Ingredients

The following ingredients have 4 Servings
  • 128g (½ cup) Roasted Almond Butter (or Natural Peanut Butter)
  • 1 cup 2 tbs Unsweetened Vanilla Almond Milk ((or milk/nondairy milk of choice))
  • 1 tsp  Vanilla Crème-Flavored Stevia Extract
  • 168g (1¼ cups, lightly packed) Chocolate Brown Rice Protein Powder (**)
  • 80g (⅔ cup) Oat Flour
  • 2 tbs Unsweetened Natural Cocoa Powder
  • ⅛ tsp Salt
  • 2 tbs 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 fitted with a beater attachment, add all of the ingredients except the mini chocolate chips. 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 flatten it out. Sprinkle the mini chocolate chips on top and press them into the surface. 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. Keeps in the refrigerator for ~1 week, or in the freezer for up to 3 months.