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Ultimate High Protein Bar

The Ultimate High Protein Bar with Choc Chips and Cranberries

These Ultimate High Protein Bars with Choc Chips and Cranberries are packed with nutrient dense wholefoods.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 bars
Author: Allison Jones


  • Part 1
  • 2 cups 145g whey protein powder (either isolate or concentrate)
  • 1 cup 135g raw sunflower seeds
  • 1 cup 75g unsweetened shredded coconut
  • 115 g dried fruit 1 heaped cup
  • ¾ cup 95g pecans (use extra sunflower seeds or pepitas for nut-free option)
  • 1 teaspoon fine sea salt
  • Part 2
  • 3 large bananas
  • 1 cup hot water
  • 3 teaspoons vanilla essence
  • ½ cup chocolate chips
  • 2 tablespoons coconut flour


  • Preheat the oven to 160C/320F fan forced.
  • Roughly chop the pecans, or break by hand. If the dried fruit is large, chop in to ½cm size pieces.
  • Measure out and mix all the ingredients listed under Part 1.
  • Mash the bananas and add the hot water, combining well.
  • Add the mashed banana mixture to the previously-mixed ingredients. Add in the chocolate chips and the coconut flour, combining thoroughly.
  • Place the mixture in a square baking dish, either greased or lined with parchment/baking paper.
  • Place in the oven for 30 minutes, turning at the halfway mark. The bars will be ready when the edges are a golden brown and a toothpick placed in the centre comes out clean.
  • Cool in the pan for 20 minutes and then carefully flip out on to a cooling rack to completely cool.
  • Cut as desired in to 16 pieces. May be eaten alone or with berries and yoghurt for breakfast.
  • Store in the refrigerator for up to 5 days and in the freezer for up to 3 months. Best defrosted at room temperature or in the microwave for melted chocolate goodness.


Equipment: 2 mixing bowls, digital scales, measuring cups and spoons, large square baking dish, potato masher (or fork), parchment/baking paper.
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