Chocolate Oat Protein Bars

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 πŸ˜‚

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 ❀

RECIPE:

Chocolate Oat Protein Bars

Ingredients:
β€’3 Cups rolled oats
β€’2 Scoops LeanFit CompleteGreen protein powder
β€’1 tsp cinnamon
β€’1 Cup natural peanut butter (Fatso PB)
β€’Β½ Cup VitaFiber syrup or honey/maple syrup
β€’2Tbsp Almond milk
TOPPING:
β€’100g of chocolate + 2Tbsp coconut oil, melted

Method:
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.

Coconut Chocolate Protein Peanut Butter Cups

I had a vision in my mind what these would look like and they turned out just right! Coconut chocolate protein peanut butter cups. Dark chocolate bottom, protein peanut butter center and coconut butter topping these fat bombs are awesome! Recipe below 😘

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Recipe:

β–ͺBottom:
β€’1/3 Cup Chopped 70% dark chocolate
β€’1 tsp Coconut oil

β–ͺCenter:
β€’ΒΌ Cup natural peanut butter
β€’2 Tbsp LeanFit Protein chocolate whey (use plant based for vegan)
β€’1 Tbsp almond milk

β–ͺTopping:
β€’1 Cup Coconut butter
β€’1 Tbsp Maple syrup
β€’Β½ tsp Pure vanilla extract

➑Method:

1. Prepare 12 mini muffin liners in pan. In double boiler melt chocolate and coconut oil. Divide equally between the 12 cups bringing chocolate up the sides half way, place in freezer to harden.

2. Prepare center ingredients in small bowl, mash together with fork until you get a dough like consistency, equally make 12 small balls with dough (if you have hard PB heat up in small saucepan slightly). Remove chocolate from freezer and place 12 dough balls in each cup, pressing down flat.

3. Prepare top ingredients in double boiler until smooth, divide evenly over top of 12 cups. Sprinkle with shredded coconut, chopped chocolate or cacao nibs if desired. Place in fridge or freezer to harden then remove liners. Store in fridge.

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Enjoy ✌