Ingredients

The following ingredients have 5 Servings
  • 128g (½ cup) Roasted Almond Butter
  • ¾ cup + 3 tbs Unsweetened Vanilla Almond Milk
  • 1¼ tsp Vanilla Crème-Flavored Stevia Extract
  • 1 tsp Natural Butter Flavor
  • 168g (1¼ cups, lightly packed) Vanilla Brown Rice Protein Powder
  • 90g (¾ cup) Oat Flour
  • ¼ tsp Salt
  • ¼ cup No-Sugar-Added Dark Chocolate Chips (or Mini Semi-Sweet Chocolate Chips)

Instruction

  • Line an 8x8” brownie pan with parchment paper. Set aside.
  • In an electric stand mixer bowl tted with a beater attachment, add all of the ingredients. Mix on low speed until everything is fully incorporated.
  • Scrape down the sides of the bowl. Mix on medium speed for one last mix. Mixture should be thick and fudgy, like cookie dough.
  • Scoop the mixture into the brownie pan and atten it out. Tightly cover the pan with plastic wrap and refrigerate overnight.
  • Lift the mixture out of the pan. Slice into 10 bars. Individually wrap the protein bars in plastic sandwich baggies. Store in the refrigerator for up to 1 week or stash them in the freezer.