Chocolate Hazelnut Thumbprint Cookies
These Chocolate Hazelnut Thumbprint Cookies are a delightful blend of rich cocoa, buttery cookie dough, and creamy chocolate hazelnut spread….
Make these easy Chocolate Pistachio Protein Bars with vegan protein, pistachio butter, and dark chocolate. A perfect high-protein, healthy snack!
- Prep time15 minutes
- Chill time2–3 hours
- Servings4
- DifficultyEasy
Ingredients Metric For Pistachio Protein Bar
- 80g vegan vanilla protein powder
- 4 tbsp cocoa powder
- 85g pistachio butter
- 2 tbsp maple syrup
- 120ml milk of choice
For the pistachio layer
- 85g pistachio butter
- 1 tbsp maple syrup
For the chocolate coating
- 120g dark chocolate melted
Instructions
- Mix the pistachio butter, milk and maple syrup in a large bowl, then fold in the protein powder and cocoa to form a dough.
- Press into a loaf tin lined with parchment paper. I used a 22×12 cm loaf tin.
- Mix the pistachio butter and maple syrup in a separate bowl, then spread over the top. Freeze for 30 minutes, then slice into bars.
- Melt the chocolate in a heat-proof bowl, then either drizzle the chocolate on top of each bar, or dunk the bars into the chocolate to coat.
- Arrange on a baking sheet lined with baking paper and refrigerate until the chocolate has set.
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