Cashew Butter Chocolate Protein Bars

50g cashew butter 

2 tbsp coconut oil

85g coconut palm syrup

1 tsp vanilla extract

80g vegan chocolate protein powder

60g rolled oats 

1 tbsp chia seeds

3 tbsp agave syrup

For the topping:

3 tbsp dairy free chocolate chips 

1 tsp coconut oil

Profusion Coarse Pink Himalayan Salt

  1. Heat the cashew butter, coconut oil, coconut palm syrup, vanilla extract and agave syrup in a saucepan over a low heat, stirring continuously until well combined. 
  2. Remove from the heat and stir in the protein powder until smooth, then fold in the oats and chia seeds. Place the mixture in an 8×4 inch loaf tin lined with parchment paper.
  3. Add the chocolate chips and coconut oil to a small saucepan and place over a low heat until melted. Drizzle over the tops of the mixture in the loaf tin, and spread to cover completely. 
  4. Place in the fridge for 1 hour before removing from the loaf tin and topping with a generous sprinkle of the Himalayan salt. Slice into 10 squares, and then store the bars in the fridge; keep tightly wrapped or in an airtight container for up to 2 weeks.
  5. Enjoy as a pre or post-workout snack for a boost of high protein energy!

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