Fitness and nutrition blogger Lauren Hunter, AKA The Wholesome Hunter, uses Lomax Nutrition protein powder to make her delicious chocolate coated cookie dough protein bars, and we think you’ll love us for sharing her recipe. Enjoy!
Ingredients (makes approximately 10 bars)
480g canned chickpeas, drained and rinsed
60g Lomax Pro-Edge Formula (whey) in vanilla flavour
5tsp vanilla extract
6tsp ground cinnamon
4tbsp peanut butter (I used Pip & Nut)
2.5-3 tbsp maple syrup, raw honey (or Stevia although you may need less as it tends to be sweeter)
50ml almond/coconut milk (or your preferred milk)
200g dark chocolate ( I use Doisy & Dam’s Maca, Vanilla & Cacaco nibs chocolate bars, which added a nice crunch!)
1.) Start by making the cookie dough: blend together all of the ingredients, except for the chocolate, in a food processor.
2.) Line a shallow 20cm-by-20cm square baking dish with baking paper. Spoon the mixture into the tray, spread and flatten with the back of a spoon. Cover with cling film and freeze for 3 hours.
3.) After 3 hours, melt the chocolate in a glass bowl over a pan of water on a medium heat, stirring frequently until smooth.
4.) Once the chocolate has melted, remove the cookie dough from the freezer and cut into bars (makes about 10). Line a baking tray with more baking parchment.
5.) Dip the bars fully into the chocolate to coat all over (I used two large spoons to do this bit!) or alternatively cover the surface of the bars only, or drizzle the chocolate over.
6.) Place each chocolate-covered bar onto the baking tray and leave the chocolate coating to harden – this should happen fairly quickly. Once cooled, transfer the bars to an airtight container and store in the fridge.