Quick Vegan Protein Mars Bars

In collaboration with Myprotein – thank you, this helps me continue and upload more recipes.

If you're looking for a sweet, delicious, and protein-packed snack, this is absolutely the recipe for you!

Layers upon layers of light puffed rice with peanut butter and chocolate—basically everything fun in life for only 156 calories total.

The preparation is very simple, just the way I like it: just mix in a bowl and put it in the fridge.

A Bit About the Protein Mars Bar

The base of this bar is simple puffed rice I bought at the supermarket. Make sure to choose the puffed rice with no added sugar.

I used natural peanut butter (no added sugar or palm oil) from Myprotein. You can substitute it with the same amount of almond butter or raw tahini.

To provide a sweet taste and help the mass stick together, I used date syrup (silan). You can use the same amount of maple syrup.

A Mars bar without chocolate isn't a Mars bar! Therefore, I used exactly 100g of dark chocolate. A bit of chocolate in the belly and you're all set.

To boost the protein content, I added one scoop of Myprotein Vegan Soy Protein Isolate in Chocolate flavor.

Reminder: my discount code gives you an extra 10% off – Haggai

Nutritional Values

One bar out of 20 contains:

• 156 calories
• 15g carbohydrates
• 5g protein
• 8g fat

Print

Vegan Protein Mars Bars

Prep time 4 minutes

Servings 20 units

Calories 156 kcal

Ingredients

• 1/2 cup Date syrup (Silan) 120g
• 1/2 cup Creamy natural peanut butter 120g
• 50 g Dark chocolate
• 30 g Vegan chocolate protein powder 1 scoop
• 3.5 cups Puffed rice 120g
• 1 tsp Vanilla extract

For the topping

• 80-100 g Dark chocolate
• 1 tsp Coconut oil
• Pinch of salt

Instructions

1. In a deep microwave-safe bowl, combine the date syrup, peanut butter, chocolate, and vanilla extract.

2. Microwave (or use a double boiler) in 30-second pulses until the chocolate is melted.

3. Mix all ingredients well until you have a smooth paste.

4. Add the protein powder and puffed rice, and mix thoroughly until a sticky mixture forms.

5. Line a 20x30 cm baking pan with parchment paper.

6. Press the puffed rice mixture firmly into the pan using your hands or the bottom of a glass.

7. Melt the topping chocolate and mix with a bit of coconut oil to thin it out.

8. Pour the chocolate over the puffed rice and tilt the pan to cover everything evenly.

9. Refrigerate to set for 30-40 minutes.

10. Remove from the fridge, sprinkle with a a little coarse salt, and cut into 20 bars.

11. Keeps for about a week in the refrigerator.