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protein bar cut open with tigernut butter filling

TIGERNUT BUTTER PROTEIN BARS

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Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes
Chill Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 bars
Calories: 944kcal
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Since Tigermilk bars are nostalgic for me, I created a healthier version with a similar carob-nutty flavor and a texture you can really sink your teeth into and chew.

Ingredients

Protein Bar Ingredients:

  • ½ cup coconut flour
  • 1 ½ cups protein powder I like Hydrolyzed beef protein AI Paleo by Rootcology
  • 2 cups tigernut butter can purchase or diy with 1 ½ cups tigernut flour plus ½ cup plus 1 tablespoon avocado oil
  • ½ cup maple syrup

Carob Coating Ingredient:

  • 1 cup palm shortening
  • 1 cup coconut butter not oil
  • ¼ cup coconut sugar or maple sugar
  • ⅔ cup carob powder
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon sea salt leave out if adding flake salt for garnish

Instructions

  • Get ready. Use silicone bar mold or line a glass Tupperware or baking dish with parchment paper and set aside. For thicker bars, use an 8 x 8-inch pan. For thinner bars or bark, use any size bigger.
  • Whisk the protein powder with the coconut flour. In a large mixing bowl, whisk the coconut flour and protein powder.
    protein powder mixed in bowl with coconut flour
  • Melt the tigernut butter with the maple syrup.
    In a small pot over low heat, melt the tigernut butter with the maple syrup until you can stir until smooth.
  • Combine the wet and dry mixtures.
    Use a spatula to combine the dry and wet mixtures to form a very thick, sticky, smooth paste.
    *Troubleshooting: If the mixture seems dry and crumbly (it should be moist, sticky, and very thick) then you need to add more liquids, try 1 tablespoon maple syrup and 1 tablespoon avocado oil (or coconut oil) until you reach the desired texture.
    IF you mixture is too wet, consider adding more protein powder.
    dry and wet ingredient mixture combined in bowl to form a paste
  • Press protein paste into prepared container. Transfer the protein bar paste into the prepared pan and press firmly in place. Refrigerate or freeze until firm.
    protein paste pressed into pan lined with parchment paper
  • After the bars are firm, it's time to make the carob mixture. In a small saucepan over medium-low heat, melt the palm shortening and coconut butter.
    melted palm oil and coconut butter in pot
  • Add the coconut sugar (or maple sugar) and stir frequently to distribute evenly (remember, coconut sugar will not completely dissolve). To avoid scorching, remove promptly from the heat and whisk in the carob powder, vanilla, and sea salt.
    melted carob mixture in pot
  • Working rather quickly, make the bars! You should get 8 large bars or 10 to 12 smaller ones.
    Easy Way: Drizzle the carob coating over the top of the protein and refrigerate. Once set, use a knife to shape into squares or bars.
    Hard Way: Cut into bars first and dip the protein bar into the carob mixture to cover.
    protein bar dipped in bowl of liquid carob mixture
  • Refrigerate to allow the shell to harden. Serve when carob coating is firm and set.
    carob dipped bars on parchment paper

Video

Notes

If you want to sprinkle with Maldon flake salt, you should omit the salt in the recipe so that the bars won't be overly salty.

Nutrition

Serving: 1large bar | Calories: 944kcal | Carbohydrates: 48g | Protein: 33g | Fat: 74g | Saturated Fat: 21g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 30g | Cholesterol: 34mg | Sodium: 144mg | Potassium: 646mg | Fiber: 16g | Sugar: 25g | Vitamin A: 56IU | Vitamin C: 0.4mg | Calcium: 341mg | Iron: 5mg