Biohacked Mushroom Protein Bars
These protein bars combine the cognitive benefits of lion's mane mushroom with plant-based protein and healthy fats for a perfect pre-workout or mid-day snack. Unlike commercial bars loaded with preservatives and sugars, these use whole food ingredients to deliver steady energy, support muscle recovery, and enhance mental clarity. Perfect for batch preparation on weekends.
Prep Time
15 minutes
Servings
8 people
Ingredients
- •1 cup Almond flour
- •2 scoops (60g) Vanilla plant-based protein powder
- •1 tbsp Lion's mane mushroom powder
- •2 tbsp Natural almond butter
- •2 tbsp Pure maple syrup
- •1/4 cup Dark chocolate chips (85% cacao)
- •3 tbsp Coconut oil, melted
- •1/4 cup Unsweetened almond milk
- •1 tsp Vanilla extract
- •1/2 tsp Cinnamon
- •1/4 tsp Sea salt
- •2 tbsp Chia seeds
- •2 tbsp Pumpkin seeds, chopped
- •1 tsp Maca powder (optional, for energy)
Dietary Info
Nutrition (per serving)
Instructions
- 1
Line an 8x8 inch baking pan with parchment paper, leaving overhang for easy removal.
- 2
In a large bowl, combine almond flour, protein powder, and lion's mane mushroom powder.
- 3
Add cinnamon, sea salt, and optional maca powder to dry ingredients.
- 4
Mix in chia seeds for omega-3s and binding properties.
- 5
In a separate bowl, combine melted coconut oil with almond butter, stirring until smooth.
- 6
Add maple syrup and vanilla extract to the wet ingredients.
- 7
Pour wet ingredients into dry ingredients and mix with a wooden spoon.
- 8
Gradually add almond milk, one tablespoon at a time, until mixture holds together when pressed.
- 9
The texture should be like thick cookie dough - not too wet, not crumbly.
- 10
Fold in chocolate chips and chopped pumpkin seeds for texture and nutrients.
- 11
Transfer mixture to prepared pan and spread evenly.
- 12
Use a spatula or your hands to press firmly and evenly - this prevents crumbling later.
- 13
Use a piece of parchment on top to really compress the mixture.
- 14
Score into 8 bars with a knife while still soft.
- 15
Refrigerate for at least 2 hours until completely firm.
- 16
Once firm, lift out using parchment overhang and cut along score lines.
- 17
For a chocolate coating, melt additional dark chocolate and drizzle over bars.
- 18
Store in an airtight container with parchment between layers.
- 19
Keeps in refrigerator for up to 1 week or freezer for up to 1 month.
- 20
For best texture, remove from fridge 5 minutes before eating.