Breakfast mocha no bake protein bars

Breakfast mocha no bake protein bars

Nourish your brain

Keep the brain healthy and boost your mood with these nourishing recipes from Nutritionist and author of the Brain Boost Diet, Christine Bailey (

Breakfast mocha no bake protein bars

Many traditional bars are full of sugars – whether it’s added syrups or dried fruit. These one are much lower in carbohydrate and high in protein thanks to the addition of vanilla protein powder. I have sweetened these with ground up xylitol. You can store these in the freezer and take out in the morning if you want to eat this after a workout or later in the day. These will keep in the fridge for up to one week.

Makes 12 bars
Preparation time: 15 minutes
Freezing time: one hour


  • 100g/scant 1 cup (gluten-free or regular) oats
  • ¾ cup/90g vanilla protein powder
  • 30g raw cacao powder
  • 60g ½ cup coconut oil
  • 30g xylitol
  • 30g almond nut butter
  • 1tbsp vanilla extract
  • 1tsp expresso ground coffee
  • 2-3tbsp almond milk
  • 4tbsp mixed seeds
  • 1tbsp chia seeds


  • Line a 20cm square tin with baking parchment.
  • Place the coconut oil, almond nut butter and xylitol in a saucepan and melt gently for one to two minutes until the oil has melted and the xylitol has dissolved.
  • Place the oats, protein powder, cacao powder, expresso powder and vanilla in a food processor or mixing bowl. Pulse to briefly mix. Add the coconut oil mixture and mix in to combine with two to three tablespoons of almond milk to form a stiff soft dough. Stir in the seeds and beat well to form a sticky dough.
  • Spoon the mixture into the tin and spread out and smooth the surface. Place in the freezer for one hour to harden. Cut into bars and keep in the fridge for up to one week or freeze for up to three months.

Recipes copyright Christine Bailey

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