Guysssss. Can you believe that there’s only about 6 weeks to go ’til my wedding?
I have to admit that planning our wedding has been a weight of anxiety, excitement and anticipation hanging over my head the past 6 months. While I’m certainly looking forward to our day, I’m most looking forward to just being married. You know or whatever married people do. Netflix and chill? Travel the world? Slurp noodles like in Lady and the Tramp?
I think what I learned throughout the entire wedding planning is that I’m really not a traditionalist. That coupled with me having type A personality has been eye opening because I’ve wanted to have control over literally all the wedding details. I’m not a bridezilla or anything, just self sufficient.
Sometimes I think we try so hard to please others that we forget our core values and the things that are most important to us in the process. Over the past 6 months I’ve unfortunately had to put most forms of self care in a closet for another season. I’ve neglected my site, dreams and a part of that passionate that drives me. Funny enough, all of these things are a part of the puzzle to my happiness.
Life teaches you funny lessons sometimes, wouldn’t you agree?
So anyway long story short, I’ve been getting back into baking lately as a form of self care. I LOVE to bake because it’s soothing, calming, FUN and the end product is always delicious. While these are technically no bake protein candy bars, they’re still insanely good (and I would argue good for you, too).
When first experimenting with this recipe, I wanted these protein bars to taste like an almond joy because it was one of my favorite candy bars growing up. Admittedly I think I was pretty successful in the replication thanks to the layers of coconut, roasted almonds and dark chocolate.
BASICALLY what I’m trying to say is that I’m obsessed and you will be too. Right?!
The best part about these bars is that you can use whatever kind of protein powder you want. My two favorites are Bob’s Red Mill unflavored Whey, Tera’s Whey vanilla, and Aloha vanilla.
Not gonna lie, chocolate protein powder would also be AMAZING.
SEE HOW TO MAKE THE BARS:
Speaking of candy bars… I’d love to know your favorite candy bar when you were a kid. Maybe I can make it into a healthier treat. LMK.
In the meantime, enjoy these protein candy bars. xoxo.
- Serves: 9 bars
- Serving size: 1/9th
- Calories: 273
- Fat: 20.9g
- Saturated fat: 7.6g
- Carbohydrates: 16g
- Sugar: 10g
- Fiber: 3.8g
- Protein: 10.5g
- 3/4 cup creamy all natural almond butter* (just almonds)
- 2 tablespoons coconut oil
- ¼ cup honey (or coconut palm syrup)
- ½ tablespoon vanilla extract
- ¼ teaspoon salt (if your almond butter isn’t already salted)
- ⅔ cup unflavored, chocolate or vanilla protein powder
- 1/4 cup unsweetened shredded coconut
- 1/2 tablespoon chia seeds
- For the topping
- ⅓ cup dark chocolate chunks from 85% dark chocolate bar (about 1.5 oz)
- 1 teaspoon coconut oil
- Coarse sea salt, for sprinkling
- For topping:
- 2 tablespoons chopped roasted almonds
- 2 tablespoons unsweetened shredded coconut
- Heat almond butter, coconut oil, honey, vanilla and salt in a saucepan over low heat. Mix together until well combined and smooth, then remove from heat and transfer to a large bowl. Stir in protein powder and salt until smooth, then fold in chia seeds, and shredded coconut. Place in a 8x4 inch loaf pan lined with parchment paper.
- Add dark chocolate chunks and coconut oil in a small saucepan and place over low heat until melted. Spread over the tops of the bars, then sprinkle with sea salt, chopped almonds and shredded coconut.
- Place in fridge for 30 minutes-1 hour before removing from pan and cutting into 9 bars. Store bars in fridge tightly wrapped or in an airtight container for up to 2 weeks.