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Sriracha Chocolate Dipped Protein Bars

These no-bake homemade protein bars have a spicy little zing to them! For an easy quick afternoon snack with no added sugar, make a batch of these easy almond bars to store in the fridge. Kids can help with mixing the ingredients and pressing the mixture into the pan. Sweetness comes from adding a paste of dried dates into the mix. The perfect post-workout pick-me-up or a delicious treat full of ingredients you can pronounce!

Ingredients

Yield: Serves 4-5
Prep Time: 10 minutes
Inactive Time: 20 minutes
Cook Time: 8 minutes
Total Time: 38 minutes

For protein bars
⅔ cup dried pitted dates
1 cup hot water
2 cups almond flour
½ cup creamy unsalted almond butter
2 tablespoons coconut oil
⅓ cup vanilla protein powder
½ teaspoon cinnamon
Pinch of sea salt

For chocolate sriracha layer
5 ounces dark chocolate, chopped
1 teaspoon Kikkoman® Sriracha Hot Chili Sauce

Instructions

  1. Line a loaf pan with parchment paper, overlapping the sides. Add dates to a small bowl and cover with 1 cup of hot water. Allow to soften for 5 minutes. Drain dates and pulse in a food processor until finely chopped.
  2. Transfer dates to a mixing bowl and stir in almond flour, almond butter, coconut oil, protein powder, cinnamon and sea salt until thoroughly mixed.
  3. Press into the bottom of loaf pan. Transfer to refrigerator while making chocolate topping.
  4. Melt chocolate in a double boiler over medium heat until smooth, about 8 minutes, then stir in sriracha.
  5. Pour chocolate layer evenly over protein bar layer and tap loaf pan on counter top to help chocolate spread. Freeze for 20 minutes.
  6. Remove bars from pan by lifting parchment paper and slice into 4-5 bars. Store in refrigerator in an airtight container.

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