Brownie Protein Bar Recipe
Posted on
Fuel your body during or after a workout with this delicious protein bar.
Total time: 50 S
Servings: 8
Calories: 237
Ingredients
- 1 cup almonds soaked for 3 hours and drained
- 1/2 cup pecans
- 1/2 cup water divided
- 0.66 cup dates
- 1 tbsp. chia seeds
- 1/4 cup old fashioned oats
- 2 tbsp. shredded coconut
- 1 tbsp. cocoa or cacao powder
Nutritional Information
- Serving Size: 1 bar
- Fat: 15g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 6mg
- Carbohydrates: 21g
- Fiber: 5g
- Sugar: 10g
- Protein: 6g
Instructions
- Preheat oven to 200°F.
- Add almonds, pecans and ¼ water to FourSide jar and secure lid. Blend on a Low speed for 20 seconds.
- Add remaining ingredients to jar in order listed and secure lid. Blend on a Low speed for 30 seconds.
- Oil (or spray with non-stick spray) a 9-x-9 inch pan and press mixture in to the bottom of the pan.
- Bake for 50 minutes.
- Cool completely and cut into eight 2-x-4 inch pieces.
- Wrap in plastic wrap and use within 3 days or freeze for up to one month.
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Sound delish, but how about a little spell-check before posting…
plastic? and? I actually TRIED to misspell these (the way you did) on purpose but Disqus auto-corrected me.
How is it considered a "Protein bar" when there are only 6g of protein, yet 15 g of fat and 21 g of carbs?
Are you the Blendtec spelling and grammar police Karen or does it make you feel better about yourself to call someone out in a public forum? Trivial!
Which jar? I don’t have any speeds indicated as one or x. Is this outdated?
One could say the same to you.. even me
I just don’t get it how some people make a spelling error a big deal. This is not a term paper, just a protein bar recipe!
Is there really only 1 gram of sugar?
I understood what you wrote…….some people should get a life. Great recipe, thanks.
I’m with you, Karen. These people are paid to put out a professional product and not screw up by misspelling. My dad was a metallurgist who couldn’t spell worth a darn, but was smart enough to have someone proofread his reports. It’s called being sloppy! I know as an IT text writer.
No kidding. Let’s be grateful for someone taking the time to share these wonderful recipes!
Yeah, I was thinking the same thing. One date has 4.5 grams of sugar. With 2/3 of a cup I’d think that would be around 10-12 dates… so if there’s 8 pieces I’d just guess there’s about 7-8 grams of sugar… And that’s if you aren’t using sweetened coconut.
Either way 8 grams of sugar from dates are better than 8 grams of sugar from processed corn syrup. I think I might try this recipe out tonight. Seems legit.
Looks like it! I’m guessing the sweetness will come from the dates and the coconut. I’m going to try this!
This sounds great! I’m off to start those almonds soaking.
Does it matter which jar I use?
You’re right. How rude of me. And thanks for taking the time to point it out Nuuner. I just think if you’re going to post a recipe in a public forum, it would be nice to make sure all the details are double checked. Doesn’t it make you wonder if there are typos in the quantities or steps? They don’t say anything about which jar to use, for example. I don’t really want to waste all those ingredients on a recipe I don’t trust. I guess I’ll wait to see if someone else tries it and see if it works. By the way, try cutting a 9×9" square into 8 2×4" pieces… let me know how that works out for ya!
You are right. It’s just not professional.
Calorielab.com quoted 1 cup of dried dates as having 113g of sugar. For 1/8 of the 2/3 cups here, youre looking at 9g sugar from the dates. (Even if that is inaccurate, dates are quite sweet and a great binder in this recipe. I would definitely guess there to be more than 1g!) Theyre pretty much the only sugar source, and all naturally-sourced sugars, but I agree that this recipe is off in a couple aspects ;)
You do bring up some great points Karen. There are so many online recipes that do not work out as they are either not tested and posted or posted incorrectly. Like in any community, it is good to share all information so that all people are aware.
Very dry. No flavor.
Agreed!
I didn’t submit the recipe, I just saw the personal attack on whoever wrote it and thought it was rude.
What would you do to make this WOW?
No, you were not rude. Neither was yours a personal attack. Commercial websites should maintain professional standards.
I did make these and really didn’t like them. I hope I come across as constructive when I say this. I had to add oil because it was so dry that the nuts wouldn’t even blend. Then, I tasted the batter before baking and there really was no flavor. So, I added about 1/4 cup of honey. I baked them at 200 for 50 minutes and ended up adding another 20 minutes. Turned out kind of spongy and still not very sweet. I will try to get hubby to try them, but unfortunately, I dont consider this one of your best.
you said very dry, no flavor. You tried it?
Not A Personal Attack. An Honest Criticism Of An Unprofessional Recipe Posted On An Official Manufacturer’s Recipe Page By A Professional.
Michele, did you soak your almonds first? I haven’t tried making this but have tried something similar and I found it dry the first time because I hadn’t soaked my almonds long enough. Also if you like sweeter you could try agave or even a little bit of stevia instead of extra honey. Another great binder/ sweetener is medjool dates!
I made these with a few changes. 1. Dried Cherries instead of Dates. 2. Added another TBL of water. 3. Baked for 60 mins.
Turn out good;).
I just made this and it turned out really good for me. Maybe my taste buds are just used to eating this kind of stuff. You have to remember they label it as a protein bar. If you’re expecting a brownie you’re gonna be disappointed. (Adding some salt will help bring out the flavor.)
For the record I tried it in the Wild Side jar but it wasn’t working out so I switched to the Twister jar. Next time I might try it with peanuts too.
Karen, a recipe can not be professional!
An action of a person can be!
I understand your motive. I think the delivery may be the issue.
Very good points. I think the word ‘brownie’ kind of made me expect a brownie! LOL. I don’t yet have the twister jar, but it’s on my radar. Great idea to add salt. I will try these again. Mine turned out kind of spongy. Should they be more firm? Thanks for the tips.
I made these and was very happy with them. I used hazelnuts instead of almonds and carob instead of cocoa and quinoa flakes in .order to get around food intolerances. So happy to find a recipe with no added sugar. I used the twister jar and it was a bit of a struggle, but eventually got the consistency I wanted and they turned out well. Next time I will add some carob chips and maybe swap out some date for fig or other dried fruits.
Let’s drop the negativity (typos, etc), folks, and focus on a really good recipe. Great nutty crunch with a hint of chocolate. No problem at all with the recipe. Thanks, Blendtec!
Tastes better the second day when flavours have had a chance to blend, Bad name- implies that it is chocolate flavoured.
You will use the FourSide jar. Which blender model do you have?
Thank for asking Michele. We’ve updated that in the recipe, the FourSide jar is the one you want to use.
Preheat the oven to 200°F.