These protein bars are really good and easy to make in a food processor or blender. I air fry the bars in about 30 minutes, or you can bake them for a little longer in a regular oven. The bars are soft, slightly squidgy, like a good brownie, and sweetened with nutrient dense pitted dates rather than artificial sweeteners. A can of black beans provides protein to the bars, but be sure to use "no salt added" beans as you'll use the liquid in the can as well as the beans (using regular beans will make the bars too salty). Coconut and pecans top the bars, providing even more protein as well as the typical "German chocolate" taste. Cocoa power and dark chocolate chips give the bars a rich taste, and keep them from tasting "beany." The bars aren't super sweet, but I think they are just sweet enough. They are good warm, and I especially like them cold from the refrigerator. The bars are loaded with nutrition, so "worth eating," and they are great (in moderation) if you're on a diabetic diet or want to "eat healthy." Enjoy!
Low Sugar German Chocolate Cake Protein Bars (Diabetic Friendly) -- Makes an 8-Inch Pan
1/2 cup of rolled oats (I use old fashioned)
3/4 cup of pitted dates
15-ounce can of no salt added black beans with their liquid
1/2 cup of canola oil
2 large egg yolks
1 teaspoon of vanilla
1/2 teaspoon of chocolate extract (optional but good)
1/2 teaspoon of baking powder
1/2 teaspoon of salt
1/4 teaspoon of cinnamon
1/3-1/2 cup of dark chocolate chips
1/3 cup of unsweetened coconut
1/2-2/3 cup of chopped pecans
Line an 8-inch square pan with baking parchment or aluminum foil and spritz the parchment/foil with non-stick cooking spray. To the bowl of a large food processor fitted with the S-blade add the oats and dates and pulse them together until the oats are mostly ground and the dates are chopped into small bits in the oat flour. Add the can of beans, oil, egg yolks, vanilla, and chocolate extract the processor bowl and pulse them into the oat/date mixture until completely incorporated. Add the baking powder, salt, and cinnamon and pulse them in until completely incorporated. Remove the S-blade carefully and stir in the chocolate chips by hand. Transfer the mixture to the prepared pan and smooth it evenly into the pan. Sprinkle the top of the mixture evenly with the coconut and the chopped pecans. Press the coconuts/nuts into the mixture just a bit with your hand.
Air Fryer: Air fry the mixture at 320 degrees for about 30 minutes or until set and the coconut/nuts are a bit browned. Let the air fried mixture cool at least 15 minutes before cutting it.
Oven: Preheat the oven to 320 degrees and bake the mixture for about 35 minutes or until set and the coconut/nuts are a bit browned. Let the baked mixture cool at least 15 minutes before cutting it.
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