Crunchy Pumpkin Seed and Chocolate Protein Bars
Translated from Italian, the language of the reel.
Phil Graff cooked this in an Instagram reel, in Italian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Federico Piraccini on SeeMeCook
Crunchy bars made with toasted pumpkin seeds and melted dark chocolate. They are vegan, oil-free, dairy-free, gluten-free, and nut-free; the declared total protein content is approximately 62.65 g per bar.
- Time
- 25 minutes
- Equipment
- Stovetop
- Good for
- Snacks
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Weights are estimates. Together, the ingredients weigh about 245 g before cooking, which is about 245 g per serving.
Steps
Pour the pumpkin seeds into a skillet.
Toast the seeds in the skillet until very crunchy. The source does not specify the temperature or exact toasting time.
Melt the bar of dark chocolate.
Combine the melted chocolate with the toasted pumpkin seeds and stir to distribute it evenly.
Pour the mixture into a chocolate mold.
Let cool until the mixture sets.
Remove from the mold and enjoy the crunchy protein bar.
Notes
The source states approximately 62.65 g of total plant protein: 53.65 g from the 145 g of pumpkin seeds and 9 g from 100 g of chocolate. The temperature and duration of toasting, the method for melting the chocolate, the type of mold, and the cooling time are not specified; therefore, adjust these steps according to the available equipment.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 1361
- Protein
- 53 g
- Carbs
- 46 g
- Fat
- 112 g
- Fiber
- 18 g
Where the calories come from
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