These are a true protein bar, with about 19 grams of protein per bar.
Ingredients:
·
2 cups vanilla protein powder
·
½ cup oat flour (I just put whole rolled oats
into the blender until it resembles flour)
·
1.5 cups almond meal (I use the blender for
whole almonds and blend until a coarse meal forms)
·
1 cup chopped almonds (once again, with the
blender—just pulse a few times or use sliced or slivered almonds)
·
½ cup pumpkin seeds, coarsely chopped
·
1 cup crisp brown rice
·
2 tbs almond butter
·
2 tbs honey
·
¾ cup almond milk (or other milk)
·
½ tsp vanilla extract
·
¼ tsp almond extract
·
100 grams dark or semi-sweet chocolate
Directions:
1.
Place chocolate in a bowl over a small sauce pot
of water and melt over medium heat
2.
Combine dry ingredients in large bowl and mix
well.
3.
Combine wet ingredient in blender
4.
Add wet ingredients to dry ingredients and mix
until incorporated. Mixture will have the consistency of cookie dough.
5.
Put mixture into a 9x13 inch baking dish lined
with parchment paper. Put more parchment paper over the top and press with
hands or rolling pin or a glass until it is pressed in and packed tight. Remove
paper and spread chocolate evenly over the top. Freeze for several hours. Cut
into 20 equal portions. Store in freezer for up to 3 months or refrigerator for
up to 10 days.
