Peanut Butter, Hazelnut Spread, Coconut, Almond Powder, and Chocolate Protein Bars

I was so taken with the hazelnut spread and almond powder that I just had to create a protein bar recipe with them! Mission accomplished! With the shredded coconut, the taste of these bars is reminiscent of the famous Suchard chocolate coconut clusters I devoured as a child. A pure delight!!!
Peanut Butter, Hazelnut Spread, Coconut, Almond Powder, and Chocolate Protein Bars
I was so taken with the hazelnut spread and almond powder that I just had to create a protein bar recipe with them! Mission accomplished! With the shredded coconut, the taste of these bars is reminiscent of the famous Suchard chocolate coconut clusters I devoured as a child. A pure delight!!!
Cooking Instructions
- 1
Mix the peanut butter, agave syrup, and hazelnut spread.
- 2
Add the protein powder, rolled oats, almond powder, and finally the plant-based milk to get a fairly compact dough.
- 3
Place this dough into small molds. I used mini financier molds, but any small mold will do. Freeze for 30 minutes.
- 4
Melt the chocolate in a double boiler or microwave for 1 minute, and mix it with the shredded coconut and coarsely chopped peanuts. Dip the mini bars in this mixture, and place them directly on a parchment paper-lined plate. Sprinkle with a few grains of sea salt and freeze for another 30 minutes, then refrigerate.
- 5
The mini bars can be stored for several days in an airtight container in the refrigerator... if you can resist eating them all on the first day!
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