Long-term sustainable nutrition is about small improvements – getting a little bit better day after day – not drastic changes.
I’ve been hardcore craving protein bars as my daily afternoon snack – something about the sweetness and the satisfying protein amount. It really gets me.
The bars are also really processed and include artificial sweeteners. So a small improvement looks like: a less-processed version with protein powder sweetened with stevia, plus more whole-foods-based ingredients. Enter, my 7-ingredient Almond-Cake Protein Bars. Each bar packs in about 11 grams of protein.
Recipe: Almond-Cake Protein Bars
Ingredients:
- ⅛ tsp Almond extract
- 1 tbsp Vanilla almond milk
- 1 Ripe banana
- 6 scoops (a little over a cup) Vanilla protein powder (I like Orgain Vanilla Bean)
- 1 tbsp Hemp seeds
- 1 can Chickpeas, drained and rinsed
- Coconut flakes for garnish
Make it:
Throw all of the ingredients (minus the coconut flakes) into a food processor. Blend until a dough forms.
Stop and scrape the edges of the food processor. Blend again.
With a spatula, smooth and press dough into a loaf pan lined with parchment paper.
Cut into 8 squares.
Press coconut flakes into the top layer.
Freeze for at least an hour. Thaw to desired temp when snackish.
