Protein Packed Substitutes for Your Favourite Chocolate Bars

I am a big advocate for balance - there comes a certain point that you just need to go and eat a KitKat. If you’re healthy most of the time, one KitKat isn’t going to kill you.

Other times, however, for whatever reason you might be more inclined to stay on track, limiting sugar and processed ingredients. But what if I told you that you could have your cake and eat it too?

I’ve been on a mission this month to find, tweak and develop some healthy, protein alternatives to some of my favourite treats. These clean, nutritious protein snacks are great options to throw in post-train, as a cheat meal without the tummy ache, or even just factored in to your normal macro’s as a healthy snack.

 

Protein Mars Bars

(4 Bars)

For the Nougat

• 1/2 Cup Chocolate Protein Powder
• 1/2 Cup Ground Almonds
• 1/2 Cup Almond Milk
• 2 Caramel Stevia Drops

For the Caramel

• 8 Pitted Dates

For the Coating

• 1/2 Cup Coconut Oil
• 1/2 Cup Cacao Powder
• 1-2 Drops Stevia (Optional)

METHOD:

1. Blend Filling ingredients in a food processor or vigorously by hand
2. Shape mix into bars by hand, or using a silicone mould before placing on a plate lined with parchment paper. Place in refrigerator to set.
3. Place dates in a food process or blender with a small splash of water for lubrication, until they are combined and gooey.
4. Melt cacao powder, coconut oil and stevia in a pan and set aside to cool slightly.
5. Remove bars from fridge and top individually with approx 1/2 tablespoon of date caramel*

1. Dip bars in melted chocolate, coating evenly
2. Tap bars gently on side of bowl to remove excess and place in the fridge or freezer to fully set.
3. Remove when ready to serve. 

*Top with chopped peanuts or almonds to make a Protein Snickers!!

 

Protein Oreos
(3-4 Oreos)

For the Biscuit

• 1/4 Cup Chocolate Protein Powder
• 1/4 Cup Cacao Powder
• 1/4 Cup Egg Whites
• 1/4 Cup Quinoa Flakes
• 200g Drained Black Beans
• 4-6 Drops Stevia (Optional)

 For the Filling

• 2 Tbsp Coconut Flour
• 3 Tbsp Coconut Cream
• 3 Tbsp Coconut Milk
• 1 Tbsp Vanilla Protein
• 1 Tsp Coconut Oil
• 2-4 Drops Stevia (Optional)

METHOD:

1. Preheat oven to 185’C
2. Combine all ingredients in blender until mix is smooth
3. Divide mixture into 6-8 greased muffin cups and bake for 15-20mins, or until a knife comes out clean.
4. Place biscuits on cooling on cooling rack, and in the meantime, combine filling ingredients in a bowl and whisk until smooth, adding more or less coconut cream for consistency if needed.
5. When biscuits are completely cooled, sandwich together with desired amount of filling

Chocolate Coated Coconut Ice 
(4 Bars)

For the Filling:

 

• 4 Fresh Strawberries, mashed
• 4 Tbsp Desiccated Coconut
• 1/4 Cup Vanilla Protein Powder
• 1/4 Cup Coconut Milk
• 1/2 Tsp Beetroot Powder (optional)

 

For the Coating

 

• 1/2 Cup Coconut Oil
• 1/2 Cup Cacao Powder
• 1-2 Drops Stevia (Optional)

 

METHOD:

1. Blend Filling ingredients in a food processor or vigorously by hand
2. Shape mix into balls by hand, or using a silicone mould before placing on a plate lined with parchment paper. Place in refrigerator to set.
3. Melt chocolate, coconut oil and stevia in a pan and set aside to cool slightly.
4. Remove bars from fridge and dip in melted chocolate, coating evenly
5. Tap bars gentle on side of bowl to remove excess and place in the fridge or freezer to fully set.
6. Remove when ready to serve.

Protein Milky Way
(5 Bars) 

For the Filling

 

• 3 Scoops Unflavoured Whey Protein
• 3 Tbsp Cup Coconut or Oat Cream
• 1/4 Cup + 2 Tbsp Unsweetened Rice Milk
• 1/4 Cup Coconut Flour
• 1/4 Cup Raw Cashew Butter
• 1/4 Cup Coconut Oil
• 2-4 Drops Vanilla Stevia
• 2 Tbsp Lacuma Powder

 

For the Coating

 

• 1/2 Cup Coconut Oil
• 1/2 Cup Cacao Powder
• 1-2 Drops Stevia (Optional)

 

METHOD:

1. Blend Filling ingredients in a food processor or vigorously by hand
2. Shape mix into bars by hand, or using a silicone mould before placing on a plate lined with parchment paper. Place in refrigerator to set.
3. Melt chocolate, coconut oil and stevia in a pan and set aside to cool slightly.
4. Remove bars from fridge and dip in melted chocolate, coating evenly before returning to the wax parchment.
5. Tap bars gentle on side of bowl to remove excess and place in the fridge or freezer to fully set.
6. Remove when ready to serve.

 

Protein Peanut Butter Cups

For Chocolate Cup:

• 1 Cup Sugar-Free Dark Chocolate Chips
• 1 Tbsp Coconut Oil

For Filling:

• 1/4 Cup Peanut Butter
• 2 Scoops Vanilla Protein Powder

• Coconut Oil Spray

METHOD:

1. Fill mini muffin tin with muffin liners and spray with coconut oil to grease
2. Combine peanut butter and protein powder using beater, adding more of either until desired consistency is achieved
3. Separate into 8-10 portions, rolling into balls.
4. Melt chocolate with coconut oil, adding 1 tsp of the melted mixture to the bottom of each muffin liner
5. Freeze chocolate bases for 10-20 mins until set, and, remove from freezer and place your protein peanut butter balls on top, flattening slightly with a fingertip
6. Fill each muffin liner with melted chocolate until top of protein ball diapers from sight
7. Freeze for a further 10-20m, and remove from muffin liner to serve

 

This blog was written by Phoebe Wynn-Jones. In 2011, hit by a moderately-sized truck travelling at a less-than-moderate speed, Phoebe was told she would never walk again. Using holistic nutrition, yoga and boxing as a means of recovery, she went on to complete her education in Biochemistry and became a qualified nutritionist in 2012.

Phoebe has since consulted on, opened and developed multiple locations within the food and fitness industry in Los Angeles, London, New Jersey and New York. She is now working out of her fight gym MBOX and other venues across East London as a nutrition coach and industry consultant, specialising in nutrition for combat sports competitors and endurance athletes. Find her on the web at impressedhealth.co.uk or on instagram @phoebej_nutrition