Method

Preheat the oven to 325ºF (165ºC). Line a loaf pan with parchment paper and spray with the avocado oil or olive oil.

Add the protein powder, egg whites, coconut flour, almond milk (or other milk of your choice), and dates to a blender or food processor. Blend until just smooth. Scrape down the sides as needed.

Pour the mixture into the loaf pan and bake for 30 to 35 minutes or until a toothpick comes out clean. Make sure the oven is preheated before baking.

Use the parchment paper to lift the bars out of the loaf pan and onto a cooling rack. Cool for at least 10 minutes to ensure they hold together.

Meanwhile, melt the chocolate in a double boiler or in 30-second intervals in the microwave.

Cut the bars and drizzle the chocolate over top. Sprinkle the hemp hearts on the bars and enjoy

Tip: We love using the Switch choc sea salt flavoured protein powder for this recipe. 
 

Enjoy!

Raw chocolate has many benefits. It has 40 times the antioxidants of blueberries, is a plant-based source of iron, is rich in magnesium and calcium and is a natural mood elevator. You’ll feel pretty good after one of these bars!

 

Method

Blend all ingredients in a nutri-bullet or blender until smooth. Add water if the consistency is to thick.

Options:
You can also add additional anti-inflammatory supplements such as fish oil, olive oil or flaxseed to this smoothie.

Tip:
This smoothie is so easy to take to work or training in a drinking container. It is also popular for cyclists as a fuel source during long rides and for all athletes post training sessions.  You can use whey or casein based protein powders if you do not have a dairy intolerance however I prefer plant based protein powders as many athletes find they have less sinus congestion when they remove dairy.  Excessive dairy intake can ironically displace  nutrients such as magnesium and calcium required for bone building and maintenance.

Enjoy!