Low Carb Chocolate Fudge Protein Bars (Nut Free)

Ingredients

• Sunflower seed kernels

  Seeds, toasted, without salt

  4 oz or 113g

• Tahini

  Dips and Spreads - Wegmans

  4 oz or 113g

• Whey protein powder

  Gold Standard, Any flavor, 100% whey protein

  75 grams or 75g

• Cocoa

  Dry powder, unsweetened, processed with alkali

  3 oz or 85g

• Salt

  Table

  ½ tsp or 3g

• Coconut oil

  8 tbsp or 109g

• Sugar Free Chocolate Baking Chips

  Hershey's

  8 oz or 227g

• Butter

  Unsalted - Kroger

  1 tbsp or 14g

• The Ultimate Sugar Replacement

  Swerve

  150g

Directions

1. Place all ingredients into a food processor and blend until smooth.
2. Scrape down sides and blend again.
3. Taste and adjust sweetener if needed.
4. Pour batter into a parchment lined loaf pan.
5. Refrigerate for 30 minutes.
6. Slice into 8 bars then cut bars in half to make 16 bars.
7. Freeze for 30 minutes if you are planning on making optional coating.
8. If using optional coating, melt chocolate chips and butter in microwave for 1 minute or stove top. Stir until smooth and no lumps.
9. Dip the bottom half of the bars into the melted chocolate and lay on a parchment lined baking sheet. Drizzle more chocolate on top of bars if desired.
10. Best if kept refrigerated.
11. Recipe by: Brenda Bennett | Sugar-Free Mom (source: https://www.sugarfreemom.com/recipes/low-carb-chocolate-fudge-protein-bars-nut-free/)