Hazelnut Whip Protein Bar

Hazelnut Whip Protein Bar

Recipe by AdminCourse: SnacksCuisine: British


Prep time


Cooking timeminutes


  • 170g hazelnut butter and cocoa butter*

  • 250ml hazelnut, almond or rice milk

  • 70g chopped toasted or roasted unsalted hazelnuts

  • 14g coconut oil

  • 130g Natural Chocolate Pea Protein

  • 60ml maple syrup

  • 250g dark chocolate, roughly chopped, dairy free if necessary


  • Blend together pea protein, hazelnut butter, maple syrup and milk of choice in your food processor.
  • Line an 8 or 9 inch tray with baking paper. Press the dough into the tray and spread evenly.
  • Sprinkle the chopped hazelnuts on top and press them into the dough. Place into the freezer for 30 minutes.
  • Remove and slice into 10 bars. Place onto a plate lined with baking paper and return to the freezer until the chocolate is melted!
  • Melt chocolate and coconut oil in a jug in the microwave; 30 seconds at a time stirring every time you remove it to prevent it from burning.
  • One at a time dunk the bars in the chocolate. Ensure it is fully coated and carefully lift out of the chocolate using a spoon. Transfer across to a fork, gently tap off excess chocolate and return to the baking paper lined tray to firm up.
  • Store in the fridge for up to two weeks or freeze for up to a month.
  • prefer the texture when they have been allowed to sit at room temperature for 5 - 10 minutes; depending on the weather!

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