No-Bake Vanilla Protein & MCT Bites
Preparation Time | 10 mins
Cooking Time | 5 mins
Total Time | 120 mins
Servings | 12-16 squares (or about 24 mini-bites if using ice cube trays)
By Becks
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- 100g ground Almonds
- 125g Peanut Butter (smooth or crunchy, your choice!)
- 2 tablespoons MCT Oil
- 4 tablespoons Vanilla Protein Powder
- 170g dark Chocolate (70% cocoa or higher recommended)
- A sprinkling of Celtic sea salt
You will need
Method
- Line an 8x8 inch (20x20 cm) baking tin with parchment paper, leaving an overhang on the sides to easily lift out the bars later. If you're using ice cube trays, no lining is needed.
- In a medium-sized bowl, combine the ground almonds, peanut butter, and vanilla protein powder. Mix thoroughly with a spoon or your hands until everything is well combined and forms a thick, dough-like mixture.
- Press the mixture firmly and evenly into the prepared tin. If using ice cube trays, divide the mixture among the sections and press down.
- Create a bain-marie by placing a heatproof bowl over a saucepan containing about an inch or two of simmering water (make sure the bottom of the bowl doesn't touch the water). Add the dark chocolate to the bowl. Stir occasionally until the chocolate is mostly melted and smooth. Once melted, remove the bowl from the heat and stir in the MCT oil until fully combined.
- Pour the melted chocolate mixture evenly over your almond mixture.
- Sprinkle with a little Celtic sea salt.
- Place the tin or ice cube trays in the fridge for at least 1-2 hours, or until the chocolate topping is completely set and firm.
- Once chilled, lift the slab out of the tin using the parchment paper and cut into squares or bars. If you used ice cube trays, simply pop out your individual bites. Store any leftovers in an airtight container in the fridge.
Cook Mode
Prevent your screen from sleeping while you follow the recipe
Get on your shopping list or raid your cupboard
- 100g ground Almonds
- 125g Peanut Butter (smooth or crunchy, your choice!)
- 2 tablespoons MCT Oil
- 4 tablespoons Vanilla Protein Powder
- 170g dark Chocolate (70% cocoa or higher recommended)
- A sprinkling of Celtic sea salt
You will need
Method
- Line an 8x8 inch (20x20 cm) baking tin with parchment paper, leaving an overhang on the sides to easily lift out the bars later. If you're using ice cube trays, no lining is needed.
- In a medium-sized bowl, combine the ground almonds, peanut butter, and vanilla protein powder. Mix thoroughly with a spoon or your hands until everything is well combined and forms a thick, dough-like mixture.
- Press the mixture firmly and evenly into the prepared tin. If using ice cube trays, divide the mixture among the sections and press down.
- Create a bain-marie by placing a heatproof bowl over a saucepan containing about an inch or two of simmering water (make sure the bottom of the bowl doesn't touch the water). Add the dark chocolate to the bowl. Stir occasionally until the chocolate is mostly melted and smooth. Once melted, remove the bowl from the heat and stir in the MCT oil until fully combined.
- Pour the melted chocolate mixture evenly over your almond mixture.
- Sprinkle with a little Celtic sea salt.
- Place the tin or ice cube trays in the fridge for at least 1-2 hours, or until the chocolate topping is completely set and firm.
- Once chilled, lift the slab out of the tin using the parchment paper and cut into squares or bars. If you used ice cube trays, simply pop out your individual bites. Store any leftovers in an airtight container in the fridge.
Cook Mode
Prevent your screen from sleeping while you follow the recipe
Get on your shopping list or raid your cupboard
- 100g ground Almonds
- 125g Peanut Butter (smooth or crunchy, your choice!)
- 2 tablespoons MCT Oil
- 4 tablespoons Vanilla Protein Powder
- 170g dark Chocolate (70% cocoa or higher recommended)
- A sprinkling of Celtic sea salt
You will need
Method
- Line an 8x8 inch (20x20 cm) baking tin with parchment paper, leaving an overhang on the sides to easily lift out the bars later. If you're using ice cube trays, no lining is needed.
- In a medium-sized bowl, combine the ground almonds, peanut butter, and vanilla protein powder. Mix thoroughly with a spoon or your hands until everything is well combined and forms a thick, dough-like mixture.
- Press the mixture firmly and evenly into the prepared tin. If using ice cube trays, divide the mixture among the sections and press down.
- Create a bain-marie by placing a heatproof bowl over a saucepan containing about an inch or two of simmering water (make sure the bottom of the bowl doesn't touch the water). Add the dark chocolate to the bowl. Stir occasionally until the chocolate is mostly melted and smooth. Once melted, remove the bowl from the heat and stir in the MCT oil until fully combined.
- Pour the melted chocolate mixture evenly over your almond mixture.
- Sprinkle with a little Celtic sea salt.
- Place the tin or ice cube trays in the fridge for at least 1-2 hours, or until the chocolate topping is completely set and firm.
- Once chilled, lift the slab out of the tin using the parchment paper and cut into squares or bars. If you used ice cube trays, simply pop out your individual bites. Store any leftovers in an airtight container in the fridge.
