No-Bake Vegan protein bars

Protein, protein, PROTEIN! (Said with a loud, hulky tone.)

This is what I have been jokingly saying as I shovel massive amounts of food in my mouth.

It’s a lot of work to get more protein in my diet. It’s hard to remember you need more nutrients than Chocolate, even though Chocolate is more fun.

After a few failed attempts, I realized that I could make my vegan protein bars.

The bar contains just four ingredients and is naturally sweetened. It also has more than ten grams of protein!

Maple syrup, your favorite protein powder, and peanut butter (or almond, sun, or sunflower) are the base. What’s the finishing touch? POPPED AMARANTH.

This mighty grain is rich in nutrients, protein, and a neutral flavor. It cooks beautifully in 10 seconds on the stovetop. ).

Ingredients

  • Amaranth – 1/3 cup (1/4 – 11/2 cups popped, as written in the original recipe)
  • 3 Tbsp unflavored or vanilla vegan powder
  • Maple syrup or stevia (or more or less, according to taste).
  • One cup salted almond or peanut butter, creamy (or Sun Butter if you are allergic to nuts).
  • 2-3 Tbsp melted dark vegan Chocolate (optional)

Instructions

  • Line an 8×8-inch pan (or plastic wrap) and set it aside.
  • Heat a large pot on medium heat. When a drop of liquid disperses rapidly and forms a ball, it’s time to add amaranth.
  • Cover the pot immediately after adding about 2 to 3 tablespoons of amaranth. To move the grain, shake the jar (wearing oven gloves is helpful) back and forth on the heat. The grain should begin popping in 1-3 seconds and finish popping by the 10-second mark. You should remove them at 10 seconds, or else they will start to burn.
  • It’s okay if not all the grains pop. Empty the bowl into a mixing one as quickly as possible. It may take you a few tries to get the right heat. I had to try four times before I got it right. Then, you will find your rhythm.
  • Continue until you get approximately 1 1/2 cups of popped grain. (Amounts, as written in the original recipe //, adjust for batch size). Add your popped grains into a small bowl to check for burnt grains. Transfer the grain to a large bowl so that you do not mix burnt grains with perfectly popped grains. Set aside.
  • Stir together peanut butter or almonds and maple syrup in a medium bowl. Add the protein powder and mix.
  • Add amaranth pops little by little until you get a “doughy” texture. Don’t add too much, or the bars will lose their stickiness. The amount, as written in the original recipe, was about 1 1/4 cups. Adjust if you change the batch size. Use a wooden or plastic spoon to stir the mixture.
  • Press down on the mixture in the baking dish to create an even layer. Use parchment paper or plastic to cover the top of the mix, and then use an object with a flat bottom, such as a liquid measurement cup, to pack it down into a firm layer.
  • Transfer to the freezer for 10-15 minutes or until it is firm. Lift out the bars and cut them into nine pieces (amount according to original recipe // adjust for batch size). Enjoy the bars as they are, or drizzle a little melted dark chocolate on top (optional).
  • Store in the fridge (up to five days) or the freezer (up to one month).

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