Mel Christensen

Mel Christensen

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“Freebars”

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“Freebars”

*Sugar Free
*Dairy Free
*Nut Free
*Fruit Free
*Gluten Free
*Raw
*Vegan 
*Low Carb.

 

Ingredients:

  • 250g 100% pure Sunflower butter (or you could use Tahini)
  • 60g pea protein powder  (I used PEAPRO by protein supplies Australia)
  • 60g Sunwarrior Raw Protein powder blend, vanilla flavour (You could use any plant-based protein here but I just love the flavour of this one!  Alternately, just leave this ingredient out and double the pea protein content above and add a tsp of vanilla extract )
  • 90 -120 g coconut cream (or milk if you are after a lower fat content)
  • 1 1/2 tsp cinnamon
  • a few drops of your preferred edible essential oil or essence – optional (I used doTERRA Wild Orange and it added the most divine flavour!)
  • Natvia, or preferred NATURAL sweetener to taste (I only use 1 tbsp for mine)


Topping:
• 100g melted sugar-free dark chocolate (I used my homemade stevia-sweetened dark chocolate, but you can cheat by melting together “Well Naturally” brand stevia-sweetened dark chocolate with a tsp of coconut oil instead for a nice silky consistency)
• ¼ cup coconut flakes plus extra to garnish the top

Method:

1. Place all the ingredients, excluding the chocolate and coconut flakes, into the bowl of a food processor. Pulse until combined. If the mixture is a little too dry, add a little more coconut cream to achieve a consistency that can easily be rolled between your fingers and patted into a tray. The amount of coconut cream you use will depend on the type of protein powder you use as they all vary in texture. Press mixture FIRMLY into a tray lined with baking paper or foil. Place in the refrigerator to firm up for about 30 – 60 minutes.
2. Melt the chocolate gently in a bowl over simmering water. When melted and smooth, take off the heat and cool slightly.
3. Add the coconut flakes to your melted chocolate and pour over the refrigerated slab. Refrigerate for a further 30 – 60 minutes.
4. Once set, cut into bars or squares as desired. (I find it helps to lift the entire slab out of the tray and onto a board to make this step easier – and kinder on your knives!)
5. Store bars in an airtight container in the refrigerator.  It will keep in the fridge for up to a fortnight.  Or for a convenient portable snack, wrap bars individually in cling wrap and store in freezer until needed.