Healthy Natural Chocolate Protein Bar Recipe (with PB2)

Natural Chocolate Protein Bar Recipe

Pretty much every recipe I post seems to being with some variation of 'I love chocolate'. And it's true! It is definately the one thing I practically live on and can honestly say after going a year without it... I am so happy to be a chocolate addict again..! When people say 'chocolate', you'd be forgiven if the first pictures that come to mind were large bars of animal fat and sugar ridden Dairy Milk and Galaxy bars. Or sugary caramel and biscuit stuffed Twix or Mars bars. Cocoa in itself is actually healthy and contains antioxidants that are good for the body (and the soul!). I actually prefer dark chocolate (the darker the better..!), as it has a much richer cocoa taste and nicer texture in my opinion. Although I do indulge slightly in Cadbury's chocolate, I must limit my amount of sugary treats due to hypoglycemia.. therefore due to the much lower sugar content of dark chocolate it is also much nicer to your blood sugar!
 Whether you're trying to get healthier / fitter, lose weight or have blood sugar control issues, it doesn't mean you have to give up on delicious chocolatey treats. These protein flapjack bars are all natural (containing dry milk powder instead of protein powder), packed full of nutrition and taste (dare I say) even better than those store bought factory produced mass bars.
  Although I am trying to track my protein intake to help in building muscle mass at the moment, I do not take any protein supplements or powders for a number of reasons. One of these is that people do not seem to realise that they probably get enough protein in their diet already (protein comes in so many forms; meat, fish, dairy, nuts etc) but too much can actually be harmful to the liver. Therefore I have substituted a more natural way to get a protein boost through ingredients such as dried milk powders (which was initially suggested by my nutritionist). Also, pre-made protein bars (especially in the UK) seem to full of additives, sugars and artificial ingredients that just don't need to be there. (An exception that I do buy is Nakd's fruit, oat and nut bars which contain only natural ingredients and no powders, additives or added sugars but pack a good amount of protein!).

I'm a guilt-free treat.. believe it!

Makes : approx. 9 bars

Ingredients

Base:

35g Oat Flour (I made my own by grinding rolled oats until very fine)
20g Rolled Oats
1 Tsp Maple Syrup (or other liquid sweetener such as agave or honey)
1 Banana, mashed (approx. 75g to 85g)
1 Tbsp PB2 (alternatively, use any nut butter)
Optional; Dried Skimmed Milk Powder (depending on how much of a protein boost you want, I typically use between 5g to 15g).

Peanut Butter Layer:

2 Tbsp PB2 Chocolate (or PB2 or any nut butter)

Chocolate Layer:

5g to 7g Dark Chocolate (I used Lindt 85% Cocoa)
2 Tsp (approx. 8g) Unsweetened Cocoa Powder
2 and 1/2 Tsp Maple Syrup (or other liquid sweetener)
1 Tsp Extract (Ones I have used; Orange, Vanilla, Peppermint, Caramel and Strawberry)

Method

• Preheat oven to 180C and line / grease a baking tray.
• In a bowl, mash banana until smooth and mix in the PB2 and syrup.
• Fold in oat flour and dried milk powder (if using) until well combined.
• Fold in the rolled oats and mix until well coated.
• Place base mixture onto tray and spread / press into a flat square (alternatively use a small square tin).
• Bake for approx. 15 - 20 min until golden brown.
• Allow to cool for approx. 10 min.
• Meanwhile, make up the PB2 (or nut butter) and spread layer on top of the base.
• For the chocolate layer, melt the dark chocolate for a few seconds in a microwave.
• Mix in the syrup and extract.
• Combine in the cocoa powder and mix until the mixture is a slightly thick / fudgy paste.
• Spread chocolate on top of the nut butter layer.
• Allow to cool for a few minutes before slicing into bars.
• Keep in a fridge.

Tips & Serving Ideas

• Use different extracts for different flavoured chocolate coating!
• Add in dried fruit and / or nuts into oat mixture.
• Sprinkle chopped nuts, chocolate chips or dessicated coconut on top of the chocolate layer.
• The milk powder is simply for an added boost of protein and can easily be omitted without any effect on the finished product. (You may also use your protein powder of choice)

 Cara X

Easy Double Chocolate Chocolate Coin Cupcakes Recipe

Double Chocolate Chocolate Coin Cupcakes

... Phew! Enough chocolate there? I'm a firm believer that there is no such thing as too much chocolate, if adding more chocolate is an option, then it should be done. These were made late one night when my mother confessed a craving for both chocolate coins and cake.. and so the double chocolate chocolate coin cupcake was born. They are also a great way to use up any chocolate coin sweets that may be left over after the Christmas holidays! (If they haven't been snatched up already). This is a simple chocolate and chocolate buttericing recipe that is super easy and quick to make and decorate (while still looking effective!). 

A Chocoholic's dream

If you're a chocoholic then these are the cakes for you, combining both dark and milk chocolate with a sweet old coin on top.

Makes 12 - 24

Ingredients

For the cakes:

120g Butter or Margarine

120g Caster Sugar (could also use granulated)

2 Eggs

140g Self-Raising Flour

80g Plain Cocoa Powder

A Splash of Milk

For the buttericing:

140g Butter

340g Icing Sugar (+ more if necessary)

1 to 2 tbsp Milk (+ more if necessary)
3 to 4 tbsp Cocoa Powder

6 to 12 Chocolate Coins

Directions

• Preheat an oven to 180°C.
• Line a muffin/cake tray with cake cases.
• In a large bowl, cream the butter and sugar with a spoon until pale and fluffy.
• In a jug or cup, beat the eggs with a whisk and beat into the butter mixture.
• Fold in the flour and cocoa powder, a little at a time, using a spoon. Whisk the mixture and add some milk until the mixture is of a dropping consistency (take a spoonful and see if the mixture drops / droops off).
• Spoon the mixture into the cases until half full.
• Bake in the oven for approx. 10 to 15 minutes (until the tops are slightly dark and firm and an inserted skewer / toothpick comes out clean).
• Allow the cakes to cool on a plate or wire rack.
• While the cakes are cooling, make the buttericing by beating the butter until smooth in a large bowl.
• Add icing sugar until the buttericing is a pale yellow / white colour (here is where I do a taste test to see if more icing sugar is needed!)
• Add milk until the icing is of a smooth and drooping consistency but not too liquid. (It should be thick but still a droopy mixture).
• Mix in the cocoa powder.
• Place the buttericing mixture into a piping bag and pipe onto the cooled cakes. (I used an open star nozzle!).
• Dust cakes with some more cocoa.
• Cut chocolate coins in half and place one half on each cake.
• Allow to chill in a refrigerator.
• These will last for approx. 3 - 4 days.
  

Tips & Serving ideas

• Try drizzling some melted chocolate on top.
• Decorate with chocolate shavings or sprinkles.
• These were served with a big mug of milky hot chocolate.. try it!

Cara X