Homemade Protein Bars {Copycat RXBAR}

• porții: Servings 12
• timp activ: 35 minutes
• timp total: 1 hour 10 minutes

Ingrediente

1 cup cashews

1 cup almonds

1 cup egg white protein powder

10 large medjool dates, pitted

2oz dried unsweetened mango

2 oz dried unsweetened pineapple

2-4 tbsp water, as needed

1 cup cashews

1 cup walnuts

1 cup egg white protein powder

10 medjool dates

1 cup dried unsweetened blueberries

2-4 tbsp water, as needed

1 cup walnuts

1 cup cashews

1 cup egg white protein powder

⅓ cup cacao powder (or unsweetened cocoa but use “cacao” for video)

18 large medjool dates

½ tsp mint extract

2-4 TBSP water, as needed

2 cups unsalted peanuts

1 cup egg white protein powder

18 large medjool dates

3-5 TBSP water, as needed

½ cup mini dairy-free chocolate chips

Pineapple Mango

1 cup cashews

1 cup almonds

1 cup egg white protein powder

10 large Medjool dates, pitted

2 ounces dried unsweetened mango

2 ounces dried unsweetened pineapple

2-4 tablespoons water, as needed

Blueberry

1 cup cashews

1 cup walnuts

1 cup egg white protein powder

10 Medjool dates, pitted

1 cup dried unsweetened blueberries

2-4 tablespoons water, as needed

Mint Chocolate

1 cup walnuts

1 cup cashews

1 cup egg white protein powder

⅓ cup cacao powder, or unsweetened cocoa powder

18 large Medjool dates, pitted

½ teaspoon mint extract

2-4 tablespoons water, as needed

Peanut Butter Chocolate Chip

2 cups unsalted peanuts

1 cup egg white protein powder

18 large Medjool dates, pitted

3-5 tablespoons water, as needed

½ cup mini dairy-free chocolate chips

Instrucțiuni

First the nuts get broken down with the egg white protein powder.

Then the dates and (soaked) dried mango plus pineapple get added to the bowl.

This is where the mixture almost comes together. And you’ll see just by adding tablespoons of water (usually 2-4 total) helps the protein bar mixture get sticky enough to where it will press into a pan.

Tips for making copycat RXBARs

While pulsing in the Medjool dates and other mix-ins (i.e. pineapple, mango, or blueberries) the mixture may look dry. Continue processing and being adding water one tablespoon at a time, letting the motor continue to run about 5 seconds in between each water addition. You *can* overmix these which will lead to a gummy and sticky texture. The mixture comes together in the pan as well once it is pressed together.

For the fruit based flavors, you don’t need as many Medjool dates because you’re adding in the dried fruit.

Use a lightly oiled pastry roller for flattening out the mixture in the pan. The oil prevents the mixture from sticking to the wood. Wetting it will also help. Alternatively, you can take a square piece of parchment paper and flatten with your hands are a large flat measuring cup.

You can cut these homemade protein bars into 16 squares, 12 rectangles, or even shape them into balls or flatten into cookies. Note the nutrition per serving will change.

Adaptations / Looking for more flavors?

For Chocolate Sea Salt: simply omit the mint extract from the Mint Chocolate flavor and top the bars with flaked sea salt before placing in fridge or freezer to set.

For Apple Cinnamon: use the Blueberry flavor as your base but sub the dried blueberries for dried unsweetened apple slices (4oz) and add 1 tablespoon cinnamon. You could also use pecans as part of the nut mix for additional flavor.

For Chocolate Coffee: Use this recipe already posted on my site.

For Mixed Berry: Use the Blueberry flavor as your base but use a mix of dried blueberries, dried raspberries and dried cranberries (equal to 1 cup). I would opt for all cashews here or a mix of cashews and almonds.

Pineapple Mango

If dates or dried mango and pineapple are super dry, soak in warm water for 3-4 minutes then drain well.

Line a 8×8 pan with parchment paper (or use silicone pan), set aside.

In the bowl of your food processor with S blade, process almonds, cashews, and egg white protein until nuts have broken down into small pieces.

Add in pitted dates, dried mango and pineapple; process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water.

Transfer. Once mixtures has come together and is sticky, transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan.

I use the little pastry roller to make it extra flat.

Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares.

Blueberry

Line a 8×8 pan with parchment paper (or use silicone pan), set aside.

In the bowl of your food processor with S blade, process cashews, walnuts and egg white protein until nuts have broken down into small pieces.

Add in pitted dates and dried blueberries; process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water.

Transfer. Once mixtures has come together and is sticky, transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan.

Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares, or roll into balls.

Mint Chocolate

Line a 8×8 pan with parchment paper (or use silicone pan), set aside.

In the bowl of your food processor with S blade, process walnuts, cashews and egg white protein until nuts have broken down into small pieces.

Add in cacao powder, pitted dates and mint extract; process until combined. With the motor running add about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water.

Transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan or use pastry roller.

Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares. Or try rolling into tablespoon size balls.

Peanut Butter Chocolate Chip

Line a 8×8 pan with parchment paper (or use silicone pan), set aside.

In the bowl of your food processor with S blade, process peanuts and egg white protein until nuts have broken down. It won't take much because the peanuts are already fairly small.

Add in pitted dates; process until combined–the mixture will look a little dry. With the motor running about 1 tablespoon of water at a time until mixture is sticky and everything comes together. Depending on if your dates were juicy or dry, you may need less or more water. I needed 5 tablespoons water here. Once the mixture has come together, remove the S blade and fold in chocolate chips. If using regular-sized morsels, feel free to pulse in.

Transfer to lined 8×8 pan or silicone pan. Use slightly wet hands to press evenly into pan.

Place pan in fridge for 1 hour, or freezer for 30 minutes before cutting into bars. Use large sharp knife and cutting board, cutting bars into 12 or 16 squares. Or roll into balls, press into cookie shape, etc.

Store bars covered in fridge for 2-3 weeks. Or in freezer for about 3 months.