Being one of those unlucky folks who don’t only gain weight easily but is also stricken by having sweet teeth (in fact all 32 of them are sweet), it fills my heart with heavenly joy that whenever I monomaniacally long for something sweet – which happens every… now and again – there is a way. Only a bit of creativity is needed.
Can you recall being unable to concentrate on anything because you see pink doughnuts sprinkled with colourful candies everywhere, your head is in a huge cloud of cotton candy and you feel that without immediate carbohydrate intake your brain will definitely disintegrate. You dream of pancakes and cheesecakes all night and wake up relieved that you hadn’t died of hunger after all. Well, these are the times when no will-power will prevent you from getting out of bed and, still in your pajamas, access your hidden stash of Nutella on the topmost shelf of the kitchen cupboard (you thought once hidden you would forget about its existence, but, well…). Now, no matter how high the cupboard is or whether a three-headed dragon is standing guard, I myself would even fight Godzilla with my bare knuckles just to get hold of the treasure. Well, I might have exaggerated a tiny bit, but you get the feeling, right? Going the Paleo route? Opt for these all-natural Paleo protein bars with tasty kicthen recipes for the whole family.
Related: Yummy low carb protein bar recipes
For such unbearably tough moments here we come with a high-protein chocolate bar recipe with friendly fat and carbohydrate content.
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- 8 tbs protein powder vanilla-flavoured or untasted
- 8 tbs of ground peanuts
- 1 tbs coconut flour
- 40 ml almond milk
- 2 tbs protein powder vanilla-flavoured or untasted
- 3-4 tbs ground pistachios
- a few drops of water
- 40 g sugar-free white chocolate
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1. To prepare the topping mix the dry ingredients and slowly add the almond milk. Be careful, you will have to end up with a relatively firm mixture so that you can make six small bars out of it. Eventually you can put it in the fridge for a while to make it stiffer.
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2. To prepare the pistachio layer first grind the pistachios into rough crumbs. Add the protein powder and a touch of water to make it into a thick, sticky mixture, then spread it on the small bars.
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3. Melt the chocolate over boiling water and either dip the bars in the coating or try to use a knife to coat the bars.
See also: White chocolate cups tastefully designed with raspberry
Related: Best KitchenAid stand mixers