These bars are so delicious and healthy! I have to hide them from my kids and my husband, no joke. It’s not that I don’t want to share…well, actually it is, I don’t want to share them! My favorite place to hide these bars is in the freezer because who goes snooping around in there when they are hungry (only me!)?
They are packed full of protein, healthy fats, are low carb, and are gluten and sugar free. No insulin spikes when you eat these, thanks to xylitol as the sweetener. Have you baked using this amazing natural, low glycemic sweetener? It is a wonderful replacement for sugar in recipes. It has a 1:1 replacement ratio which means no crazy calculating when using it. My family has had no adverse side affects from using this natural sweetener, only happy things to report, but in some people it can have a mild laxative effect, it is also not safe for dogs, just as an FYI.
This recipe is best if you grind the xylitol before using it. I do this is a coffee grinder, small food processor, or my blender. I have made these bars without grinding too and they still taste great, just a little more “crunchy” which doesn’t really bother me. If all this xylitol talk is just too much for you, regular sugar could be substituted straight across in this recipe, no problem.
I love the almond filling in these bars, but if you are pressed for time or don’t care for almonds, just skip that step and top only with the chocolate, it is up to you, because you are in charge in your kitchen, the recipe is not!
I hope you give this protein packed treat a try, you won’t regret it! In fact, I think you’ll struggle to suppress those guilty feelings because it tastes just too good to be healthy!
If you are following the Trim Healthy Mama way of eating this is an “S” treat or snack, enjoy!
2 cups almond flour
1 cup ground flax
1 cup shredded, unsweetened coconut
3 scoops chocolate protein powder*
1/2 cup ground xylitol
3/4 cup coconut oil, melted
2/3 cup dutch processed cocoa powder
1 tsp. vanilla
1/2 cup almonds
2 Tbs. coconut oil, melted
1 Tbs. ground xylitol
1/2 tsp. almond extract
5 Tbs. coconut oil
6 Tbs. cocoa powder
1/4 cup ground xylitol
1/2 tsp. vanilla
- 2 cups almond flour
- 1 cup ground flax
- 1 cup shredded, unsweetened coconut
- 3 scoops chocolate protein powder*
- 1/2 cup ground xylitol
- 3/4 cup coconut oil, melted
- 2/3 cup dutch processed cocoa powder
- 1 tsp. vanilla
- 1/2 cup almonds
- 2 Tbs. coconut oil, melted
- 1 Tbs. ground xylitol
- 1/2 tsp. almond extract
- 5 Tbs. coconut oil
- 6 Tbs. cocoa powder
- 1/4 cup ground xylitol
- 1/2 tsp. vanilla
Almond Chocolate Protein Brownies
Line a 8×8 pan with parchment paper.
To make the base: Put the almond flour, ground flax, coconut, protein powder, and xylitol in the bowl of a food processor. Pulse to combine.
In a small bowl whisk together the coconut oil, cocoa powder, and vanilla. Turn the food processor on and pour the chocolate mixture into processor while it is running. Pulse until a thick paste is formed. Dump the mixture into the prepared pan and press until evenly spread across the pan. Cover and place in the refrigerator until hard, at least 1 hour.
To make the filling: Place the almonds in the bowl of your food processor and pulse until the almonds are ground into small pieces, but not until it is a “powder” consistency. Add in the coconut oil, xylitol, and almond extract. Pulse to combine. Remove the base from the refrigerator and spread the almonds evenly over the top of the base. Place back in the fridge until the chocolate topping is ready.
To make the topping: In a small bowl combine the melted coconut oil, cocoa powder, xylitol, and vanilla. Whisk until a smooth consistency is achieved. Remove the bars from the fridge and spread the topping evenly over the top of the filling. The chocolate will most likely harden as you spread it, if it doesn’t place back in the fridge until hard, just a few minutes is all.
When the chocolate topping has hardened remove the bars from the fridge. Lift out of the pan using the parchment paper as handles. Place on a cutting board and slice into bars, this is done easiest with a sharp chefs knife. Once the bars are cut store in an airtight container in the refrigerator or freezer.
*Make sure you use a protein powder that doesn’t contain artificial sweeteners. I like the Jay Robb Chocolate protein powder, it is sweetened with stevia.