These are protein bars but completely upgraded – so much so that you wouldn’t even know that there’s protein powder in there. These indulgent protein bars are the absolute dream and have quickly become one of my all time favourite desserts; I can’t get over just how good they are! I have to be honest with you, I don’t think any picture or description could possibly do them justice – the base has the most incredible fudgey melt in your mouth texture, and the layer of gooey chocolate ganache sinks beneath your teeth to create a protein packed sweet treat that’s so decadent and satisfying – almost too good to be called a protein bar.
Finding a good tasting plant based protein can be quite the challenge – some are too chalky, some refuse to blend and to be quite honest others just taste awful, but that’s where MissFits come in. Not only does their protein genuinely taste good, it’s low in sugar, made from natural ingredients and provides 25% of the RDA for zinc and B12, so it’s great for Vegans. It’s a great all-rounder – in baking, as a shake or blended in to smoothies. It’s what makes my nice cream and oat bowls so thick and creamy and adds a generous 30g of plant-based protein to these bars. I genuinely love their products and I’m so excited to have now partnered up with them as an ambassador, so you can get £5 off your order when you use the code YASMIN5*.
With just 7 ingredients and no baking required, these chocolate ganache slices are so easy to make and guaranteed to be your newest dessert obsession.
I love seeing you recreate my recipes so if you make these, please let me know in the comments below and don’t forget to tag me in your photos on Instagram using @nourishingyas or #nourishingyas.
For the protein brownie base
- 300g medjool or deri dates
- 2 scoops MissFits Nutrition Chocolate Multitasker
- 140g nuts (I used almonds and pecans)
- 1/4 cup smooth peanut butter
- 2 tbsps cacao powder
For the chocolate ganache topping
- 6 tbsps coconut oil
- 6 tbsps maple syrup
- 6 tbsps cacao powder
- 4 tbsps smooth peanut butter
- Add all of the base ingredients to a blender or food processor and blend until fully combined.
- Transfer the base mix to a square baking tin (either line the tin with grease proof paper or grease with coconut oil first) and spread into an even, smooth layer.
- Pop the base in the freezer to set whilst you make the ganache topping.
- Add the coconut oil to a small pan and set over a low-medium heat and allow it to melt.
- Once the coconut oil has melted, remove the pan from the heat and stir in the maple syrup, cacao powder and peanut butter.
- Remove the base from the freezer and pour over the ganache.
- Return to the freezer to set for an hour. Allow to thaw slightly at room temperature before cutting into 12 equal slices. Enjoy!
- These protein bars will keep in an airtight container stored in the fridge for up to 5 days, but I like to freeze the rest of my batch where they’ll keep for up to 6 weeks.