Ingredients
Scale
- 1/4 cup almond butter (or any nut/seed butter)
- 1/2 cup dates (about 100g or 6 large Medjool dates)*
- 3/4 cup unsweetened vanilla almond milk
- 1 tsp. vanilla extract
- 1/2 cup chocolate or vanilla protein powder
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp. salt
- 1 3/4 cups quick oats
- 1/3 cup mini dairy-free chocolate chips
Instructions
- Preheat oven to 350F and prepare an 8×8 baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray foil with cooking spray and set aside.
- Add almond butter, dates, almond milk, and vanilla to the bowl of a food processor or blender, and process until smooth and well-combined. Add protein powder, cocoa, and salt, and continue processing until all ingredients are fully incorporated. Finally, add oats and pulse until just combined. You don’t want them to break down too much. Stir in chocolate chips by hand.
- Transfer dough to the prepared baking pan, and use a spatula or your hands to spread the mixture evenly in the pan.
- Bake for 15, until edges and top have set. Remove from oven and let cool in pan before cutting into bars using a sharp knife. Store in an airtight container for up to a week, or in the fridge for
Notes
* If you don’t have any dates on hand, you can easily sub this with 1/4 cup of honey or brown rice syrup.
- Prep Time: 10 mins
- Cook Time: 15 mins
Keywords: chocolate, chocolate brownies, gluten-free, granola bar, healthy, protein bars, recipe, vegan