Are you ready for another recipe using Perkier healthy wheat-free, gluten-free and dairy-free snack bars? This time I used their fruity Goji & Cranberry Quinoa Bars (head over here for my review of them) to create these protein-packed treat with a cheeky raw chocolate drizzle.
They are gluten-free, wheat-free, dairy-free and contain no refined sugar, plus you don’t need to bake them and are ideal to grab straight from the freezer when you’re peckish. Enjoy!
Ingredients:
- 3 x Perkier Goji & Cranberry Quinoa Bars
- 1 x can chickpeas, drained
- ¼ cup dates, soaked in boiling water for 10 minutes
- 2 tablespoons almond butter (I used Meridian)
- 2 scoops protein powder (use vanilla or chocolate; vegan or whey)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
For the chocolate drizzle:
- 1 tablespoons coconut oil (I used Lucy Bee)
- 1 tablespoon maple syrup
- 2 tablespoons cacao powder (I used Kaizen Living)
Get making!
- Break the Perkier bars into small pieces and place in a high-power blender. Add the rest of the ingredients and gradually blend everything together until it’s mostly smooth but still a little chunky.
- Scrape out and spoon into a lined loaf tin (silicone if possible), then spread evenly.
- Place in the freezer for at least 4 hours until firm.
Remove the loaf tin from the freezer 5 minutes beforehand then slice into bars.
Gently melt the coconut oil and maple syrup, then whisk in the cacao powder to form a smooth chocolate sauce. Drizzle over the top of each one, then return to the freezer for at least 15 minutes. - Now enjoy or keep in the freezer for up to 1 month.
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