Let me introduce myself. My name is Mark Sisson. I’m 63 years young. I live and work in Malibu, California. In a past life I was a professional marathoner and triathlete. Now my life goal is to help 100 million people get healthy. I started this blog in 2006 to empower people to take full responsibility for their own health and enjoyment of life by investigating, discussing, and critically rethinking everything we’ve assumed to be true about health and wellness...Tell Me More
The goal of this recipe was to create a protein bar, but it turned out to be so much more. While eggs and Primal Fuel do add protein with delicious chocolate flavor, and macadamia and coconut butter add loads of healthy fat, these dense, moist chocolate-coconut-macadamia flavored bars could also make a fine cake topped with whipped whole cream and berries. This recipe, as it turns out, is a case when you can have your cake and eat it too.
If you’d like to decrease the amount of maple syrup you can; if you’d like to add a little more Primal Fuel or chunks of macadamia nuts and coconut for more texture you can do that too. Or, take things in a more dessert-like direction by adding chunks of dark chocolate.
Whatever Primal Fuel Bars are for you – a snack mid-hike or post-workout, a quick breakfast on the way out the door, dessert after dinner – one thing will remain constant: Primal Fuel Bars are a real treat. Enjoy!
Servings: 12 bars
Time in the Kitchen: 30 minutes
Preheat oven to 350 °F/177 °C.
The coconut butter should be at room temperature or slightly warmed so the texture is soft and runny.
In a food processor, blend the macadamia nuts for several minutes until a smooth, thick paste or “butter” forms.
In a medium bowl, whisk together the coconut butter, macadamia butter, maple syrup, baking soda, chocolate Primal Fuel, eggs and salt.
Pour the batter into an oiled 8″x8″ baking dish.
Bake 20 minutes until the batter is set and has puffed up a bit. Let cool before cutting.
Primal Fuel Bars can be refrigerated or kept at room temperature.