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A macro side on image of a protein crisp bar that has been sliced in half and stacked on a white speckled ceramic plate

Protein crisp bars (gluten free, vegan option)

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Prep Time 20 minutes
Cook Time 5 minutes
Course Snack, Sweet
Cuisine Food Intolerance Friendly
Servings 6 - 8 bars

Ingredients
  

For the bars:

  • 125 - 150 g smooth natural peanut butter with a good amount of natural oil (I used Mayvers)
  • 50-75 g maple syrup (according to your sweet tooth and the sweetness of the chocolate you use
  • 50 g soy crisps or whey protein crisps
  • 1 teaspoon water (as needed to seize up the mixture)
  • 10-20 g protein powder (important: see notes)
  • Pinch of fine salt

For the chocolate coating

  • 150- 200g dark chocolate (important: see notes)

Instructions
 

To make the bars:

  • Line a large baking tray and set aside.
  • Measure the peanut butter and maple syrup into a medium mixing bowl. Stir and keep stirring until the mixture seizes up into a cookie dough consistency. This might be quick or it might take a bit of time. If it isn't seizing up, add a teaspoon of water and keep stirring.
  • Once you can pick up a piece of the mixture without it sticking to your hands, add the remaining ingredients for the bars. Stir well until completely combined. You should be able to pick up mixture and roll it into a ball with your hands easily. If it is too thin for this, add a bit more protein powder. If it feels too dry or crumbles if you squeeze a ball of it, add a small splash of water.
  • When the consistency is easy to work with, divide the mixture into 6-8 balls. 6 is easier to work with, but I found the bars were a bit too substantial. I generally divide it into 8.
  • Use your hands and a clean, dry surface to shape each ball into a log. Shunt in the long and short sides with firm pressure to create rectangular bars. If you pick it up, it should hold shape easily. The size will be dictated by how many bars you are making and you preferences, but mine are generally around 8-10cm long, 2cm tall and 3 1/2 - 4cm wide (3-4 inches long, 0.7 inches tall and 1.3-1.5 inches wide).
  • Arrange each shaped bar on your lined baking tray. Once you have finished shaping them, put the tray in the freezer for 10-20 minutes to make the chocolate coating easier.

To finish:

  • Melt the chocolate using a double boiler. Once completely melted, take the bowl of chocolate off the pot and retrieve your bars from the freezer.
  • Drop the first bar gently into the melted chocolate. Use two forks to flip the bar around and coat it in the chocolate on all sides. Work quickly but decisively as the bars can soften and snap. When you take the bar out of the chocolate, support the middle of the bar with one of the forks.
  • Allow the excess chocolate to drip off before transferring the bar back to the lined tray. Repeat with the remaining bars until they are all coated.
  • Once you have coated all the bars, return them to the fridge to set for at least half an hour. The bars keep nicely in a cool environment but the chocolate will melt in warm climates. I recommend keeping them in an airtight container in the fridge.

Notes

  • You need a nice oily peanut butter for these bars to work. Dry varieties will not have enough oil to make the dough like consistency.
  • Use a natural peanut butter without any sweeteners.
  • Because these bars have plenty of sweetness from the maple syrup and dark chocolate coating, I recommend using an unsweetened protein powder. I used Coles brand peanut protein which is just 100% protein powder. You can't taste it but it thickens the mixture and adds protein. A win win. 
  • Different types of protein (whey, pea, rice etc) have different consistencies and different thickening abilities. I have only tested peanut protein so I recommend adding any other variety conservatively until you reach the right consistency. 
  • If your protein is sweet, you might find these bars too sweet. I recommend using a protein powder with minimal or no sweeteners. Use the 50g maple syrup instead of 75g. 
  • How much chocolate you need for coating depends heavily on how many bars you make (less bars = less chocolate) and whether or not you are making balls instead (balls = more chocolate). Personally, I prefer to melt a bit too much and save it. Coating bars with your hands or a spoon leaves a dull matte finish and a very homemade look (not that it's important, but still). 
  • If there is leftover chocolate, line a small bowl with cling wrap. Once the chocolate is cool but still liquid, use a silicon spatula to transfer the leftovers into the cling wrap. Wrap it up and put it in the fridge.
Keyword Protein crisp recipe, Protein crisp snack
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