09 Dec Low Carb Vegan Cookie Dough Protein Bars
Way too often vegan treats tend to be low in protein and high in carbs. And even if they have protein then they are usually high carb as well. This isn't an issue per say, but some people prefer following a lower carb diet and I don't know that there are too many low carb vegan treat recipes out there.
That is why I love these so much! They are high in fiber, micronutrients and protein, and they are both satisfying and delish.
You can substitute the pumpkin for banana for a slightly higher (still not high carb though!) carb option, or the almond flour for oat flour as well. It is a very adaptable recipe, and at the end of the day you must make it taste like your favourite kind of cookie dough! So add chopped up nuts, dried berries, or whatever else you'd like and adjust the taste till you're satisfied! I personally add extra cinnamon to mine cause I LOVE cinnamon!
Low Carb Vegan Protein Bars
AuthorMaxine SchuilingCategoryDesserts, Gluten free, High protein, Macro friendly, VeganCombine the "to blend" ingredients in a blender and blend.
Combine the "dry mix" ingredients in a bowl and mix well.
Pour your blended mix into your dry mix and mix well. You might need to get hands involved!
Press your mixture into a dish lined with baking paper. Flatten with your hands. Put in the freezer.
While your bars harden up in the freezer, prepare your ganache layer.
Melt your chocolate over a double boiler or in the microwave with your coconut oil and milk. If using the microwave, watch closely and stir often.
Once melted add your pea protein powder and stir well.
Remove bars from freezer and pour ganache layer on top. Mine have two colours cause I made 2, one milk and one white chocolate one!
Put into the fridge for an hour or two before slicing, or alternatively just put in the freezer to speed it up. Then slice and store in the fridge for up to 3 days. If they manage to last longer than that then keep them in the freezer.
Servings 8
Ingredients
Directions
Combine the "to blend" ingredients in a blender and blend.
Combine the "dry mix" ingredients in a bowl and mix well.
Pour your blended mix into your dry mix and mix well. You might need to get hands involved!
Press your mixture into a dish lined with baking paper. Flatten with your hands. Put in the freezer.
While your bars harden up in the freezer, prepare your ganache layer.
Melt your chocolate over a double boiler or in the microwave with your coconut oil and milk. If using the microwave, watch closely and stir often.
Once melted add your pea protein powder and stir well.
Remove bars from freezer and pour ganache layer on top. Mine have two colours cause I made 2, one milk and one white chocolate one!
Put into the fridge for an hour or two before slicing, or alternatively just put in the freezer to speed it up. Then slice and store in the fridge for up to 3 days. If they manage to last longer than that then keep them in the freezer.