Our lovely Ana went on to pursue a graduate degree but we are so grateful to Heather who recently joined us! For our first experiment together, we made these easy no-bake protein bars from one of my favourite sites. They came out beautifully, thanks to Heather. The only substitution was a homemade "chocolate" drizzle (carob) instead of using store-bought chips.
Ingredients:
• 1.5 cups gluten-free rolled oats, blended into a flour
• 1/2 cup unsweetened/unflavoured vegan protein powder (I use Manitoba Harvest hemp protein)
• 1/2 cup rice crisp cereal (I used puffed rice since that's all I had)
• 1/4-1/2 teaspoon fine grain sea salt
• 1/2 cup natural peanut butter (or butter of choice)
• 1/2 cup pure maple syrup (or liquid sweetener of choice)
• 1 teaspoon pure vanilla extract (I prefer alcohol-free)
• 3 tablespoons mini dark chocolate chips (or make your carob chips)
• 1/2 tablespoon coconut oil
Directions:
- Line an 8-inch square pan with a piece of parchment paper.
- In large bowl, mix the dry ingredients together: oat flour, protein powder, rice crisp, and salt.
- Add the nut butter, maple syrup, and vanilla. Stir well and add a bit of non-dairy milk if it's too dry. Press the mixture into the pan and roll it out with a pastry / or pasta roller until smooth. Put it into the freezer.
- Melt the chocolate chips and coconut oil together in a small pot over low heat. When half of the chips have melted, remove from heat and stir until smooth. OR make your own melted "chocolate" by mixing these ingredients in a small pot on the stove. Leave it on a very low heat until your bars are ready (no need to freeze in a container. You're not making chips).
- After freezing the bars for about 5-10 minutes, remove them from freezer and slice into 12 bars. Drizzle with the melted chocolate and freeze again until set.
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