I came up with the recipe for these bars when I was looking for something that would satisfy my teenage son’s sweet tooth. I wanted something that he would find delicious but which would also be full of goodness, fill him up and stop him craving more sugary snacks. He’s not a fan of nuts which I’d normally use as a source of protein so instead I added a couple of scoops of protein powder (I use Nuzest vegan powder which has no added nasties) to keep blood sugar levels balanced. I like to use coconut sugar for it’s mellow taste and it has a lower glycemic index than regular sugar.
Dark chocolate contains less sugar and fat than regular milk chocolate. As well as anti-inflammatory antioxidants, chocolate also contains small amounts of phenethylamine, a mood-enhancing compound which might explain why it makes us feel so good!
Ingredients
Makes 8 bars
120g unsalted butter
1 orange, juice and zested
80g coconut sugar (or brown sugar)
90ml maple syrup or date nectar
200g jumbo porridge oats
2 scoops protein powder (I use Nuzest) (optional)
50g dark chocolate (ideally 85%), roughly chopped
1tbsp cocoa nibs (optional)
- Heat the oven to 200C or 180C (fan). Line a 25 x 18cm baking tray with parchment paper.
- Gently melt the butter in a large pan with the syrup and sugar. Once melted, remove from the heat and allow to cool for a couple of minutes.
- Once cooled, add the orange zest and juice and pour in the oats, protein powder and cocoa nibs (if using). Mix well.
- Pour the mix into the baking tray and then evenly sprinkle over the chocolate pieces. Press down with the back of a spoon. Bake for 15-20 minutes until golden.
- Cut into squares and allow to cool completely before removing from the tin.
