Chocolate Almond No Bake Protein Bars Recipes

NO-BAKE CHOCOLATE-ALMOND OAT BARS

Steps:

• Coat an 8-inch square baking pan with cooking spray. Line with parchment, leaving 2 inches of overhang on 2 sides. Melt almond butter, honey, and butter in a saucepan over medium heat, stirring frequently, about 6 minutes. Remove from heat and add remaining ingredients, stirring until chocolate has melted and ingredients are well combined.
• Pour mixture into prepared pan. Refrigerate until chocolate hardens, at least 3 hours and up to 1 day. Run a knife around edges, then use parchment to remove from pan and transfer to a cutting board. Cut into 24 bars, 3 across one side and 8 down other. Bars can be stored in refrigerator up to 3 days.

CHOCOLATE ALMOND NO BAKE PROTEIN BARS

Steps:

• Line an 8×8 square pan with parchment paper and set aside.
• Combine almond meal and coconut in a food processor and grind together until fine mixture is formed. Pour into large mixing bowl and add the remaining dry ingredients. Grinding the almond meal and coconut is optional, so if you don't have a food processor or blender, that's fine! Instead, mix dry ingredients together in a large bowl. Just make sure the coconut you use is finely shredded. Mix well. Texture will vary, just slightly.
• In a separate small mixing bowl, combine maple syrup or honey, hot water, and vanilla extract. Stir all together and add to your dry ingredients..
• Mix well with wooden spoon or hands. If the batter gets too thick, just add more hot water or even a little honey. If it's too wet, add more protein powder or flour of choice.
• Press batter into a baking dish. Feel free to press any fresh fruit or dried fruit on top. Skip if you prefer. (See notes for best fruit choices).
• Next melt your dark chocolate chips. Place dark chocolate in a bowl with 1 tsp coconut oil. Microwave in 30 second increments, stirring after each 30 seconds, until mixture is melted and glossy. This may be done on the stove top as well.
• Pour the melted chocolate over the bars and spread evenly. Sprinkle with sea salt. Let bars cool in fridge for 30 minutes then cut into 9 to 12 squares (you choose the size).
• Keep refrigerated.