Silky soft vegan protein bar

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in saturated fat and provides a different flavor.

maple syrup

🥗Healthier: agave nectar

💰Cheaper: honey

Agave nectar is lower on the glycemic index.

protein powder

🥗Healthier: hemp protein

💰Cheaper: soy protein

Hemp protein is plant-based and rich in omega-3 fatty acids.

nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide similar crunch and nutrition.

Welcome to the video and introduction of the recipe.

Discuss the goal of creating a protein bar that tastes good and has a dessert-like quality.

Mention the inspiration from a traditional Latvian dessert called chocolate sin.

List the ingredients needed for the protein bar.

Pit the dates and soak them in hot water, adding the vanilla pod to soak as well.

Make amaranth popcorn by heating a pan, adding 1 tablespoon of amaranth at a time, covering for 5 seconds, and swirling it around. Set aside to cool.

Blend the soaked dates with the soaking water to create a date caramel, removing the vanilla pod before blending.

Fill molds with a thin layer of the date caramel and place them in the freezer to solidify.

Melt chocolate using a double boiler or microwave.

In a blender, combine silken tofu, protein powder, and almond flour, mixing until well incorporated.

Gradually add the melted chocolate to the blender while mixing until smooth.

Remove the molds from the freezer and top with the chocolate mousse, leaving some space at the top.

Place the molds back in the freezer for about 30 minutes until the mousse starts to solidify.

Prepare the amaranth crunch by melting more chocolate and mixing it with the amaranth popcorn.

Top the mousse layer with the chocolate-coated amaranth crunch and return to the freezer.

Leave the bars in the freezer for 2 to 4 hours or overnight.

Dip the bars in melted chocolate using a toothpick, ensuring not to press too hard to avoid breaking.

Place dipped bars on baking paper and remove the toothpick.

Use leftover chocolate to make crunch bars with the amaranth popcorn if desired.

Store the bars in boxes, noting their shelf life at room temperature, in the fridge, and in the freezer.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens