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 😂

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:
•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

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.

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Peanut Butter Cup Cookies

Party favours anyone? I had some friends over for a small Christmas get together so they each left with a bag of these Peanut butter cup thumbprint cookies. I have made these before but with processed sugars so this time I swapped out white sugar for Xylitol and brown sugar for coconut sugar and they turned out just as amazing! If you don’t have access to Xylitol any granulated sugar should work in its place.

The key step is to press a mini peanut butter cup into the cookies as soon as they are removed from the oven.

Let cool slightly and pop the cookie out with a knife. I only have one 24 cup mini muffin tin so I had to put two batches in the oven, so I popped them out while still warm but very carefully.

Here is the recipe 👇🏽

Peanut Butter Cup Cookies

Ingredients:

•1-3/4 cups all-purpose unbleached flour (Bob’s Red Mill)
•1/2 teaspoon Pink Himalayan salt
•1 teaspoon baking soda
•1/2 cup butter, softened
•1/2 cup granulated Xylitol
•1/2 cup natural peanut butter
•1/2 cup coconut sugar
•2 egg whites or 1 egg
•1 teaspoon pure vanilla extract
•2 tablespoons almond milk or choice
•32-40 miniature chocolate covered peanut butter cups

Directions:

Preheat oven to 350°F. Sift together the flour, salt and baking soda; set aside.

Cream together the butter, sugar, peanut butter and coconut sugar. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 32-40 balls and place each into an ungreased mini muffin pan.

Bake at 350°F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.

Yield 32-40 cookies

Let cook completely before distributing into bags. Stores for up to a week at room temperature or two weeks in fridge.

Pumpkin Protein Balls

Pumpkin balls in my new cute pumpkin ramkin 🎃 These balls were so delicious they didn’t last long! Recipe below⬇️

Pumpkin Protein Balls 🎃

➡️Ingredients:
•½ cup natural peanut butter (can sub with any nut/seed butter)
•½ cup pure pumpkin puree
•¼ cup VitaFiber IMO syrup*
•¾ cup large flake oats
•¼ cup oat flour
•2 Scoops (60g) LeanFit CompleteGreen protein powder
•1 tsp. pumpkin pie spice

➡️Method:
Combine all dry ingredients in large bowl and set aside.  In saucepan over medium heat melt together peanut butter and syrup *(VitaFiber syrup can be subbed with any sticky sweetener such as honey or maple syrup, macros will change) until smooth, remove from heat and stir in pumpkin puree until smooth (you can skip the heating if you have smooth enough nut butter). Add peanut butter mixture to dry ingredients and mash together with a fork until well combined.  Roll into balls and place on parchment lined dish (I used a small cookie dough scoop to make my balls – so easy!). Place in fridge to harden up. I was able to get 32 balls with my small scoop, portion as you like.

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:

Bottom:
•1/3 Cup Chopped 70% dark chocolate
•1 tsp Coconut oil

Center:
•¼ Cup natural peanut butter
•2 Tbsp LeanFit Protein chocolate whey (use plant based for vegan)
•1 Tbsp almond milk

Topping:
•1 Cup Coconut butter
•1 Tbsp Maple syrup
•½ tsp Pure vanilla extract

Method:

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 ✌

Superfood Protein Bars

These homemade protein bars are very easy to make, full of nutrients, peanut butter and chocolate! Of course you could omit the chocolate but I don’t recommend 😉

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They are gluten free, high in protein and vegan when using plant based protein powder. You can also use whey protein if desired.

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Here is the recipe:

Superfood Protein Bars

Ingredients:

•2 Cups large flake oats (divided)
•½ Cup protein powder (I used Vega vanilla)
•½ Cup mini chocolate chips (enjoy life foods)
•½ Cup chia seeds or ground flax (I used ¼ cup of each)
•½ Cup chopped dried fruit or raisins (I used chopped dates)
•1 Cup natural peanut butter
•½ Cup Almond / Coconut milk
•¼ Cup Maple syrup or VitaFiber

Method:

Pulse 1½ cups of oats in food processor until flour consistency (if you have oats ground yield about 1¼ cup grounded). Add all ingredients in bowl and mix with a hand mixer until well combined. Line 8×8 dish with parchment paper and press down evenly. Place in fridge to harden up for about 1 hour. Slice into 18 bars. Drizzle with extra chocolate if desired.

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Peanut Butter Stuffed Chocolate Protein Muffins

Peanut butter stuffed muffins … that is all 👌 Peanut butter and chocolate together are my favourite!

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These turned out quite dense but just delicious!

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Here is the recipe.

Ingredients:

PB protein center:

•¾ cup vanilla protein (Vega used)
•¾ cup creamy peanut butter
•2 Tbsp coco oil, at room temperature
•½ tsp vanilla extract

Muffins:

•1⅔ cups organic whole wheat flour
•¾ cup organic cocoa powder
•1 Tbsp baking powder
•1 tsp cinnamon
•Dash salt
•1 cup plain 0% greek yogurt
•½ cup + 2 Tbsp almond milk
•1 tsp vanilla extract
•½ cup scant coco oil, at room temperature
•½ cup xylitol
•½ cup coconut sugar
•2 large eggs

Frosting:

•250g cream cheese, at room temperature
•½ cup creamy peanut butter
•½ cup vanilla protein
•½ cup plain 0% greek yogurt
•1-2 Tbsp maple syrup (optional)

Method:

Preheat oven to 350°. Line 22 cupcake tins with a double layer of paper liners.

For filling:

Combine protein, peanut butter, coco oil and vanilla in bowl. Beat on medium speed until well combined and mixture holds together. Roll into 22 balls, place on parchment lined baking sheet and chill in freezer while you make batter (15-20 minutes).

For Batter:

Combine flour, cocoa powder, baking powder, cinnamon and salt in a medium bowl with whisk. In a liquid measuring cup, stir together greek yogurt, milk and vanilla. In large bowl, beat coco oil and sugar on medium-high until light and fluffy, about 2 minutes. Beat in the eggs one at a time, scraping down bowl as needed. Add greek yogurt mixture to sugar mixture and combine. Create well in dry ingredients and add wet, with mixer on low speed or by hand mix just until incorporated. Spoon a tablespoon or two of batter into liners. Place one chilled ball of peanut butter filling into each cupcake well and top with remaining batter. Bake for 12-18 minutes, or until toothpick comes out clean. Cool in pan for 5-10 minutes, then transfer to wire rack and cool completely before frosting.

For frosting:

Beat together cream cheese, peanut butter, protein powder and greek yogurt until smooth. Pipe frosting onto cooled muffins and eat! Add sprinkles If desired.

Yield 22

Recipe notes: If you don’t want to use protein, replace with powdered sugar. Xylitol can be replaced with any granulated sugar as well.

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Chocolate Peanut Butter Protein Truffles

Always looking for a healthy high protein snack and I could live off chocolate and peanut butter! Here’s a healthy high protein recipe for you!

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Chocolate Peanut Butter Protein Truffles

➡Ingredients:
•1/2Cup peanut butter
•1/2Cup powdered peanut butter (PB2)
•1/2Cup chocolate whey protein
•2Tbsp maple syrup
•1tsp pure vanilla extract
•1/4Cup + 1Tbsp almond milk

Drizzle:
•2Tbsp chocolate chips, melted

Method:
Combine all ingredients in stand mixer or use hand mixer until well combined. Roll into tablespoon size balls and place on parchment lined sheet. Place in fridge while you melt your chocolate. Melt chocolate over double boiler or in microwave. Drizzle over balls. Store in fridge. Yield 12.

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Enjoy

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