Snack Sized Pecan Protein Bars

For the base:

• 2 scoops (60g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
• 200g almond meal
• 100g plain flour
• Pinch of salt
• 120g organic butter - room temperature

For the topping:

• 2 eggs
• 100g chopped pecans
• 1/2 cup coconut sugar
• 1 teaspoon vanilla essence
• 2 tablespoons coconut oil - melted
• 1/3 cup maple syrup

1. Step 1: Pre-heat over to 160 degrees celsius.
2. Step 2: Line a 8 x 8 inch brownie tin with baking paper.

To make the base:

1. Step 1: Place all base ingredients in a processor and pulse to combine.
2. Step 2: Pour into the brownie tin and press in firmly. Set aside.

To make the topping:

1. Step 1: Place all topping ingredients into a bowl and mix well.
2. Step 2: Pour over the base.
3. Step 3: Bake for approximately 30 minutes.
4. Step 4: Remove from the oven and allow to cool slightly before removing from tin and chop into eight slices.
5. Step 5: Best stored in the fridge for up to five days.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!