Raspberry Chocolate Chip Protein Bars Recipes

RASPBERRY-CHOCOLATE PROTEIN BARS

Steps:

• Mix peanut butter and agave or honey in a small saucepan over low heat. Stir until a consistent, smooth texture.
• Take off heat and pour in oats, protein and flaxseed. Stir until totally combined. Finally, fold in raspberries.
• Spread into a (5x9 inch) loaf pan and press down so it's a flat. Place in freezer for 1 hour.
• After an hour, take out bars from freezer and cut into long bars (or squares). Using wax or parchment paper to separate the bars, place in a plastic air-tight container in the refrigerator. Can be stored in the fridge for up to a week.

CHOCOLATE CHIP RASPBERRY BARS

Steps:

• In a large bowl, combine flour and sugar. Cut in butter until mixture resembles coarse crumbs. Stir in egg and extract just until moistened. Set aside 1 cup crumb mixture for topping., Press the remaining mixture into a greased 11x7-in. baking pan. Bake at 350° for 5 minutes. Spread with jam and sprinkle with reserved crumb mixture. Bake 35-40 minutes longer or until golden brown., Sprinkle with semisweet chips. Return to the oven for 30 seconds or until chips are glossy. Cool completely on a wire rack. Cut into bars.

RASPBERRY CHOCOLATE CHIP PROTEIN BARS

Steps:

• Preheat the oven to 350°F. Grease and line an 8x8 baking pan with parchment and set aside.
• Whisk together the flaxseed meal and water in a small bowl. Set aside for 5 minutes.
• Once gelled, blend the flax egg, chickpeas and banana in a food processor until completely smooth.
• Add the dry ingredients (minus the hemp hearts, chocolate chips and raspberries) and blend again until smooth. Pulse in the remaining ingredients.
• Dump the batter into the prepared pan. Sprinkle with additional chocolate chips and raspberries if desired and bake on the center rack for 25 - 30 minutes until a toothpick inserted into the center comes out clean.
• Let cool in the pan for 10 - 15 minutes, then transfer to a wire rack and cool completely before slicing.
• Slice into 12 - 16 bars. Store in an airtight container for 2 - 3 days.