Chocolate protein bars

1. Mix the dry ingredients in a large bowl, including the almond flour, protein powder and dutch cocoa powder.

2. In a separate small bowl, combine the wet ingredients, including the soy milk, peanut butter, maple syrup and vanilla extract.

3. Combine the wet ingredients in the dry ingredient bowl. Using a spatula, mix to combine well. If the mixture is too dry, add 1-2 Tbsp of plant-based milk until a dough-like consistency form. 

4. To a lined baking tray, press the protein dough. 

5. Meanwhile, melt the chocolate with olive oil. 

6. Drizzle the sauce on top of the protein slab.

7. Place in the fridge for at least 2-3 hours and slice into 6 bars. 

8. Store 3 bars in the fridge and the remaining 3 in the freezer for the following week (if the meal guide is repeated).

Note:

• Dark chocolate - Preferably 70% and over, however just ensure it is milk solid free
• ​Macro Mike protein powder - For this recipe, I used the peanut butter brittle protein; however, any flavour will do well too. This is optional as a higher protein option, however, you can, of course, omit this ingredient. You can get 10% off all Macro Mike products with the code 'amb-raquel'. If you choose, you can omit this ingredient and swap it for another ¾ cup of almond flour.
• ​Dutch cocoa -  This cocoa powder is utilised for its rich and decadent taste. You can alternatively use the cacao powder if you prefer.
• Vitasoy soy milk - If you're not using this brand, please ensure the milk is calcium-fortified and contains 120 mg of calcium per 100 ml. Moreover, suppose you are allergic or prefer different plant-based alternatives. In that case, you can always use another type of milk, given it is calcium-fortified.