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Sarah's choc almond protein bars

Total Time
17 min
15 min
2 min
A magic mix of caramely dates, crunchy nuts and seeds, and a chocolaty drizzle. Sarah's (@sarahs_recipes) protein bars tick allthe boxes! To keep them firm, store in the freezer and remove them 5–10 minutes before eating for a satisfying treat.


Fresh dates

1 cup(s), (230g, about 15 dates), pitted

Almond meal

¼ cup(s), (30g)

Rolled oats, dry

1 cup(s), (90g)

Skim milk powder

cup(s), (65g)

Vanilla bean extract, alcohol free

2 tsp

Pumpkin seeds (pepitas)

2 tbs

Dark chocolate melts

10 g

Skim milk powder

1 tsp


  1. Combine dates and 1 tablespoon boiling water in a medium microwave-safe bowl. Cover and microwave on High (100%) for 1 minute.
  2. Process dates, almond meal, oats, milk powder, vanilla and 1 tablespoon water in a food processor until well combined. Transfer to a large bowl and stir in pepitas.
  3. Lightly spray a 10 cm x 20 cm (base measurement) loaf tin with oil and line base and sides with baking paper. Press date mixture evenly into prepared tin with damp hands.
  4. To make topping, microwave chocolate melts in a small microwave–safe bowl on High (100%) in 20-second bursts, stirring in between, until melted. Stir in skim milk powder and 1 teaspoon water until combined. Drizzle over date mixture. Cover and place in freezer for 2–3 hours, until firm. Cut into 9 bars. Store bars in a reusable container in the freezer.


TO FREEZE: Store bars as above for up to 2 months.