Tiramisu-Inspired Espresso Cocoa Cannellini Protein Bars (Gluten-Free)
Baked, tiramisu–inspired bars using pureed cannellini beans, espresso and cocoa for fiber-rich, lower-sugar treats.
Best for Fiber-forward snack with lower added sugar
These bars channel tiramisu flavors — espresso, cocoa and a light mascarpone-yogurt finish — but the base is pureed cannellini beans and oat flour for real fiber and gentle sweetness. They bake into dense, fudgy bars that slice cleanly after a short chill and keep well in the fridge. Perfect for a coffee break when you want something satisfyingly sweet but lower in added sugar.
Ingredients
- 240 g cannellini beans , canned, drained weight
- 2 large eggs , room temperature
- 100 g Plain Greek yogurt , full-fat, room temperature
- 60 ml maple syrup , for the batter
- 60 ml strong brewed espresso , cooled, for the batter
- 30 g unsweetened cocoa powder , sifted
- 100 g rolled oats , ground to a fine flour in a blender or food processor
- 20 g Ground flaxseed
- 40 ml neutral oil , cooled
- 4 g Baking powder
- 2 g fine sea salt
- 5 ml Vanilla extract
- 80 g mascarpone , for the topping
- 40 g Plain Greek yogurt , stir into mascarpone
- 30 ml espresso , freshly brewed
- 15 ml maple syrup , to sweeten the espresso syrup
- 30 g unsweetened cocoa nibs , for texture (sprinkle or fold in) (optional – can be omitted)
Instructions
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1
Preheat the oven to 175°C. Line a 20 x 20 cm square baking pan with parchment paper, leaving a 2–3 cm overhang to lift bars out later.
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2
Make oat flour: grind the gluten-free rolled oats in a blender or food processor until very fine, about 30–60 seconds. Measure out once ground.
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3
Blend the wet base: in a high-speed blender or food processor combine the drained cannellini beans, eggs, 100 g Greek yogurt, 60 ml espresso, 60 ml maple syrup, 40 ml melted oil and 5 ml vanilla. Puree until completely smooth and glossy, about 1–2 minutes.
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4
Combine dry ingredients: in a medium bowl whisk together the oat flour, 30 g cocoa powder, 20 g ground flaxseed, 4 g baking powder and 2 g salt. Pour the wet bean mixture over the dry and stir (or pulse briefly in the blender) until just combined and thick; fold in cocoa nibs if using.
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5
Transfer the batter to the lined pan and smooth the top with a spatula. Bake at 175°C for 22–28 minutes, until the edges are set and a toothpick comes out with a few moist crumbs (the bars should be fudgy, not wet).
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6
While the bars are hot, mix the espresso syrup: warm 30 ml espresso with 15 ml maple syrup just enough to combine. Gently brush the syrup over the warm top to soak in espresso flavor. Cool the pan on a wire rack for 15 minutes.
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7
Make the tiramisu-style topping: whisk together 80 g mascarpone and 40 g Greek yogurt until glossy and spreadable. After the bars have cooled 15 minutes, lift them from the pan, spread the mascarpone-yogurt evenly over the top, then refrigerate for at least 60 minutes to firm and let flavors meld.
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8
Before serving, dust the top lightly with remaining cocoa powder (if desired) and slice into 12 bars using a sharp knife warmed under hot water and wiped dry for cleaner cuts. Store chilled in an airtight container up to 5 days.