Sophie Macfie’s ultimate protein bars

Delicious and healthy, they’re perfect for that pre or post-workout snack.

Sophie Macfie’s ultimate protein bars (Haarala Hamilton/PA)

“You guys are going to LOVE these,” says plant-based chef Sophie Macfie, aka @sophsplantkitchen. “They’re healthy (free from additives or the unnecessary add-ins some of the shop-bought kinds contain), easy, delicious and made from wholefood ingredients. Plus, they’ll save you money on expensive protein bars!

“Great for pre/intra/post-workout, or as a snack, they’re full of quick-releasing carbs from the oat flour, and protein from the protein powder, soy milk, nuts and seeds.”

Ultimate protein bars

Ingredients:

(Makes 6)

Total time: (20 minutes, plus setting time)

Fridge life: 4 days

• 150g oat flour

• 2tbsp ground flaxseeds

• 4 heaped tbsp chocolate protein powder

• ½tsp cinnamon

• Pinch of sea salt

• 6 Medjool dates, pitted and chopped

• 80g peanut butter, crunchy or smooth

• 150ml soy milk

• 80g chocolate

• ½tsp coconut oil

• Flaky sea salt

For the caramel topping:

• 60g smooth peanut butter

• 60ml maple syrup

• ½tsp vanilla extract

• 1tbsp coconut oil, melted

• Pinch of sea salt

Method:

1. First, add the oat flour, ground flaxseeds, protein powder, cinnamon, salt and chopped pitted dates to a large mixing bowl. Mix well, then add the peanut butter and soy milk. Combine the ingredients well with your hands or a sturdy silicone spatula. The mixture should stick together in a big ball but not be so wet that it sticks to your hands. If it sticks, add more oat flour. If it’s too dry, add a touch more soy milk.

2. Line a 21–23 x 11–11.5 x 7–7.5cm tin with baking parchment. Press the mixture into the lined tin, then smooth over until even. Press again very firmly, using the bottom of a cup or flat-bottomed glass or mug to help.

3. To make the caramel topping, blend all the ingredients in a small bullet blender. It should be a thick paste, but still spreadable. Spread it over the first layer and pop the tin in the fridge while you melt the chocolate.

4. To finish the bars, in a small, heatproof bowl, break the chocolate into small pieces. Add the coconut oil, then melt the chocolate in the microwave in bursts, or over a saucepan of simmering water (bain-marie), stirring regularly so it doesn’t burn. Once melted, pour the chocolate over the bars, tilting the tin so the chocolate covers the surface evenly. Sprinkle some flaky salt on top, then pop in the fridge for 30 minutes to set.

5. Once set, remove and slice the bars with a sharp knife. Store in an airtight container for up to 4 days.

Protein per portion: 18g, fibre per portion: 8g; plant points: 9

(Haarala Hamilton/PA)

Soph’s Plant Kitchen 30 in 30: 30g of protein, 30 minutes or less by Sophie Macfie is published in hardback by Yellow Kite, priced £25. Photography by Haarala Hamilton. Available now