Delicious and healthy, these protein bars are perfect for that pre or post-workout snack.<\/p>\n
\u201cYou guys are going to LOVE these bars,\u201d says Sophie Macfie, aka @sophsplantkitchen.<\/p>\n
\u201cThey\u2019re healthy (free from additives or the unnecessary add-ins some of the shop-bought kinds contain), easy, delicious and made from wholefood ingredients. Plus, they\u2019ll save you money on expensive protein bars!<\/p>\n
Sophie Macfie is a Sunday Times bestselling author, personal trainer and plant-based chef<\/p>\n
\u201cGreat for pre\/intra\/post-workout, or as a snack, they\u2019re full of quick-releasing carbs from the oat flour, and protein from the protein powder, soy milk, nuts and seeds.\u201d<\/p>\n
And with more than 1.6 million followers on Instagram and 3.3 million likes on Tik Tok, and the launch of her second cookbook, Soph\u2019s Plant Kitchen 30 in 30 \u2013 a Sunday Times Bestseller \u2013 (all recipes with at least 30 grams of protein, on the table in 30 minutes or less), Sophie\u2019s on a clear mission to prove just how tasty and nutrient rich plant-based can be. Plus, show how simple it can be to incorporate into your diet.<\/p>\n
She backs this up by adding that plant-based food has made her feel infinitely better, both physically and mentally.<\/p>\n
\u201cEating pasta sauces or packaged food at university or whatever, I was feeling sluggish and unhappy, and I wanted more from my life,\u201d she says.<\/p>\n
\u201cWith the recipes that I create, it\u2019s all about giving us enough energy to make movement feel possible.\u201d<\/p>\n
Delicious and healthy – Sophie’s ultimate protein bars<\/p>\n
FACTS<\/p>\n
Protein per portion: 18g<\/p>\n
Fibre per portion: 8g<\/p>\n
Plant points: 9<\/p>\n
Total time: (20 minutes, plus setting time)<\/p>\n
Fridge life: 4 days<\/p>\n
Chef and personal trainer Sophie Macfie \u2013 aka @sophsplantkitchen<\/p>\n
INGREDIENTS (Makes 6)<\/p>\n
150g oat flour<\/p>\n
2tbsp ground flaxseeds<\/p>\n
4 heaped tbsp chocolate protein powder<\/p>\n
Half a tsp of cinnamon<\/p>\n
Pinch of sea salt<\/p>\n
6 Medjool dates, pitted and chopped<\/p>\n
80g peanut butter, crunchy or smooth<\/p>\n
150ml soy milk<\/p>\n
80g chocolate<\/p>\n
Half a tsp of coconut oil<\/p>\n
Flaky sea salt<\/p>\n
For the caramel topping:<\/p>\n
60g smooth peanut butter<\/p>\n
60ml maple syrup<\/p>\n
Half a tsp vanilla extract<\/p>\n
1tbsp coconut oil, melted<\/p>\n
Pinch of sea salt<\/p>\n
Soph\u2019s Plant Kitchen 30 in 30: 30g of protein, 30 minutes or less by Sophie Macfie is published in hardback by Yellow Kite, priced \u00a325<\/p>\n
METHOD<\/p>\n
1. First, add the oat flour, ground flaxseeds, protein powder, cinnamon, salt and chopped pitted dates to a large mixing bowl. Mix well, then add the peanut butter and soy milk. Combine the ingredients well with your hands or a sturdy silicone spatula. The mixture should stick together in a big ball but not be so wet that it sticks to your hands. If it sticks, add more oat flour. If it\u2019s too dry, add a touch more soy milk.<\/p>\n
2. Line a 21\u201323 x 11\u201311.5 x 7\u20137.5cm tin with baking parchment. Press the mixture into the lined tin, then smooth over until even. Press again very firmly, using the bottom of a cup or flat-bottomed glass or mug to help.<\/p>\n
3. To make the caramel topping, blend all the ingredients in a small bullet blender. It should be a thick paste, but still spreadable. Spread it over the first layer and pop the tin in the fridge while you melt the chocolate.<\/p>\n
4. To finish the bars, in a small, heatproof bowl, break the chocolate into small pieces. Add the coconut oil, then melt the chocolate in the microwave in bursts, or over a saucepan of simmering water (bain-marie), stirring regularly so it doesn\u2019t burn. Once melted, pour the chocolate over the bars, tilting the tin so the chocolate covers the surface evenly. Sprinkle some flaky salt on top, then pop in the fridge for 30 minutes to set.<\/p>\n
5. Once set, remove and slice the bars with a sharp knife. Store in an airtight container for up to 4 days.<\/p>\n
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