Ingredients

The following ingredients have 4 Servings
  • ½ cup creamy peanut butter
  • 8 large pitted dates
  • ¼ cup almond milk
  • 1 teaspoon vanilla extract
  • 1 ½ cups rolled oats
  • ½ cup vegan protein powder
  • ¼ cup ground flaxseed
  • ¼ teaspoon salt
  • ¼ cup mini dark chocolate chips

Instruction

  • Line an 8-inch square pan with parchment paper, leaving some overhanging paper on the sides. Set aside.
  • In the bowl of a food processor, add the peanut butter, dates, almond milk and vanilla extract. Blend until the mixture is smooth and consistent, about 1 minute.
  • Stop the food processor to scrape down the sides, then add the oats, protein powder, ground flaxseed and salt. Pulse a few times until the ingredients are well combined. The mixture should have a cookie dough-like texture. If it’s too dry, add a splash of milk. If it’s too wet, add more protein powder and pulse again.
  • Transfer the mixture to a mixing bowl and fold in the chocolate chips with a rubber spatula or your hands.
  • Press the mixture into the prepared pan and flatten out the top with your hands or the back of a spoon. It helps to spray your hands with oil when pressing down. Place in the freezer until it sets, about 15 minutes.
  • Use the overhanging parchment paper to lift from the baking pan, and slice into 8 bars. Enjoy immediately.