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BIO Protein Choc Bar Cookie Dough Style

Discover the BIO Protein Choc Bar Cookie Dough Style - a delicious combination of plant-based proteins and natural chocolate coating.

vegan vegetarian gluten-free lactose-free long-lasting convenience al-dente finger-food portionable superfood

BIO Protein Choc Bar Cookie Dough Style

Recommended Organic Ingredients

Recommended Organic Ingredients
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Recipe
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  • BIO-Coconut oil cold pressed, native
    450 g
  • BIO-Cocoa powder raw 10 – 12 % alkalized
    30 g
  • BIO-Salt, non-iodized (Atlantic Sea Salt)
    15 g
  • BIO-Chocolate drops, semi-sweet
    450 g

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Recipe Note

With our high-quality organic ingredients, you can make delicious and healthy bars that are not only vegan and gluten-free, but also impress with their rich texture.

Dr. Robert Zach
Dr. Robert Zach

Geschäftsführung / CEO

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Preparation

This recipe offers an innovative combination of plant-based proteins and natural sweeteners, ideal for health-conscious consumers. The bars are vegan, gluten-free, and offer a rich texture that is both creamy and chewy.

Preparation of BIO Protein Choc Bar Cookie Dough Style for 30 bars

  1. Prepare protein mix: Mix 870 g of the protein mix (consisting of rice protein, pea protein, soy protein, and pumpkin seed protein) in a large bowl.
  2. Heat liquid ingredients: Heat 450 g of BIO-coconut oil cold-pressed, virgin together with 300 g rice syrup, 300 g date syrup, and 150 g agave nectar in a pot over medium heat until everything is well mixed.
  3. Add dry ingredients: Add the liquid mixture to the protein mix and stir until everything is well combined.
  4. Flavoring: Add 60 g cocoa powder, 30 g BIO-cocoa powder raw 10 – 12% alkalized, 60 g raw cocoa nibs, 15 g sea salt, and 30 g natural cocoa and hazelnut flavor.
  5. Incorporate chocolate coating: Melt 450 g chocolate coating and mix it into the mass.
  6. Shape and cool: Spread the mass on a baking tray lined with baking paper and press it flat evenly. Cool the mass in the refrigerator for at least 2 hours.
  7. Cut bars: Cut the cooled mass into 30 equal bars.

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