paper on an 8×8-inch brownie pan. Put it aside.
- Mix the ingredients (A) in an electric mixing bowl fitted with a beater attachment. Set to stir at low speed, at the same time preparing the dry ingredients.
- Prepare a medium-sized bowl, mix and whisk the protein powder, oat flour and salt. Place a sieve over the bowl and dump the freeze-dried raspberry powder inside. Shake the sieve to get all the raspberry powder without all the seeds.
- Turn off the blender and pour in the dry ingredients. Turn on the blender to low speed and stir until the ingredients are fully mixed. If necessary, scrape down the sides of the bowl. You should get mixture with sticky form, like cookie dough.
- Pour the mixture into a prepared brownie pan and use silicone spatula to spread it and flatten it nicely. Cover the pan tightly with plastic wrap and refrigerate overnight.
- Remove the mixture from the pan. Cut into 10 pieces. Pack the protein bars separately in a plastic sandwich baggies and refrigerate (keep for about 1 week).
From here you will find the method of making fruity flavors protein bars is almost same with our last project of How to DIY Perfect Protein Bar. So once you have learned the steps then you could easily make some others flavors of protein bars with given recipes.
(b) Orange Cranberry Quinoa Protein Bars
Yield: 10 Protein Bars
Ingredients (A)
- 85g (⅓ cup) Raw Almond Butter
- 268g (1 cup + 2 tbsp) Unsweetened Vanilla Almond Milk
- 1 tbsp, unpacked Orange Zest
- 1 tsp Vanilla Crème-Flavored Liquid Stevia Extract
Ingredients (B)
- 170g (1¼ cups, lightly packed) Vanilla Brown Rice Protein Powder
- 88g (¾ cup) Oat Flour
- 26g (¼ cup) Quinoa Flakes
- ⅛ tsp Salt
- ½ cup Dried Cranberries (no sugar added)
Method:
Refer to Recipe (a)
(c) Chocolate-Covered Strawberry Protein Bars
Yield: 12 Protein Bars
Ingredients (A)
- 85g (⅓ cup) Roasted Almond Butter
- 238g (1 cup) Unsweetened Vanilla Almond Milk
- 30g (2 tbsp) Natural Red Food Coloring
- 1 tsp Strawberry Flavor
- ¾ tsp Vanilla Crème-Flavored Liquid Stevia Extract
Ingredients (B)
- 168g (1¼ cups, lightly packed) Vanilla Brown Rice Protein Powder
- ¾ cup Freeze-Dried Strawberries, ground into a powder (measure after grinding)
- 18g (2 tbsp) Coconut Flour
- ⅛ tsp Salt
Chocolate Coating:
- 6oz Bittersweet Chocolate (70% cacao), melted
Methods:
- Follow the steps of Recipe (a) from 1 – 6 but without packing the protein bar.
- Prepare a jelly roll pan and put silicone baking mat on top. Arrange the protein bars on top of the mat.
- Melt the chocolate in the double boiler until smooth.
- Ladle the melted chocolate over the protein bars with large spoon. Try to encase the entire protein bar with chocolate.
- Refrigerate about 1 hour until the chocolate firm. Individually wrap the protein bars in plastic sandwich baggies and refrigerate to store.