Mexican Hot Chocolate Protein Bar

5 from 1 vote

Cocoa with a little bit of heat from cayenne and cinnamon makes for a fun variation on these delicious protein bars.

Course Breakfast, Snack

Cuisine American

Keyword american, breakfast, Chocolate, cinnamon, dairy-free, easy, mexican, nightshade-free, no-bake, no-cook, snack, vegetarian

Prep Time 10

Cook Time 1

Total Time 1 10

Servings

Calories 231kcal

Author Jenny Ross

1 cup egg white protein powder sugar free vanilla flavored
4 tablespoons collagen peptides optional
1 1/2 cups almond flour
1/3 cup cocoa powder
1/4-1/2 teaspoon cayenne pepper optional - start with 1/4 teaspoon and add more if you want more heat, omit for nightshade-free
2 teaspoons cinnamon
1/4 teaspoon salt
1/3 cup monk fruit powdered, or 1/2 teaspoon stevia glycerite, or more, to taste
1/4 cup water plus more as needed
1/2 cup sugar-free chocolate chips or chopped, such as Lily’s

Get Recipe Ingredients

Combine protein powder, collagen, almond flour, cocoa, cinnamon, cayenne, sweetener, and salt in a food processor.
With the food processor running, stream the water in. Process until the batter comes together in a large ball. Add water a tablespoon at a time and process well to ensure it is incorporated before adding more if it seems too dry. Knead in the chocolate.
Press into an 8×8-inch pan lined with parchment or plastic wrap.
Refrigerate until cool and set, about an hour, slice into 12 bars and wrap individually with parchment paper. Store in the refrigerator until eating as they can spoil. These can be taken for travel and will not melt although they will get quite soft and tacky when warm.