I went experimental this afternoon.
For the past few weeks, my post workout meal has been a Homemade Protein *YUM* Bar.
At 4:30 am while taking the first sip of coffee, I pull one out of the freezer and throw it in my gym bag. By 8:03 am when I have finished training and am a hot, sweaty mess it is thawed just enough for me to consume faster than you can say, ‘My name is Donloree Hoffman and I love lifting weights and fabulous shoes!‘
Chocolate peanut butter is great, don’t get me wrong. I have such an affinity for nut butter that I could probably eat only nut butter for the rest of my life and die happy.
That being said, variety is the spice of life.
Introducing the ‘Latte Cacao Bliss Protein Bar’.
LCBPB for short, if you’re into nicknames and such. Feel free call me ‘DL’ or ‘DLo’ if we are throwing around nicknames today.
I thought you would never ask! Artisana Cacao Bliss, aka ‘Donloree’s newest food nemesis‘.
One of my Team K friends was raving about it, which meant I had to go find it and try it immediately. Once I tried it, all I could think about was how to make a new protein bar with it.
It’s time to get our bake on!
First gather all the ingredients.
- 1/2 cup quick oats (5/30/3)
- 1/3 cup coconut water (.2/.5./2.5) or you can use skim milk (1/6.5/0) or use water!
- 1 cup egg whites (28/0/0)
- 1/2 tbsp vanilla extract
- 2 scoops Diet Doc Belgian vanilla protein powder (41/11/8)
- 1/2 cup granulated splenda (I omit because I don’t use sweeteners or sugar)
- 1/4 cup ground flax seed (8/4/12)
- 2 tbsp whole wheat flour (1/12/0)
- 2 tbsp unsweetened coconut (1/3/8)
- 3 tbsp instant coffee
- 2 tbsp cacao nibs (2/5.5/6.5)
- 1 tbsp chocolate chips (1/11/2)
- 3/8 tsp baking powder
- 1/8 tsp salt
- 6 tsp natural Artisana Cacao Bliss (2/8/16)
- Cooking spray
Then put them together for supreme yumminess.
- Preheat oven to 350°F. Spray an 8×8″ pan with cooking oil spray.
- In a microwave safe bowl, combine oats and coconut water or milk; cook for 60 seconds. Stir and allow to cool; mix in egg whites and vanilla.
- In a large mixing bowl, combine the whey protein, Splenda, flaxseed, flour, cacao nibs (reserve some for the top), instant coffee, coconut flakes, baking powder, and salt.
- Add oatmeal mixture to dry ingredients; mix just until everything is moist. Spread batter in pan.
- Spoon cacao bliss by the teaspoon into 6 sections of the pan, swirl or leave for a pocket of deliciousness.
- Sprinkle chocolate chips and remaining cacoa nibs on top.
- Bake for 12 – 15 minutes (make sure fully baked before removing – should be ‘cakey’). Allow to cool completely before cutting into 6 bars. Wrap each individually in plastic wrap and store in the freezer or refrigerator. Unwrap and microwave 30 seconds to warm.
Macros for 1/6 of pan or one bar made with coconut water: 15 pro, 14 carb, 11 fat, 215 cals.
They come out smelling delicious and looking a bit funny; nonetheless I love ’em!
Next time I may make them ‘mocha‘ and add in some cocoa powder or use chocolate protein powder. The cacao nibs and coconut flakes give some great texture and ‘chew‘ to the bars.