I am a huge fan of the RXBAR. With the simple list of ingredients on the back and my newfound love of my food processor, (I started at fear, so I am really experiencing some personal growth here folks!) I thought, “I can do that.” Besides, isn’t there a saying that imitation is the best form of flattery?
My first step, of course, was to do a Google search to find out if someone else had already figured out the details for me. I found a recipe that looked reasonable enough and went for it. To see the recipe I started with, click here.
They were OK, but I prefer a darker, richer chocolate taste. They were a little too gooey and sweet for me, so I went back to the drawing board, and I must say I am pretty pleased with how this next batch turned out. And making them myself saves money over buying a retail brand!
- ¾ cup whey protein powder (a more accurate recreation of an RXBAR would use egg white powder, but I had unflavored whey on hand, so I used that instead)
- 1-cup delget dates (I used medajool the first time, but thought this was perhaps why I thought they were too sweet)
- 1-cup raw almonds
- ¾ cup cashews
- 1 bar of 100% cocoa (I used Ghirardelli found in the baking section at Cub)
- ¼ cup peanut butter
- 2 tbsp water
Place all ingredients into your food processor and settle in, it takes a while for the mixture to turn into a dough-like consistency although it does remain somewhat dry and flaky until it is refrigerated. Once ingredients are fully mixed, line an 8×8 pan with parchment paper and press mixture into pan. Refrigerate for at least 30 minutes before cutting into bars.