Chocolate, cherry and espresso protein bars
Chewy cocoa-oat bars with tart dried cherries, almond butter and enough espresso to deepen the chocolate without making the mixture wet.
Prep20 min
0 Rest90 min
Servings12
Research-based original adaptation informed by tested no-bake oat, nut-butter and date-bar techniques
Ingredients
Written for a 20 × 20 cm dish
Units
Temperature
Servings
- 180 g rolled oats, blend 80 g to flour and leave 100 g whole rounded
- 100 g unflavoured or chocolate plant protein powder, unsweetened where possible; absorption varies by brand rounded
- 35 g unsweetened cocoa powder rounded
- 100 g dried sour cherries, roughly chopped rounded
- 200 g smooth almond spread, well stirred rounded
- 120 g maple syrup rounded
- 50 ml water rounded
- 4 g instant espresso powder rounded
- 60 g dark chocolate, finely chopped rounded
- 2 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Line a 20 cm square tin with a parchment sling. Blend 80 g oats to a fine flour.
- Whisk the oat flour, whole oats, protein powder, cocoa, espresso powder and salt in a large bowl. Stir in the chopped cherries and chocolate.
- Warm the almond spread and maple syrup gently until fluid, not hot. Pour into the dry mixture with 40 ml of the water and stir firmly. Rest for 5 minutes.
- Knead with a sturdy spatula or clean hands. The mixture should form a cohesive, slightly tacky dough with no dry powder. If it crumbles after resting, add the remaining 10 ml water a little at a time.
- Press into the tin. Cover with a second sheet of parchment and compress hard with the flat base of a measuring cup for a full minute, especially at the edges.
- Cover and refrigerate for 90 minutes. Lift out the firm slab and cut into 12 bars with a sharp knife, wiping the blade between cuts.
Notes
- Allergens: almonds. Protein powder and dark chocolate may contain milk or soy. Oats may have gluten cross-contact, so choose labelled gluten-free oats when required.
- These bars contain caffeine from espresso powder and possibly from dark chocolate. Caffeine content varies by brand, so they are not suitable when caffeine must be avoided.
- For an espresso-free bar, omit the espresso powder and add 4 g additional cocoa. After the 5 minute rest, add up to 10 ml extra water only if the dough remains crumbly.
- Protein powders absorb liquid differently. Always rest the mixture before adding the final water. No exact protein claim is made because brands differ.
- Refrigerate airtight for up to 5 days or freeze individually wrapped bars for up to 2 months. Thaw in the refrigerator.
- Carry chilled in a rigid container inside an insulated bag with an ice pack. Do not leave the bars unrefrigerated for more than 2 hours, or 1 hour above 32°C.
- Finely chopped chocolate distributes without creating weak cutting lines. Large chunks can pull the chilled slab apart when sliced.
Sources consulted
- King Arthur Baking: No-Bake Chocolate and Date Energy Bars
- Good Food: Protein Bars
- Food Standards Agency: Allergen Guidance
Sources consulted
From Christoph Mayer