These chocolate oat protein squares are my go to right now! A healthy low sugar, high fiber, high protein, healthy snack. If you have yet to try VitaFiber syrup please do try as it has the same consistency as honey or Maple syrup but has 42% less sugar, it’s fiber content instead. Get yours here.
Chocolate Oat Protein Squares
INGREDIENTS: •½ cup nut/seed butter (I used tahini) •2 Tbsp coconut oil •¼ cup VitaFiber syrup •1 tsp vanilla •2 Scoops (62g) LeanFit Chocolate Naturals 100% Whey Protein •2/3 cup oats •1 Tbsp chia seeds •Pinch salt •3 Tbsp chocolate chips + 1tsp coconut oil
METHOD: Line loaf pan with parchment paper and set aside. In saucepan over medium heat combine nut/seed butter, coconut oil, VitaFiber syrup and vanilla and stir until combined. Remove from heat and stir in protein powder, once combined add oats, chia seeds and salt, stir until combined and press evenly into prepared loaf pan and place in fridge. For top layer melt chocolate chips and coconut oil and spread over cooled base. Place back in fridge for at least an hour to harden. Slice into 18 squares.
I always try to come up with healthier versions of sweet treats around Valentine’s Day as it is a big one for chocolate! My new found love for tahini is in sweet treats! It’s pretty tasty and way cheaper than nut butters. You can sub any nut or seed butter in this recipe with the same results. I added LeanFit protein for extra protein and VitaFiber to make it sugar free and a fiber boost! Recipe as follows:
Raspberry Tahini Cups
•¾ Cup dark chocolate chips or chopped chocolate
•1 tsp coconut oil
Yield 10 mini cups. I use a silicone liner but paper cups will work as well.
Melt chocolate and coconut oil over double boiler until fully melted.
Using a small spoon coat muffin cups on bottom and bring up edges using the back of the spoon, place in freezer to harden. Remove from freezer after about 10mins or until chocolate is hardened and add second coat of chocolate to walls of liners and place back in freezer.
Start your filling by mashing all ingredients together until combined, if your mixture is a little hard, place bowl over warmed water (from double boiler) to melt the coconut oil and tahini together better.
Remove cups from freezer and portion filling into each cup coming almost all the way to the top and then top each cup with remaining chocolate and spread until covered (sprinkle freeze dried raspberries on top if desired). Place back in freezer to harden.
Store in fridge (2 weeks) or freezer (6-12 months).
*Note: To get powdered raspberries I took freeze dried raspberries and pulsed them in my coffee grinder until I got a fine powder. I used this to
stir in and sprinkle on top of cups. You can also stir in nuts or chocolate chips if desired.
•½ Cup coconut sugar or brown sugar
•½ Cup oat flour
•1 tsp Cinnamon
•¼ Cup cold butter or coconut oil
Preheat oven to 350ºF and line loaf pan with parchment paper. In large bowl whisk together all wet ingredients and set aside. In separate bowl mix together dry ingredients until incorporated and add to wet ingredients, stir together until combined. In separate bowl mix together crust ingredients using pastry cutter to cut in butter/oil or use your hands. Pour your batter into prepared loaf pan and then sprinkle the crust ingredients over top evenly and press down gently. Bake in preheated oven for about 60 minutes or until toothpick comes clean. Let cool and slice. Store in fridge for longer freshness.
Made these yummy treats for Valentine’s Day this year. They turned out great, a perfect healthy treat ❤ Recipe 👇🏽
Coconut Raspberry Chocolate Cups
•½ cup almonds/walnuts
•⅓ cup flaked coconut
•2Tbsp cacao powder
•¼ cup LeanFit vanilla whey protein powder
•10 medjool dates (or 15 noor dates, soaked)
•¼ cup coconut oil, melted
•1 cup frozen raspberries
•⅔ cup flaked coconut
•¼ cup LeanFit vanilla whey protein powder
•2Tbsp maple syrup
•2Tbsp melted coconut oil
•100g chocolate + 1Tbsp coconut oil
Line 12 tin muffin tray with paper liners. For the base layer combine nuts and coconut in food processor until small little bits, add remaining ingredients and process until well combined and you get dough texture. Press evenly into lined muffin tin. Process middle layer ingredients in food processor until well combined and press onto base layer. Melt chocolate and spread evenly over cups. Place in fridge to harden. Store in fridge.
I’ve been wanting to make some oat bars for a while now and finally got to it! These are super simple to make with only 6 ingredients. I topped mine with chocolate because chocolate makes everything better, you can totally omit this step if you prefer but I don’t reccomend doing that 😂
I use VitaFiber syrup in my recipe for sugar free/high fiber but you can substitute any sticky sweetener such as maple syrup, honey or brown rice syrup with same effects. I use my favourite Organic CompleteGreen protein powder by LeanFit. I’ve also found a new local product for my peanut butter called Fatso, the ingredients are amazing with healthy fats and fiber, yummy peanut butter taste, chia seeds and a hint of sweet coconut, I’m in love ❤
Chocolate Oat Protein Bars
•3 Cups rolled oats
•2 Scoops LeanFit CompleteGreen protein powder
•1 tsp cinnamon
•1 Cup natural peanut butter (Fatso PB)
•½ Cup VitaFiber syrup or honey/maple syrup
•2Tbsp Almond milk TOPPING:
•100g of chocolate + 2Tbsp coconut oil, melted
Combine rolled oats, protein powder and cinnamon in large bowl, set aside. Melt together peanut butter, syrup and almond milk then add to rolled oat mixture, stir together until well combined. Line loaf pan with parchment paper and press down mixture into pan, place in fridge to harden. Melt chocolate and coconut oil together, pour over cooled oat mixture and place back in fridge to harden. Slice into 16 bars (I sliced into 8 then slice in half). Store in fridge for up to 2 weeks, in freezer for up to 6 months or at room temperature for up to 5 days.
Since it’s October I’ve got pumpkin on my mind! These little bites are delicious and taste just like pumpkin pie cookie dough 🎃
Pumpkin Cookie Dough Balls
•½ cup pure pumpkin puree
•¼ cup coconut oil, melted
•⅓ cup maple syrup
•¾ cup Coconut flour
•½ cup LeanFit vanilla whey isolate
•1½ tsp pumpkin pie spice
•¼ tsp salt
•¼ cup chocolate chips
Whisk together wet ingredients in small bowl and set aside (make sure
pumpkin and maple syrup are at room temperature when you add the coconut oil to prevent it from clumping). Combine all dry ingredients except for chocolate chips in medium size bowl, add wet ingredients to dry ingredients and fold together until well combined. Fold in chocolate chips and place batter in fridge for 20 minutes to harden. Using small cookie scoop or tablespoon portion balls onto parchment lined dish. Store in fridge.
Looking for a way to sneak some greens into your diet or your children’s diet? Look no further! These green muffins taste nothing like the hidden spinach packed inside them. Bonus is they are high in protein with LeanFit CompleteGreens 👍🏽
Spinach Protein Muffins
•1½ cups All purpose flour, unbleached
•½ cup (45g) LeanFit CompleteGreen protein powder
•½ cup coconut sugar
•2 tsp baking powder
•Pinch salt Wet:
•1 Cup Spinach, packed
•½ Cup mashed banana or applesauce
•¼ cup coconut oil
•1 tsp pure vanilla extract
•¼ cup almond milk
Preheat oven to 325ºF and line muffin tin with 12 liners or grease, set aside. In large bowl combine all dry ingredients, set aside. In blender add all wet ingredients and blend until smooth, scraping down sides a couple times if needed. Add wet ingredients to dry ingredients and fold together until just combined. Portion into muffin liners (I use an ice cream scoop to portion). Bake for 20 minutes in preheated oven or until toothpick comes clean.