Raspberry Chocolate Protein Bars Recipes

CHOCOLATEY RASPBERRY CRUMB BARS

Steps:

• Heat oven to 350°F.
• Beat butter in bowl at medium speed, scraping bowl often, until creamy. Add flour, brown sugar and salt; beat at low speed, scraping bowl often, until well mixed.
• Press about 1 3/4 cups mixture onto bottom of lightly greased 13x9-inch baking pan with floured hands. Reserve remaining mixture. Bake 10-12 minutes or until edges are lightly browned.
• Combine in small heavy saucepan 1 cup morsels and sweetened condensed milk. Cook over medium-low heat, stirring constantly, 3-5 minutes or until smooth. Spread over hot, partially baked crust.
• Stir chopped nuts into remaining crumb mixture; sprinkle over bars. Drop scant teaspoonfuls of raspberry jam over chocolate and crumb mixture; sprinkle with remaining morsels. Bake 25-30 minutes or until topping is light golden brown and center is set.
• Cool completely on 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.