Chocolate Chip Cookie Dough Bars

1/2 C Proganics Vanilla Protein 

4 tbsp Nut Butter 

2 tbsp Maple syrup (monk fruit also works for lower sugar alternative)

2 tbsp Almond Meal

50g Dark Chocolate buttons

Place all the ingredients into a food processor and mix. Roll flat and then set in the fridge.

No Bake Granola Bars

1 ½ cups nuts and seeds of choice, I used 1/2 cup each of chopped pecans, sliced almonds, and sunflower seeds

½ cup flaked coconut, toasted (optional)

½ cup dried fruit of choice, I use dried blueberries 

1 tablespoon chia seeds

¼ teaspoon kosher salt

½ teaspoon cinnamon

½ cup creamy almond butter, any nut butter you like would work

⅓ cup maple syrup

2 tablespoons coconut oil

1 teaspoon vanilla extract

Line an 8×8” square pan with parchment paper and lightly grease with coconut oil. Set aside.

In a large mixing bowl, stir together the nuts and seeds, flaked coconut, dried fruit, chia seeds, kosher salt, and cinnamon.

Stir together the almond butter, maple syrup, and coconut oil in a small pan or liquid measuring cup. Soften the mixture for 30 seconds – it should be hot and pour easily. Stir in the vanilla extract.

Pour the almond butter/maple syrup mixture over the dry ingredients and stir until all of the dry ingredients are coated.

Pour the sticky mixture into the prepared pan and then use a flat-bottomed drinking glass, measuring cup, or spatula to press the mixture into a firm, even layer in the pan. Cover and place in the refrigerator for at least 1 hour before cutting into 10 granola bars – the longer you let them set, the less crumbly they’ll be when you cut into them.

Store the granola bars in a sealed bag or container in the refrigerator for 2 weeks or in the freezer for a few months.

Coconut Almond Protein Bars

2--1/2 cups raw almonds

1/2 cup unsweetened coconut flakes

1/4 cup dried blueberries (about 4--5pieces). 

1/4 cup or 2 scoops (60 grams) protein powder 

1 teaspoon cinnamon (optional)

pinch of sea salt

1/3 to 1/2 cup maple syrup

1/3 to 1/2 cup hot water (purified)

1 teaspoon pure vanilla extract

First add the almonds and coconut into a high powdered blender or food processor and grind until an almond meal-like texture is formed.

Pour into a large bowl and set aside.

Next grind up the dried blueberries. They are sometimes tough to process. If a high-powered blender or food processor is not available, use a sharp knife to cut the blueberries into smaller pieces.  

Remove from food processor and mix the dried blueberries with the almond coconut mixture. Stir in the protein powder, cinnamon, and salt. Set aside.

In a separate small mixing bowl. Combine maple syrup, hot water, and vanilla extract. Stir to combine, then add to dry ingredients.

If the batter is too thick, just add more hot water, or even a little honey. If it’s too wet, add more protein powder or almond flour. Mix well with hands then press into a lined 8×8 baking dish. Let bars cool in the fridge for 1 hour or longer, then cut into squares.

Keep refrigerated and consume within 5 to 7 days.