This week I was really craving some creative time in the kitchen. Life has been busy, my prep game had been slacking, and it was starting to show in our household. When we don’t prep we end up making poor food choices and grabbing more take-out or convenience food. So Thursday night while my husband was working late, the kids and I had some fun together in the kitchen. The kids helped to make dinner and a few batches of energy balls while I got inspired to make this protein energy bar recipe. You will notice a lot of the balls and bars are similar and this is on purpose. Keeping it simple and slightly adding in your own favourite variation. The chocolate fudge frosting makes this a total crowd pleaser. From the feedback on Instagram you all agree and asked for the recipe so here it is.
This protein bar recipe is no bake so it makes it really easy to whip up and it is loaded with real foods that provide the body with nourishment. These bars provide healthy protein, fats, and carbs so they work as a perfect post workout snack, healthy dessert or breakfast.
This recipe is:
I hope you enjoy these bars as much as our family does, they are a favourite over here.
Chocolate Fudge Protein Bars
Makes: 12 bars
Prep Time: 30 minutes
1 cup oat flour (1 cup oats blended in mini food processor into flour)
½ cup peanut or almond butter
¼ cup honey (or brown rice syrup)
¼ cup coconut flakes
¼ cup chocolate protein powder
2 tablespoon ground flaxseeds
2 tablespoons original almond milk
¼ cup chopped pitted dates
2 scoops (or ½ cup) chocolate protein powder
2 tablespoons peanut butter (or almond)
2 tablespoons cacao (or cocoa) powder
2-6 tablespoons almond milk
- In a large bowl, add oat flour, peanut butter, honey, coconut flakes, protein powder, ground flax, dates and almond milk. Stir until well combined.
- Line 8 x 8 inch pan with parchment paper. Press mixture into pan with spatula until evenly spread. Place in fridge for 20-30 minutes.
- Meanwhile make the fudge frosting by adding all ingredients into bowl. Start with 2 tablespoons almond milk and slowly add more almond milk until desired consistency and thickness. Place on top of bars when they feel firm. Place back in fridge for another 20-30 minutes. Cut into squares and leave in air-tight container in fridge. They stay fresh for up to one week or they freeze well up to one month.
If you make this recipe I would love to hear what you think in the comments below or be sure to tag us in your pictures over on social media @pam_rocca.
As always sharing is caring, if you know someone who would love this recipe I would so appreciate you sharing it with them.
Happy Meal Prep Sunday,