Rich chocolate taste with a fudgy texture, these Vegan Chocolate Protein Bars are perfect post-workout snacks or afternoon desserts for chocolate lovers, like me!
Chop the chocolate and add it to a heat-safe bowl. Melt the chocolate by using a double boiler (bain-marie) or microwaving for 30 seconds.
Add sunflower seed butter, maple syrup, vanilla extract, and warm water to the melted chocolate. Use a whisk or a fork to mix all together.
Then add vegan protein powder, cacao powder, and salt to the syrup/seed butter mixture. Mix everything together evenly.
Transfer the mixture into the loaf tin. Use a spatula to spread the mixture out evenly, about 2/3 of the loaf tin. Use the sides of the baking paper to press it down firmly.
Place the loaf tin into the freezer for 20 minutes or in the fridge for 40 minutes to set up.
Take the loaf tin out from the fridge. Grab the baking paper on both sides to remove the protein bars from the tin. Use a sharp knife to cut it into 8 bars.
Melt the chocolate (for topping) with a double boiler or microwave. Then drizzle it on top of the protein bars. Sprinkle the toasted sunflower seeds on top. Enjoy!
Notes
*Sunflower seed butter: Here I use sunflower seed butter to make these bars nut-free, so more people can enjoy these bars. But if it’s not a concern for you, feel free to use nut butter, like almond butter, cashew butter, or peanut butter. (See How to Make Nut Butter)
**Vegan protein powder: I use cocoa flavoured vegan protein powder. You can also use plain or vanilla flavoured ones.
Storage: Store the chocolate protein bars in an airtight container in the fridge for 4 days or 2 weeks in the freezer.