Lupin & Roasted Nut Bar

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These toasted protein flake bars are made all the more delicious by roasting the nuts and, you guessed it, dipping them in chocolate! 
This recipe is based on one posted in the Don’t Call Me Brunch series by SBS Food.

100g Lupins for Life Toasted Protein Flakes 

100g raw almonds

50 g raw pistachios 

1 tbsp almond meal

1 tbsp chia seeds

⅓ cup crunchy peanut butter

¼ cup honey

175 g pitted dried dates

200 g 70% cocoa dark chocolate 

1 tbsp coconut oil


Preheat oven to 180°C. Line a 20 cm x 10 cm baking tray with baking paper.

Spread the Toasted Protein Flakes evenly onto a baking tray. These are already toasted, so you only need to pop them into the preheated oven for 5 minutes or until slightly more golden but not browned. Remove from oven and allow to cool.

Spread almonds and pistachios evenly onto a separate baking tray and bake for 10-12 minutes or until lightly golden. Remove from oven and allow to cool.

Place almonds and pistachios into a food processor and pulse until coarsely chopped. Combine Toasted Protein Flakes, almonds, pistachios, almond meal and chia seeds into a large mixing bowl, mix well.

Place peanut butter and honey into a small saucepan. Stir over low heat until peanut butter melts. Mix well and remove from heat and allow to cool for 5 minutes. 

Place dates into a food processor and process until a thick paste forms.

Add dates and honey mixture to dry ingredients. Mix with a wooden spoon until well combined. Press mixture into prepared tin. Use the back of a dessert spoon to press themixture firmly into the baking tray. Refrigerate for 1 hour or until firm. 

Break up the chocolate into chunks, and add it and the coconut oil to a non-stick saucepan. Stir over low heat until melted. Do not stop stirring or you’ll have a good excuse to eat the chocolate straight out of the saucepan! 

Lift the bars out of the tray with baking paper, cut the bars down the length of the tray, and then cut into 14 bars.

Pour the melted chocolate into a flat container or tray, and dip each bar length-ways into the chocolate. 

Store in the fridge. If they last long enough to store.

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