Chocolate Coated Cashew Protein Bars
I made a new version of my cashew protein bars the other day and I must say I am loving them.
These are a perfect pre workout snack that I often pair with a couple apple slices. I also occasionally enjoy these protein bars as a late night snack.
I use unflavored Great Lakes Kosher Beef Gelatin (from grass-fed cows) to give this recipe extra protein and a chewy texture.
Gelatin is great for:
- your joints
- added protein
- skin hair and nail growth
- improving digestion
- improving sleep ease and quality (because of glycine: an amino acid)
- helping to optimize immune function and weight regulation (thanks to glycine and proline: another amino acid found in gelatin)
These bars are not super sweet so if you have a sweet tooth you could use raw honey or dates in replace of stevia if you don’t mind a higher glycemic treat. You could also top these with your choice of melted chocolate chips. I know a lot of people like “Enjoy Life” chocolate chips since they are soy free and made with cane sugar. But since I avoid any processed sugar I made my own chocolate topping.
Here is how I made them!
- 3 cups of soaked raw cashews (soak 1-8 hours ahead of time)
- 1/2 cup almond butter (you can use any nut butter but my favorite is almond)
- 1/4 cup shredded unsweetened coconut
- 1/4 coconut cream concentrate (I buy mine from tropical traditions (affiliated link**)
- 2 TBS lemon juice (juice from one lemon)
- 4 TBS beef gelatin (affiliated link)
- 1/8 tsp liquid stevia (You can add less or more depending on your taste. You could also use some dates or raw honey instead-as mentioned above)
- 1 tsp vanilla extract (no corn syrup added)
- pinch of sea salt
- 1/2 ounce unsweetened bakers chocolate
- 1/2 cup coconut cream concentrate (I buy mine from tropical traditions < affiliated link**)
- 1/8 tsp liquid stevia
- pinch of sweet cinnamon (optional)
- dash of vanilla extract (no corn syrup added)
- tiny pinch of salt
1. Soak your cashews ahead of time. I put my cashews in a mason far filled with filtered water and some sea salt. Soaking the cashews makes them creamier when you process them. Also soaking nuts and seeds helps you to digest them easier. You can read more about how and why to soak nuts and seeds here.
2. Drain your soaked cashews and rinse with water in a colander.
3. Process the cashews in the food processor until the oils are release and they are nice and creamy. The processed cashews will start to form a ball in your food processor once they are nice and creamy. If you don’t get them creamy enough the bars wont turn out as good (texture wise).
4. Add almond butter, coconut, coconut cream concentrate, lemon juice, stevia, vanilla extract, salt, and beef gelatin to your processed cashews. Process everything in the food processor until everything is mixed thoroughly.
8. Take your mixture and place it into a 9×9 Pyrex baking dish. Spread the mixture evenly in your dish.
9. To make your chocolate layer, take the unsweetened bakers chocolate, coconut cream concentrate, stevia, sweet cinnamon, salt, and dash of vanilla extract and melt it in a small pot on the stove.
10. Once all your ingredients are melted and mixed together pour the chocolate mixture over your cashew layer in the Pyrex pan.
11. Place the bars in the freezer and allow them to cool for at least an hour before cutting into bars.
You can then either keep them in the fridge for a dew days. I like to put the bars in a Ziploc freezer bag and they should keep for a couple months. I have always eaten them so quickly that I wouldn’t know for sure. I am just guestamating here.
Here are my finished bars right out of the freezer. And yes, my son and I ate an entire row together as soon as they were done.
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