Easy, All-Natural Protein Bars

You can never have too many side dish recipes, so give Easy, All-Natural Protein Bars a try. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 6 and costs 99 cents per serving. One portion of this dish contains approximately 8g of protein, 13g of fat, and a total of 241 calories. This recipe from spoonacular user coffeebean requires almonds, dates, figs, and hemp protein powder. From preparation to the plate, this recipe takes around 15 minutes. Easy, All-Natural Protein Bars, Easy, All-Natural Protein Bars, and Easy, All-Natural Protein Bars are very similar to this recipe.

Servings: 6

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 cup almonds

2/3 cup dates

2/3 cup dried figs

3 tablespoons hemp protein powder

Equipment:

food processor

blender

Cooking instruction summary:

Simple Process

  • Process the almonds (or other nuts) in a food processor or high-speed blender. You don’t need a fine powder, but if the almond chunks are too large it may be difficult to keep the bars from falling apart.
  • Add the figs, dates, or another moist dried fruit and process until evenly mixed. You may need to scrape the sides of your blender a few times.
  • Add any mix-ins you desire (shredded coconut, chocolate chips, protein powder, etc.) Be careful not to make the mixture to wet or too dry. If necessary, you can add a little water to help blend.
  • Dump the mixture onto a flat surface and form your bars. Store in the fridge or freezer. Enjoy!
That's all

 

Step by step:


1. Simple Process

2. Process the almonds (or other nuts) in a food processor or high-speed blender. You don’t need a fine powder, but if the almond chunks are

3. too large it may be difficult to keep the bars from falling apart.

4. Add the figs, dates, or another moist dried fruit and process until evenly mixed. You may need to scrape the sides of your blender a few times.

5. Add any mix-ins you desire (shredded coconut, chocolate chips, protein powder, etc.) Be careful not to make the mixture to wet or too dry. If

6. necessary, you can add a little water to help blend.Dump the mixture onto a flat surface and form your bars. Store in the fridge or freezer. Enjoy! That's all


Nutrition Information:

Quickview
240 Calories
7g Protein
12g Total Fat
28g Carbs
10% Health Score
Limit These
Calories
240k
12%

Fat
12g
19%

  Saturated Fat
0.98g
6%

Carbohydrates
28g
10%

  Sugar
19g
22%

Cholesterol
0.0mg
0%

Sodium
2mg
0%

Get Enough Of These
Protein
7g
16%

Vitamin E
6mg
41%

Manganese
0.67mg
34%

Fiber
6g
27%

Magnesium
82mg
21%

Vitamin B2
0.3mg
17%

Copper
0.33mg
16%

Phosphorus
135mg
14%

Potassium
394mg
11%

Calcium
100mg
10%

Iron
1mg
9%

Zinc
0.9mg
6%

Vitamin B3
1mg
6%

Vitamin B1
0.07mg
5%

Vitamin B6
0.08mg
4%

Folate
15µg
4%

Vitamin K
3µg
3%

Vitamin B5
0.28mg
3%

Selenium
1µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Balsamic Roasted Pork Chops

A Healthy Life for Me

Lemon Kropla (Lemon Drop)

Foodnetwork

Mini Cinnamon Sugar Pumpkin Muffins

Averie Cooks

Sand Art Brownie Mix

Taste of Home

Bacon Wrapped Smoked Salmon Stuffed Sweet Peppers

Pale Omg