My high-protein bars made with anti-inflammatory whole foods (gut-friendly, no-bake)

Ingredients

• unspecified Crunchy Peanut Butter (100 % peanuts, no added sugar or oil; use crunchy for texture)
• unspecified Ground Almonds (Finely ground; provides vitamin E, magnesium and chew)
• unspecified Chia Seeds (Milled into a fine powder in a blender (5 seconds) for better mixing)
• 125 g Plant‑Based Protein Powder (Unflavored, third‑party tested, organic; blend of pea, pumpkin, brown rice)
• unspecified Maple Syrup (Adds a touch of sweetness and earthiness; can substitute with date syrup or molasses)
• unspecified Water (Activates milled chia and helps form a malleable dough)
• unspecified Pitted Dates (Softened with a little hot water and mashed into a jam‑like layer; provides natural sugar and extra fiber)
• unspecified Dark Chocolate (85 %+ cocoa) (Organic, low‑sugar, free of added oils; melted for coating)
• unspecified Unsweetened Shredded Coconut (For topping; adds texture and healthy fats)
• unspecified Pistachios, Shelled (Chopped; adds crunch and color)
• unspecified Quinoa Puffs (Higher protein than rice puffs; adds light crunch)
• unspecified Goji Berries (Dried; adds tart flavor and antioxidants)

Instructions

1. Mill the Chia Seeds

   Add chia seeds to the blender and pulse for about 5 seconds until a fine powder forms.

   Time: PT1M

2. Combine Dry Ingredients

   In a large mixing bowl, whisk together the milled chia, ground almonds, crunchy peanut butter, plant‑based protein powder, and maple syrup.

   Time: PT3M

3. Add Water and Form Dough

   Gradually add water while stirring until the mixture becomes a malleable, non‑sticky dough (about 60 seconds of mixing).

   Time: PT2M

4. Press Base Layer into Mold

   Transfer the dough to the prepared pan, using your hands or a spatula to press it evenly into a flat, uniform layer.

   Time: PT2M

5. Prepare Date Layer

   Place pitted dates in a small bowl, add a tablespoon of hot water, and mash with the back of a spoon until a thick jam forms.

   Time: PT3M

6. Add Date Layer

   Spoon the date jam over the pressed base and spread it evenly, then gently press the top layer of dough over the dates to seal.

   Time: PT2M

7. Chill the Bars

   Cover the pan with plastic wrap and refrigerate for at least 1 hour (or overnight) until firm.

   Time: PT1H

   Temperature: 4°C

8. Melt Dark Chocolate

   Break the dark chocolate into pieces, place in a saucepan over low heat, and stir until fully melted.

   Time: PT5M

   Temperature: 45°C

9. Cut and Coat Bars

   Remove the chilled slab from the pan, cut into 12 equal bars, and dip each bar into the melted chocolate, allowing excess to drip off.

   Time: PT8M

10. Add Toppings

    While the chocolate is still soft, sprinkle shredded coconut, chopped pistachios, quinoa puffs, and goji berries over each bar, gently pressing them in.

    Time: PT5M

11. Final Set

    Return the coated bars to the refrigerator for another 30 minutes to let the chocolate fully harden.

    Time: PT30M

    Temperature: 4°C

Nutrition Facts

Calories

200

Protein

18 g

Carbohydrates

12 g

Fat

10 g

Fiber

7 g