Fridays are for fudgey thangs.
Just like Monday, Tuesday, Wednesday, Thursday, Saturday, and Sunday. For some reason, lately I’ve been getting some lovely comments regarding my old recipe for Salted Chocolate Chia Energy Bars. Ya know, the pictures with that funky blue writing on top. Not dated at all, nope.
I knew it was high time to make an even better, more updated version. And with the on-the-go nature of my life as of late, sneaking plant-powered protein into my snacks is a great way to help me stay fuller for longer. I used my favorite Vega Sport in these babies because I had it on hand, but any plant-based protein powder made with brown rice or pea protein should work just fine!
If you don’t have protein powder, you can make the original version and just use shredded coconut or oats. Hakuna matata!
Salted almond dark chocolate is my favorite dessert ever (besides molten lava cake, but who can whip that up at home?), so why not turn that delicacy into a portable treat? My wish is my command!
If you’re not a salted chocolate fan…I mean…who are you.
KIDDING! These will still taste dreamy without the salt, but I highly recommend not leaving it out. I even go so far as to sprinkle them with a bit of salt at the end. I just can’t even with the sweet and salty combo these days. Remember these Salted Chocolate Chia Popcorn Balls? Oh my garsh! Hitting each and every taste bud, here.
- 1 cup pitted Medjool dates, packed (about 12 dates)
- 1 cup almonds (I used roasted salted almonds)
- ½ cup walnuts
- ¼ cup vanilla plant-based protein powder (can sub coconut or oats)
- ¼ cup cacao powder
- 1 tbsp chia seeds
- Heaping ¼ tsp salt (go heavy if using raw almonds)
- 1 tbsp water or almond milk (if needed)
- Line a loaf pan with parchment or wax paper.If your dates are hard, soak them in a bowl of warm water for a few minutes to soften up.
- Place dates, almonds and walnuts in the bowl of a large food processor. Process a minute or two, or until a crumbly mixture is formed.
- Add protein powder, cacao powder, chia seeds, and salt. Use a spatula to break apart and stir mixture a bit by hand before processing again until a dough ball is formed. If mixture won't form a ball, add a tablespoon of almond milk.
- Place mixture in pan and flatten well with hands until even and smooth. Freeze overnight.
- Cut into 8-10 bars. Store in air-right container in freezer for best texture.