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Tuesday, February 28, 2012

Clean Eat Recipe :: Jamie Eason's Chocolate Protein Bars

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It looks like a big batch of sugar-laden brownies, doesn't it?  Well, you should know by now that we do not eat brownies...these are Jamie Eason's Chocolate Protein Bars!  Try them, they are delicious!  Store bought protein bars are usually loaded with sugar and other added artificial ingredients.  Try making your own so that you have something clean to grab when you are running short on time!  You can read more about when we eat these protein bars in the post about our daily food.



Ingredients:
1 cup oat flour (substitute gluten free oat flour)
4 egg whites
1/3 cup (or less) Stevia in the Raw
1/2 tsp baking soda
1/4 tsp salt
8 oz berry flavored baby food
3 tbsp baking cocoa
4 oz water

Directions:
1. Preheat oven to 350 degrees.
2. Mix the following together in a large bowl:
      - Oat Flour
      - Protein Powder
      - Baking Soda
      - Salt
      - Baking Cocoa
3. Mix the following together in a small bowl:
      - Egg Whites
      - Stevia in the Raw
      - Baby Food
      - Water
4. Combine the ingredients from the small bowl into the large bowl and mix together.
5. Spray 8X8 dish (I use Pyrex) with non-stick spray & add batter to the dish.
6. Bake for 20-30 minutes in oven.

Makes 16 squares
Serving size = 2 bars

Macros:
Calories: 96
Fat: 1.4 g
Carbs: 12 g
Protein: 10 g

He & She Tips:  We bake ours for 23 minutes so they are "gooey" like brownies.  Once the protein bars have cooled, separate them into Ziploc bags or Saran Wrap so you can grab-and-go!  You MUST store these in the refrigerator or freezer as they will spoil because they have no preservatives!

Enjoy our recipes?  Get help with your grocery shopping here.

- Whitney


*Recipe from BodyBuilding.com.  You can find it here.

42 comments:

  1. I made these last week and they were surprisingly good! I think the original recipe calls for truvia, splenda, or ideal where you used stevia in the raw. Does that make the bars taste better?? I used splenda when I made them (that's what I had on hand). Just curious what the other sweeteners will do to the recipe.

    I baked mine in an 8x8 glass pyrex dish. Is that what you use??

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  2. We use Stevia in the Raw because it is natural. Splenda is a chlorinated sugar (chemically altered) & will kill all of the good bacteria in your digestive system.

    We also make ours in an 8X8 Pyrex. Thanks for reminding me...I updated the recipe to show what size dish! :-)

    Try the Stevia & let us know what you think!

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    1. I did not know Splenda kills the good bacteria in your digestive track. Thank you for posting.

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  3. A couple more questions for you--Jamie's recipe calls for 1/2 cup of truvia, splenda, or ideal, but your recipe calls for 1/3 cup. Can you use less when you use stevia in the raw? What is ideal, too? I assume its another kind of sugar substitute. I've just never heard of it.

    I'll get some stevia in the raw this weekend and let you know what I think :)

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  4. Hey! Yes, you can use less when using Stevia (or at least I do). Ideal is just a brand name. We purchase our Stevia in the Raw from our local Publix & we purchase our Ideal Brown Sugar from Amazon. Maybe I will do a post soon on what sugar substitutes we use & why!

    Please let us know what you think! Also, follow us on Facebook (http://www.facebook.com/HeandSheEatClean) & Pinterest (http://pinterest.com/hesheeatclean/). We love your comments!

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  5. Do you guys freeze yours? I'm currently trying to figure out the best way to increase the "shelf life" on mine since they tend to go bad after a few days.

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    Replies
    1. I have never put mine in the freezer but I have heard that people do! After mine cool down I put my directly into the refrigerator. They cannot be left out on the counter because there are no preservatives. I would certainly try freezing them & then just take them out in the morning & they should be good by the time you need to eat them. Let us know how it works out!

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  6. Still haven't made my bars with stevia in the raw, although I did purchase some. BUT, I agree with FitGirl, I feel like my bars go bad after a few days. I can't seem to eat all 16 before I have to throw a few out...

    Yes to a post on sugar substitutes. Maybe one on the protein powder that you use, too :)

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    Replies
    1. I always put mine in the refrigerator right after they cool down! I am going to add that to the post because it is very important. There are no preservatives in them so they spoil quickly. If you freeze them I would just take them out the morning you are going to be eating them & they should be good! A clean protein powder post is on our list of blogs to write!

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  7. What does the baby food do for the recipe? Can I substitute somethine else instead?

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    Replies
    1. The baby food acts as the "oil" to help hold the brownies together. Tracy is absolutely right - you can substitute applesauce.

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  8. You can substitute applesauce! I used natural (no sugar added) from the little containers.

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    Replies
    1. Absolutely! Keep in mind that the berries add flavor and bring out the cocoa taste. Applesauce is a great choice - your brownies just may not be as chocolatey though!

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  9. I am new to this so I'm wondering what clean protein powder is?

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    Replies
    1. Kim, please view our post at http://www.heandsheeatclean.com/2012/06/clean-protein-powdersreviewed.html for more information.

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  10. Ok so i tried this with a little variation.. I used chocolate whey and got rid of the sweetner and the cocoa and i did have almond flour half oats!! It was delish!

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    Replies
    1. That's a great variation. Thank you for sharing!

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  11. I just made these protein bars for the first time and love them! However, they are a little too sweet for me, and I have a great sweet tooth. I may cut the 1/3 Cup Stevia down next time I make them.

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    Replies
    1. We agree! Now that we have been making them for a while, both Whitney and myself cut the stevia down.

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  12. This comment has been removed by the author.

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  13. Is the macro nutrition information for a serving size (2 bars) or per bar?

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    Replies
    1. The macros are per bar but could vary depending on your ingredients! :-)

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  14. These are baking in the over right now! :) Quick question...should the batter be thick or thin? Mine was on the thin side and I added a little extra flour to thicken it up a bit. I hope they turn out good :)yum!

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    Replies
    1. We hope they turned out well Megan! My batter is usually a little on the thin side as well! How did they come out?

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  15. I plan on making these soon!! I just ordered the Dutch Chocolate 100% whey protien powder.. Can i use that instead of the vanilla?

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    Replies
    1. We haven't used chocolate yet, but I don't think it would alter the taste too much. Let us know how it goes!

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  16. I love your blog and am on day 2 of Jamie's plan! I am worried that I have cut my bars to big! 4 seems like so much but they are so good so I haven't minded but I don't want to over do it. I used a 8x8 when I made the apple cinna bars I cut it to make 16 bars but I have a batch of these in the oven and I used a larger pan bc I thought they were to big when I cut them in the 8x8. Is there maybe a size or weight I can go by to make sure I've got them the right size?

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  17. Accidentally left mine out over night cooling:-( u think they r still good?

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  18. Any suggestions for what to use in place of cocoa powder for those of us that can't have chocolate?
    Has any one tried making a vanilla berry version of this?

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  19. I made these today with chocolate protein powder and applesauce - they turned out amazing!! They are so tasty it feels like I'm cheating!

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  20. Are these bars better/cheaper than the Quest protein bars? Im just wondering which you would recommend the most.

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  21. Scoops are different sizes depending on the brand. What is the amount of protein powder in cups? Thanks!

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  22. Can you subsitute (equally) almond flour for oat flour??

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  23. Question -- it says that they make 16 bars...and that a serving size is 2 bars....so is the 96 calories PER BAR or PER SERVING?

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  24. What is the difference between oat flour and whole wheat flour? Is whole wheat flour bad to use in a clean recipe?
    Thanks in advance!

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  25. Is it ok to substitute xylitol for the stevia?

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  26. I made these this afternoon while my husband was out of the house. They were cooling on the counter when he came home. He was reaching for one as I told him that they're not brownies, but Jamie Eason's chocolate protein bars. He devoured two! My modifications included using Truvia instead of Stevia (1/3 cup was sweet enough for us), natural unsweetened applesauce instead of the berry baby food, and Special Dark unsweetened cocoa powder (I love dark chocolate!). They turned out very well! A little more like cake than a fudge-y brownie, but I still had to stop myself from licking the crumbs off my fingers!

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  27. These are delicious! I used Hershey's Special Dark cocao...so chocolatey! I have a question about the macros though...is it 96 calories for two bars? Or are the macros for one bar and you just usually eat two at a time? Thanks!

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  28. been making these for a few weeks now & lately have been topping with a teeny bit of natural peanut butter. you could also use almond butter - yum!

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  29. FYI: Stevia in the RAW has Malodextrin listed as the 1st ingredient...kind of the opposite than what we are going for here, right? I ended up purchasing a sugar/stevia blend instead.

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  30. Agreeing with Michelle up above. I prefer coconut sugar or food grade vegetable glycerine. :)

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  31. I'm going to try to make these in mini muffin pans and pass them off as "brownie bites" at an upcoming cookout. I hope it works! I have a huge sweet tooth and prefer something healthier to indulge it!

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