MOCHA PROTEIN BARS WITH ALMOND BUTTER FILLING 

Makes 18 bars 

Gluten free : Dairy Free : Vegan 

 

1 cup (210g) dried dates 

1 sachet EIMELE METABOLISM BOOSTING COFFEE*

2 tablespoons coconut oil, melted 

3/4 cup (85g) almond meal 

1 sachet EIMELE CHOCOLATE MEAL REPLACEMENT SHAKE*

 

Almond butter filling:

4 tablespoons almond butter 

1 tablespoon coconut oil, melted 

 

Soak the dried dates in EIMELE METABOLISM BOOSTING COFFEE mixed with 1/4 cup boiling water for 20 minutes. Whilst soaking, whisk together ingredients for almond butter filling in a bowl and set aside. Once dates are soaked add dates with remaining coffee to a food processor with coconut oil, almond meal and EIMELE CHOCOLATE MEAL REPLACEMENT SHAKE and blitz until it becomes a dough. Line a 14x20cm (or near to) loaf tin with greaseproof paper. Spread half in the mix evenly across the base, pour over the almond butter filling and place in freezer to initially set for 20 minutes. Evenly spread the remaining mixture over then place back into freezer to set completely for 5 hours or so. Slice into pieces, store and enjoy from freezer. 

 

*If you don’t have the EIMELE METABOLISM BOOSTING COFFEE make a strong shot of coffee equivalent to 1/4 cup for soaking the dates. 

* If you don’t have the EIMELE CHOCOLATE MEAL REPLACEMENT SHAKE, add an additional 1/2 cup almond meal and 2 tablespoons raw cacao powder to the mix.