- 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.
- Transfer dates to a mixing bowl and stir in almond flour, almond butter, coconut oil, protein powder, cinnamon and sea salt until thoroughly mixed.
- Press into the bottom of loaf pan. Transfer to refrigerator while making chocolate topping.
- Melt chocolate in a double boiler over medium heat until smooth, about 8 minutes, then stir in sriracha.
- Pour chocolate layer evenly over protein bar layer and tap loaf pan on counter top to help chocolate spread. Freeze for 20 minutes.
- Remove bars from pan by lifting parchment paper and slice into 4-5 bars. Store in refrigerator in an airtight container.
Sriracha Chocolate Dipped Protein Bars
Yield
Serves 4-5
Prep Time
10 minutes
Cook Time
8 minutes
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
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
