Triple Layer Vegan Protein Bar Recipe

Protein bars are a convenient way to top up your overall daily intake, but let's be honest; they're pricey too. This recipe makes up a huge batch of twelve delicious triple layer vegan protein bars with just a few simple ingredients. They're really simple to make and store well in the freezer or fridge.

Serves 12

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Triple Layer Vegan Protein Bar Bottom Layer Ingredients:

• 3 scoops (98g) Prozis vanilla soy protein powder

• 25g vegan butter, softened or melted

• 75g maple syrup

• 80g oats, blended into a flour

• ~200ml unsweetened soya milk (add slowly to desired consistency)

Triple Layer Vegan Protein Bar Middle Layer Ingredients:

• 60g Prozis crunchy cinnamon peanut butter

• 15g maple syrup

• ~120ml unsweetened soya milk

• 1 scoop (33g) Prozis vanilla soy protein powder 

Triple Layer Vegan Protein Bar Top Layer Ingredients:

• 100g Prozis zero added sugar dark chocolate chips

• 10g Prozis dark chocolate protein puffies

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Triple Layer Vegan Protein Bar Recipe Method

Prepare Bottom Layer:

1. In a bowl, combine the Prozis vegan soya protein powder, softened vegan butter, maple syrup, and oat flour. Slowly add the unsweetened soya milk drop-by-drop, stirring until the mixture becomes doughy and can be moulded (the amount of milk you need may vary if you use a different protein).

2. Line a shallow brownie tin with greaseproof parchment paper and press the mixture firmly into the bottom. I used a spatula to flatten it all out and compact it well. Place the pan in the freezer while you make the middle layer.

Prepare Middle Layer:

1. In a small saucepan over a low heat, stir together Prozis cinnamon crunch peanut butter, maple syrup, and milk until smooth and creamy.

2. Remove from heat, add the protein powder, and stir until the mixture is thoroughly blended and creamy.

3. Remove the bottom layer from the freezer. Spread the middle layer evenly over the bottom layer in the lined brownie tin.

4. Return to the freezer for 20 minutes to allow the layers to firm up while you prepare your top layer.

Prepare Top Layer:

1. Melt the Prozis zero added sugar dark chocolate chips in a dish sat on top of a pan of boiling water (or using short microwave intervals if you prefer), stirring regularly.

2. Remove the brownie tin from the freezer. Pour the melted chocolate over the middle layer, tilting the pan quickly for an even coating of chocolate before it sets.

3. Sprinkle over the Prozis dark chocolate protein puffies, and a pinch of quality sea salt.

4. Place the brownie tin back in the freezer for 20 minutes.

5. Remove from the freezer and slice into 12 bars.

These bars store great in the fridge for up to 5 days, or in the freezer for longer. I keep mine in the freezer and get one out about 30 minutes to thaw at room temperature before I eat it. Enjoy!

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Nutrition

Calories per bar 185 Protein 12.2 Carbs 17.2 Fat 7.7 Fibre 2.3