Treats should always be fun, but if you can add a nutritional value to them, that makes them even more enjoyable. Thinking about a treat that serves different purposes we came up with this amazing treats which I name, protein bars. I call them that way just because they have a high protein content in relation to other treats or desserts. So feel free to try this as a pre workout boost, as a post workout treat, as a christmas presents, or as a family dessert. Yeah, they are still treats because they do have syrups and peanut butter, which makes them high in simple carbs and fats, so manage your portions!
At first it may sound difficult if you read the whole ingredients list, but promise, it’s very simple, you just need to do them with at least 2-3 hours before the event, since you need refrigeration.
Protein Bars (Serves 16 medium)
*you need parchment paper beforehand!
- 3/4 cup whole almonds
- 1/2 cup oat flour (you can make it out of whole oats using 1/2 cup of rolled oats)
- 1/4 cup coconut oil
- 3 tablespoons agave syrup
- 1/4 teaspoon sea salt
- 1 cup rolled oat
- 1 cup of peanut butter
- 1/2 cup coconut oil (warm so it becomes liquid)
- 1/4 cup agave syrup
- 1/2 tablespoon pure vanilla extract
- Pinch of Salt
- 1/2 cup rice crisp cereal
- 1/2 cup vegan chocolate chips (I used Ghirardelli)
- 1/2 tablespoons of coconut oil
- 2 Tablespoons of coconut
- 2 Tablespoons of walnuts
1. In a square pan place two parchment paper pieces covering the whole pan.
2. For the first layer, add the 1/2 cup of whole oats to a processor until it becomes flour. Then add the almonds and mix until both are finely grated.
3. On a pan warm the coconut oil if yours is firm at room temperature (mine is). Just turn it into liquid without having it boil or too hot, a little temperature will do the trick. Preheat the oven to 350F. Add the oil, syrup and salt into the processor. You will have a sticky mix. Add the rolled oats and mix, but be sure not to process a lot this last oats, just let them make up the mix.
4. Put the dough in the pan and with your fingers (wet if necessary) press it forming an even layer.
5. Bake for 10-20 minutes (depends on altitude) mine took 20, but it might take less for you, just check on it frequently, it should become a crunchy texture.
6. For the second layer, add the peanut butter, coconut oil, agave syrup, vainilla and salt, and heat them over medium heat. You should have a smooth/liquid mix. Turn off the heat and add the rice crisp. Stir firmly until the rice crisp is fully blended into the mix. Pour the mix over the first layer evenly. Place in the freezer for an hour. If you live in hot climates give it a bit more.
7. After an hour take the pan out of the freezer and pull out the parchment paper. You will have both layers firmly freezed, cut them into rectangles, or any form you like, separate them. Once cut, put them back in the freezer.
8. For the 3rd and last layer, melt the vegan chocolate chips with the coconut oil in a pan, at very low heat. Once melted remove from the heat. Take out the bars from the freezer, and with a spoon place chocolate over each bar. I personally didn’t add chocolate to all, some I left with the two first layers only.
9. Before the chocolate becomes firm add as a topping the coconut and the walnuts, I made some with both, other with only coconut, and others I didn’t add any toppings. You are free to play with them!
10. Place back again in the freezer. You will never have the bars outside the freezer for storage. They are cold treats, that become pretty solid when stored for days. Make sure to serve them 5 minutes before so the become a little soft before munching into them (or you can try the fridge, I haven’t). Store any left over treat in the freezer, otherwise it will melt.
Thanks to Angela for the original Recipe.
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