This is by far my most popular protein bar recipe. It's packed full of nuts, seeds, healthy fat, and protein. The ingredients work beautifully together to stabilize blood sugar levels and balance hormones. This is a healthy snack during pregnancy, breastfeeding or post workout. It is filling and satisfying with a sweet and salty vibe. The creamy nut butter with chocolate is a perfect marriage. The recipe can be made vegan, dairy free and gluten free!
1 cup natural peanut butter (or any other nut/seed butter you desire)
1/2 cup coconut oil
2 tbsp pure honey
3 cups puffed millet, puffed quinoa or puffed brown rice
1 cup gluten free rolled oats
1/4 cup dark dairy free chocolate chips
1/4 cup unsweetened dried cranberries
1/4 cup raw pumpkin seeds
1/4 cup hemp hearts
1/4 cup raw sunflower seeds
1/4 cup whole ground flaxseed meal
1/4 cup crushed pecans
2 scoops (about 1/2 cup) chocolate protein powder (I used Hemp Protein). I recommend to pick one that has very clean ingredients, with no artificial sweeteners/flavouring and is refined sugar free.
On low heat, warm up the peanut butter, coconut oil and honey in a small pot. Stir frequently to avoid burning.
Meanwhile, in a large bowl mix the remaining ingredients.
Once melted, pour the liquid ingredients into the dry ingredients and stir until well combined.
Line a large glass baking dish (9x13) with parchment paper.
Leave enough parchment paper to extend past the dish edges.
Pour the mixture into the dish and spread with a spatula. Layer another piece of parchment on top.
Using a loaf pan press down firmly with lots of pressure to press all the ingredients together.
This prevents it from crumbling apart when eating. I actually put it on the ground and step into the loaf pan to ensure maximum pressure.
Refrigerate for a minimum of 4 hours, best overnight if you can wait that long. Cut them into 12-15 pieces and enjoy!