RECIPE: Homemade Power Protein Bars
May 07, 2018
Prep time: 10 minutes Cook time: 5 minutes Total time: 15 minutes Servings: 10 bars
1 cup packed dates, pitted (medjool)
¼ cup honey (or sub maple syrup or agave for vegan option)
¼ cup creamy salted natural peanut butter, Sunbutter, or almond butter
1 cup roasted unsalted almonds, loosely chopped
1 ½ cups rolled oats, quinoa flakes, puffed rice or millet cereal (gluten-free for GF eaters)
Optional additions: chocolate chips, dried fruit, mixed nuts, banana chips, vanilla, coconut flakes, etc.
Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency.
Optional step: Toast your oats in a 350 degree oven for about 15 minutes or until slightly golden brown. Otherwise, leave them raw.
Place oats, almonds and dates in a bowl - set aside.
Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
Once thoroughly mixed, transfer to an 8”x 8” dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. A loaf pan will also work and will yield thicker bars.
Press down until uniformly flattened. Cover with parchment or plastic wrap, and let set in fridge or freezer for 15-20 minutes to harden.
Remove bars from pan and chop into 10 even bars. Store in an airtight container for up to a few days. It is best to keep them in the freezer to keep them fresh and thaw as needed.
Note: If your dates don't feel sticky and moist, soak them in water for 10 minutes then drain before processing. This will ultimately help hold the bars together better.
Serving size: 1 bar
Saturated fat: 1g