Protein bars
Preparation
For approx. 16 small bars of about 20 g each
- Leave the almond butter to stand at room temperature overnight.
- Chop the pumpkin seeds coarsely in the blender and put aside.
- Purée the chia seeds coarsely with a hand blender.
- Mix all the ingredients except for the pumpkin seeds in a bowl and knead to a uniform mixture.
- Line a small baking dish (20 x 30 cm) with baking paper, pour in the mixture and spread until smooth.
- Put the mixture on the baking paper in the freezer for 2 hours, then cut into small bars (about finger-sized).
- Place the chopped pumpkin seeds on a plate and roll the bars in it. Store in a cool place.
Nutritional values
| For the entire recipe | |
| Energy | 1.629 kcal |
| Protein | 99,6 g |
| Fat | 131,1 g |
| Carbohydrates | 12,8 g |
| Ketogenic Quotient | 1,2:1 |