John Myers
Ingredients for 1 servings:
- 100 g protein powder (vanilla, sweetened), e.g. whey
- 250 g low-fat quark or skyr
- 100 g cocoa powder
- 1 tsp cinnamon powder
- 1 tsp salt
- 100 g milk chocolate
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 27 minutes
quick, chocolatey and creamy
Knead together the protein powder, low-fat curd cheese, cocoa, and spices. Melt the chocolate and stir in until the thick, creamy mixture is smooth and uniform again. Spread the solid mixture on a sheet of baking paper or, for a smoother result, roll it out between two sheets of baking paper and then peel off the top paper. Bake for 10-12 minutes at 150°C (300°F). The dough can and should be a little sticky on the inside, but the surface must be stable and dry. Allow to cool briefly. Cut cold or warm. This is best done with a sharp pizza cutter, which is cleaned after each cut. Allow to cool overnight. Then store in the refrigerator, ideally in a container, separating several stacked layers with baking paper. Makes 12 bars of 46g each, each with 109 kcal, 12g protein, 10.7g carbohydrates (including 5.8g sugar), and 4g fat. These chocolate protein bars have excellent nutritional values and taste as creamy and chocolatey as a French chocolate cake. They’re still quite unspectacular in appearance; feel free to share your ideas in the comments.
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