Classic Chocolate Protein Bar

Ingredient List (for 10 bars)

The Chocolate Dough

• 105g neutral whey protein powder
• 85g fine rolled oats
• 25g cocoa powder
• 115g allulose
• 25g almond butter
• 30g hot water
• 1 level tsp instant coffee powder
• 2 tsp vanilla extract
• ½ tsp salt

For Drizzling and Decoration

• 20g dark chocolate

🥣 Step-by-Step Instructions

1. Mix the dry ingredients: In a large bowl, thoroughly mix the whey protein powder (105g), fine rolled oats (85g), cocoa powder (25g), instant coffee powder, and salt. Make sure there are no lumps at all and the mixture is completely uniform.

2. Cook the syrup: In a small pan over low heat, combine the allulose (115g), hot water (30g), and almond butter (25g). Heat while stirring constantly just until everything melts together into a smooth mixture with the faintest bubbling. Turn off the heat immediately and add the vanilla extract.

3. Combine everything: Pour the hot syrup directly from the pan into the bowl of dry ingredients. Mix quickly with a spatula, then knead lightly by hand until you get a heavy, very stable, non-sticky chocolate dough.

4. Press and smooth into the pan: Line a rectangular loaf pan with parchment paper (leave some overhang on the sides for easy removal). Transfer the entire mass of dough in, press down with all your strength – use a small wooden rolling pin or the back of a flat cup to smooth the top until it’s perfectly level.

5. Drizzle (before cutting): Place the 20g of dark chocolate in a small piping bag and melt it in a cup of hot water for 3–4 minutes. Snip a tiny hole in the corner of the bag and drizzle thin, even lines lengthwise and widthwise across the whole rectangle.

6. Freeze: Put the pan in the freezer for at least an hour and a half. Don’t cut corners on the time – the block needs to be completely and evenly frozen so the cutting comes out clean.

🔪 Professional Cutting Guide

• Remove the block: Lift the frozen block out of the pan using the edges of the parchment paper and place it on a stable cutting board.
• Prep the knife: Take a long, very sharp chef’s knife, dip it in a cup of boiling water for a few seconds, and dry it thoroughly.
• Cutting technique: First cut the rectangle exactly in half into 2 equal halves. Then cut each half into 5 equal bars for a total of 10 straight, clean bars.
• 💡 Gold tip: Wipe and dip the knife in the boiling water before every new cut! This prevents chocolate smearing on the sides and keeps the drizzle lines looking perfect.

Storage

Keep the finished bars in a sealed container in the fridge or freezer.