Ingredients

The following ingredients have 5 Servings
  • 128g (½ cup) Roasted Almond Butter
  • 1 cup + 2 tbs Unsweetened Vanilla Almond Milk
  • 1½ tsp Vanilla Crème-Flavored Stevia Extract
  • ¾ tsp Almond Extract
  • 168g (1¼ cups, lightly packed) Vanilla Brown Rice Protein Powder
  • 80g (⅔ cup) Oat Flour
  • 2 tbs Matcha Powder
  • ⅛ tsp Salt

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. 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. Tightly cover the pan with plastic wrap and refrigerate overnight.
  • Lift the mixture out of the pan. Slice into 12 bars. Feel free to drizzle melted white, milk, or dark chocolate over the 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.