- 2 tablespoons ground chia seeds
- 2 tablespoons ground flax seeds
- 1/ 4 cup water
- 1 1/ 2 cups quick oats
- 1/ 2 cup raw almonds
- 1 cup shredded unsweetened coconut
- 1/ 4 cup vanilla protein powder
- 1/ 4 teaspoon sea salt
- 1/ 2 teaspoon vanilla extract
- 2 tablespoons brown rice syrup
- 1 cup smooth peanut butter
- 1/ 2 cup dark chocolate
- 1 teaspoon refined coconut oil
In a small bowl, mix together chia, flaxseed and water. Mix well and set aside.
In a food processor, add oats, almonds, coconut, protein powder and sea salt. Pulse until almonds and oats are ground into a chunky, flour-like texture.
Add chia/flax mix, vanilla, agave and peanut butter to processor. Pulse until all ingredients are well blended together.
In a lightly greased 13X9 cake pan or baking dish (I used my lasagna dish), add dough and press firmly and evenly into the dish. Chill for 15-20 minutes.
While dish is chilling, melt chocolate and oil in a double boiler (or microwave) and stir well.
Drizzle chocolate over chilled bars and allow to set before cutting into desired size/shape.
Store in an airtight container in the fridge.
NOTE: If your dough seems too dry and crumbly (every peanut butter is different), add 1-3 tsp of water and work into dough. Keep in mind, dough shouldn't be too moist. ** I used Earth Balance Coconut & Peanut Butter for this recipe, but good ole Kraft or Jiffy will work great here. Natural peanut butter will not work for this recipe. *** Brown rice syrup is most definitely your best option. Other liquid sweeteners will sort of work for this recipe, but lack the super stickiness that makes brown rice syrup so ideal for protein style bars.