Chocolate Power Protein Bars No. 1

Chocolate Power Protein Bars No. 1

Chocolate Power Protein Bars No 1 - Chris Carter Artist 2016-06-23 09.03.30 900

These are very dense, power-packed bars.  A little bit goes a long way to giving you energy and satisfying your hunger.  Eat one … and wait a little bit before gobbling down another.  You may find that you are already satisfied.  Great for taking on hikes, long bike rides, cross-country skiing and camping.

Be creative and feel free to adjust quantities to suit your needs and your tastes.  You can cut way back on the agave for less sweetness.  You can also replace half of the chocolate and vanilla protein powders with the flavorless Arbonne Daily Protein Boost.  Keep in mind that the Protein Boost is without flavors or sugars and provides three and a half times the protein per gram weight  compared to the chocolate or vanilla protein powders.  


1 cup agave (light)

1 jar sunflower seed butter (16 oz)

1 cup chopped pecans

1 cup pepitas (pumpkin seeds)

1 cup sunflower seeds (unsalted, either raw or toasted)

1 cup unsweetened coconut flakes

2 to 4 cups of puffed brown rice (without added sugars or other ingredients) I usually use 3 cups.

1  3/4 cups Arbonne Essentials Chocolate Protein Shake Mix

1/2 cup Arbonne Essentials Vanilla Protein Shake Mix

1/2 Cup Arbonne Essentials Daily Fiber Boost

1/2 cup unsweetened shredded coconut (for topping)


In a large bowl mix together agave and sunflower seed butter.  If the seed butter is stiff and hard to stir in the jar it can be warmed slightly in a microwave (30 second intervals, and don’t forget to take the lid off the jar when placing in the microwave) or on the stovetop in a pan of water making sure water doesn’t splash into the jar.

In another large bowl mix the remaining ingredients (except for the 1/2 cup of shredded coconut that will be used as a topping).

Mix the dry ingredients into the agave mix until well blended.  I usually stir it with a wooden spoon until it is somewhat blended, then I use my hands to mix thoroughly.

Line a glass or metal baking pan (9″ x 13″) with parchment or lightly waxed paper.  Press the mixture into the pan, compressing completely.  It will be similar to a block of fudge. Top with the shredded coconut and cover with wax paper or plastic wrap and chill overnight.  To cut, remove the entire block form the pan and cut with a large, sharp knife.  

Be creative.  Substitute different nuts, seeds, cereals and sweeteners (brown rice syrup, honey, maple syrup).