Here is Erik’s recipe for Paleo Protein Bars. This recipe has been adapted from Mark’s Daily Apple. One of these Bars provides a great balance of protein, carbs, and fat; everything a CrossFitter needs!
Ingredients:
1 Cup Mixed Nuts + Seeds (I use flax, sesame, macadamia nuts, slivered almonds, and sunflower seeds)
1/4 cup unsweetened shredded coconut
1/4 cup unsweetened almond butter
1/4 cup organic coconut oil
1/4 cup almond meal (or simply pulse approximately 1/4 cup of almonds until it creates a coarse flour)
1 1/2 tsp pure vanilla extract
1/2 tsp of raw organic manuka honey (optional, because the egg will help hold the mixture together)
3/4 cup whey protein powder (StrongerFasterHealthier, available at WCCF is a great grass-fed whey protein)
2 large eggs
1/2 teaspoon Celtic sea salt
1/2 cup dried berries (your choice)
1/2 cup dark chocolate chips
1/4 cup unsweetened coconut to sprinkle on top
Method:
On a cookie sheet, toast nuts+seeds and shredded coconut until golden brown. In order for them to cook evenly, you need to shake up the tray at least once during cooking!
Once toasted, pour mixture into a food processor and pulse until nuts+seeds are chopped and the mixture becomes coarsely ground (sort of the consistency of bread crumbs).
In a mixing bowl, melt coconut oil and almond butter (about 30 seconds). Remove from microwave and stir until smooth.
Add vanilla extract, honey and sea salt. Mix thoroughly.
Fold in nut mixture, almond meal and protein powder until mixed thoroughly.
Add eggs and mix thoroughly.
Fold in berries and chocolate chips.
Press mixture into an 8 by 8 baking pan.
Cook in a preheated oven at 325 degrees for 10 minutes.
Remove from oven, sprinkle a ¼ cup of shredded coconut on top and place under broiler until top begins to brown.
Let cool for 10-15 minutes. Cut into 12 pieces/bars (If I’m feeling particularly hungry, I will cut them into 10 bars).
Enjoy or stack on wax paper/parchment and store in an airtight container.