4-ingredient chocolate cake bars!
These babies are:
– low carb
– sugar free
– grain free
– gluten free
– nut free (since I used organic Sunbutter which is a peanut / nut alternative that only contains organic ground sunflower seeds, that’s it!)
76g of protein in the ENTIRE recipe
19g of protein per slice (1/4 of recipe)
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Cake Bar Ingredients:
– 1 cup greek yogurt
– 1/2 cup cacao powder
– 1/2 cup of Bethany’s Pantry Cocoa DSP *this will not work with other protein powders such as whey, casein, bone broth, beef protein, or collagen as Bethany’s Pantry protein acts as a flour replacement since it provides “bulk”
– 2 Tbsp of Organic Sunbutter
Coating (optional)
chocolate chips of choice (I used 100% unsweetened but sweetened will work just fine)
Method:
Mix all ingredients in a large bowl until it becomes crumbly and it may even seem too dry (but do not add water!). With clean hands, knead into a large ball (it should have the texture of “play dough” – if it still seems too dry, add 1-4 Tbsp of water at a time but be careful not to add too much or it will become too wet). Line a bread pan or glass dish with parchment paper and press dough into the pan. You can immediately slice into bars or squares then coat with melted chocolate if desired or eat it without the chocolate coating.
Notes:
*Store in the refrigerator.
*These bars easily freeze and will thaw within 10 minutes.
