Two of My Favorite Protein Packed Snacks
Sea Salt Chocolate Protein Bars
1 ½ cups pecans or almonds
1 ½ cups rolled oats
8 whole medjool dates, pitted
½ cup coconut oil, melted
1 pinch sea salt
Chocolate Filling Layer:
¼ cup coca powder
¼ cup coconut oil melted
¼ cup liquid sweetener – agave, maple syrup or honey (more or less to taste) I use honey stevia blend by Truvia, comes in a little squeeze bottle.
Crust: Pulse all ingredients for the crust in a food processor until the mixture is sticky like dough. Set aside 3/4 cup of the mixture. Press the remaining crust mixture into a 9x5 greased (with coconut oil) loaf pan.
Chocolate: Whisk the chocolate filling ingredients in a small mixing bowl until smooth. Pour over crust.
Topping: Sprinkle remaining crust on top and press gently to get it to stay put.
Chill: Place in the freezer for 2 hours. Cut into bars and serve!
Recipe and picture from @juliamarie_arb
No Bake Protein Bars
2 cups almond butter
1 ¼ cups maple syrup
2 ¼ cups Arbonne vanilla protein powder
3 cups Instant Oatmeal
Mix all ingredients together in a food processer. Press into a 13x9 pan and let chill in fridge for a few hours. Cut into one inch squares and serve!
Topping: (Both optional)
1 cup pecans or any nut chopped and pressed over top or
Chocolate Drizzle Topping
1 cup walnuts
½ cup pecans
2 tbsp. cocoa powder
10 soft medjool dates
2 tbsp. water
Sea salt to taste
Add all ingredients to processor until smooth and put on top of bars. I usually like to add it in a layer.
Recipe adapted from @daniellenicoleyoga. Picture from @nadiashealthykitchen.