I always loved the idea of homemade protein power bars or protein balls. They are a great pre and post workout snack. From my experience, most protein bars you buy may pack a protein punch, but they lack in the flavor department. Not to mention all the “extra” stuff in the bars. I like being able to control what I eat. My son’s also recently started working out and he’s constantly drinking protein shakes and eating all types of protein. His lunches consist of full chicken breasts and vegetables. He’s even stopped eating sugar unless they are naturally sugars. I have to be pretty proud of him, he’s only 16 years old. It’s great having a supply of protein power bars on hand for him when he comes back from the gym famished.
One of my biggest concerns with homemade protein bars/balls was the use of peanut butter and nuts/peanuts in the recipe. I don’t normally keep peanut butter in the house due to a family allergy, and I certainly don’t bake with it. You’ll notice most of my recipes on this website are peanut free and nut free.
I came across a recipe for protein bars from Art and the Kitchen that had no nuts! I was quite excited until I realized it was yet again made with peanut butter. But I also noticed the recipe called for sesame seeds, which made me think of the jar of tahini paste I had in my cupboard and has the same consistency as the peanut butter. I gave it a try and SUCCESS!! I am beyond thrilled with the results of these bars.
The original recipe called for dried blueberries, which I did end up buying… but never will again unless I can find them for a much more affordable price. Ouch!
Protein Power Bars
Ingredients
- 1 cup Rice Krispies
- 1 cup dried cranberries
- ½ cup raisins
- ½ cup unsweetened coconut
- ¼ cup hemp seeds
- ¼ cup chia seeds
- 1/3 cup sunflower seeds
- 1/3 cup pumpkin seeds
- ½ cup tahini paste
- ¼ cup honey
- ¼ cup brown sugar , packed
- ¼ cup corn syrup
- 4 teaspoons butter
Instructions
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Combine Rice Krispies, dried fruit, seeds and coconut in a large bowl.
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Place a small pan over medium-low heat. Melt together the tahini paste, butter, honey, brown sugar and corn syrup. Only stir until melted together, if you boil the mixture, it will become too hard when it cools.
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Stir together the melted sauce with the dry ingredients. Until well combined.
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Press firmly into 8x8 lightly buttered pan. Chill in the fridge until set. Cut into squares, wrap individual bars with plastic wrap and store in an airtight container.
