Print Options:

Chocolate Breakfast Protein Bars

Yields1 Serving

These Vegan bars follow the Keto diet and can be stored in the fridge for up to a week. They taste extra amazing with some peanut or almond butter spread on top.

 65g Sunflower Seeds
 95g Hemp Seeds
 35g Chia Seeds
 2 Tbsp. Psyllium Powder
 32g Cocoa Powder
 ½ Tbsp. Granulated Sugar Substitute e.g. Swerve
 ½ Tbsp. Salt
 1 Cup Water

Preheat oven to 350F or 180 °C.


Grind all of the seeds into a flour like texture. This can be done using a mortar and pestle or if not available, place the seeds in a zip lock sandwich bag and crush with a pan or the side of a large Chef knife. The sunflower seeds can be left chunky for texture.


Mix all the dry ingredients together and combine.


Stir in the water and let the mixture set until a thick dough forms.


Line a baking tray with non-stick baking paper and spread the mixture across, flattening it. It should be about 1cm thick.


Bake for 30 minutes then remove the tray. Slice the mixture into 8 equal bars then bake for another 15 minutes.


Allow to cool before eating.