Ingredients
Equipment
Method
- Line a rectangular casserole dish with parchment paper and set aside for a few minutes.
- Mix 6 tbsp of water with the PBFit in a bowl to make peanut butter, then into the bowl of a food processor, add the peanut butter, dates, soy milk, vanilla and salt and blend on high speed until a smooth paste forms.
- Add in the oats, protein powder and hemp seeds, then blend once again until a thick cookie dough-like batter forms. Remove the blade from the food processor and stir in half your mix-ins, reserving the other half for topping.
- Transfer the dough to the parchment lined dish, and smooth into an even layer with a spatula or with dampened fingers. Press the remaining mix-ins into the top, then place the tray in the fridge to chill for at least an hour (or up to 4).
- Lift the parchment out of the dish and cut the dough into 8 even bars or squares. Transfer to a sealed container and store in the fridge for up to 7 days. Enjoy!
Video
Notes
Macros per protein bar (makes 8):
(macros do not include mix-ins like chocolate chips, and are estimated amounts)
- Calories: 248
- Protein: 16g
- Carbs: 37g
- Fats: 6g
- Fibre: 6g
