ChagaCino Protein Bars – with just a hint of coffee (CappucCino). Has anyone tried Mushroom Coffee yet?? I was lucky enough to sip on a cup recently. Thanks @surferbaron! If you have a chance to try @foursigmatic coffee, DO IT. It was delicious & instant – perfect for those days when running out the door (as I do so often). While I was cupping my coffee, I decided to jump onto my computer to read about Chaga mushrooms. Turns out, they’re local!…well, grow in B.C. among many other places. Gonna find me some Mushrooms! Disclaimer: beware of poisonous mushrooms as they can be difficult to distinguish from others. Also, please take a moment to lookup the ‘right way’ to pick a mushroom. Very important info.
SO…why protein bars – simply because I’m asked about protein ALL THE TIME. As a vegan, how do you get enough protein? It’s questions like this that get me excited about my plant based journey. I’ve learned SO much about the foods we consume since becoming vegan, AND it’s introduced me to many delicious plant based options FILLED with protein. You just have to be open to it. These protein bars take the guesswork out of getting the goods – like the coffee, it’s grab&go. Not to mention, they’re rich in antioxidants, fibre, minerals and other necessities that your body will love you for.
I ordered Canadian Chaga on amazon.ca, and apparently it’s widely available. Do some shopping around as there are reasonably priced options as well as varying quality. When ordering, I highly recommend reading the reviews. The consistency varies greatly from a very fine power to coffee ground-like. One last note…read the ingredient list. I ordered ground wild Chaga (raw), no added preservatives. For this recipe, you want it finely ground/powdery – use a coffee grinder if necessary.
These protein bars take the guesswork out of getting the goods – like the coffee, it’s grab&go. Not to mention, they’re rich in antioxidants, fibre, minerals and other necessities that your body will love you for.
- 1&1/2 cups gluten free oat flour
- 1/2 cup hemp hearts
- 1/2 cup chia seeds
- 1/3 cup ground flaxseed
- 1/2 cup cacao powder
- 1/3 cup chaga or shiitake powder *see recipe notes
- 1 tbsp instant coffee *optional
- 1/2 tsp sea salt
- 1 cup natural nut or seed butter
- 3/4 cup medjool dates, pitted (about 11 dates)
- 1/4 cup maple syrup
- 1/3 cup dairy free mini chocolate chips
- 1/4 cup unsweetened nut milk – more if needed
If your dates are on the dried-up side (not soft & sticky), let them soak in hot water for 20-30mins to soften. Then drain and dry well.
The chaga powder for this recipe should be finely ground to powdery. Use a coffee grinder if necessary.
Add the oat flour, ground flaxseed, cacao powder, chaga powder, instant coffee, and sea salt to a bowl. Set aside.
Place the hemp hearts and chia seeds into a blender. Blend on high until flour-like. Pour the ground hemp hearts and chia seeds into the bowl with the oat flour and other dry ingredients. Stir well to combine. Use your fingers to break apart any lumps.
In a food processor, add the medjool dates, peanut butter, and maple syrup. Blend on med./high until combined – small balls should form.
Add the date mixture and chocolate chips to the bowl of dry ingredients. Use your hands to blend the ingredients, add little-by-little the nut milk as you go. I use my hands to mix as it’s the best way to ensure all of the ingredients are evenly combined. You’ll also need to know if more nut milk will have to be added – mixture should easily stick together when pinched & feel moist, not wet.
Once you feel the mixture is good to go, line a 13x7inch baking sheet or equivalent with parchment paper.
Pour the mixture into the prepared baking sheet. Evenly distribute using your fingers. Gently lay a piece of parchment paper or plastic wrap over top and use a flat surfaced object to apply pressure evenly flattening the mixture. *It’s very important to compress the mixture as much as possible so you don’t end up with crumbly bars.
Refrigerate the covered bars for at least 1hour.
Pull up by the long ends of the parchment paper and lay the bars flat on the counter. Cut into desired size pieces.
Store in an airtight container in the fridge. Good for 7-10days.
*The protein bars featured in the photo were topped with wild blueberry powder and a 50/50 blend of cashew butter & coconut oil.
~ You can also make this recipe using 1/3cup dried shiitake mushrooms (high in iron) rather than chaga powder. Simply place the dried shiitakes into a coffee grinder and blend until finely ground.