No-Bake Chocolate Topped Fruity Protein Bars

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.

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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!

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Ingredients:

  • 3 x Perkier Goji & Cranberry Quinoa Bars
  • 1 x can chickpeas, drained
  • ยผ 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)

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Get making!

  1. 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 itโ€™s mostly smooth but still a little chunky.
  2. Scrape out and spoon into a lined loaf tin (silicone if possible), then spread evenly.
  3. 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.
  4. Now enjoy or keep in the freezer for up to 1 month.

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