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Sriracha Chocolate Dipped Protein Bars

plate

Yield

Serves 4-5

prep

Prep Time

10 minutes

cook

Cook Time

8 minutes

clock

Total Time

38 minutes

kikkoman products used:

ingredients

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

directions

  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.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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