LAYERED OAT AND CHOCOLATE BARS
SERVES 16 BARS/SQUARES
1 cup dairy-free butter
1⁄2 cup coconut sugar
1 tsp vanilla extract
3 cups quick-cooking oats
1⁄4 cup raw shelled hempseed
2 tbsp protein powder
1 cup dairy-free chocolate chips
1⁄2 cup peanut butter
NUTRITIONAL VALUES
Calories: 168kcal
Fat: 7.7g (1.7g S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg
METHOD
Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will be used as a handle to lift the squares from the dish.
Melt the butter in a medium saucepan over medium-high heat. Mix in the sugar and vanilla extract. Cook for 2 minutes after adding the oats. Mix in the hempseed and protein powder thoroughly. Half of the mixture should be pressed firmly and evenly into all edges and corners of the prepared dish.
In a small saucepan, combine the chocolate and peanut butter. Heat over low heat until the chocolate melts and everything is well combined. Pour over the bottom layer of the prepared dish and smooth out evenly. Crumble the remaining oat mixture evenly over the top and lightly press into the chocolate.
Refrigerate for at least 1 hour before serving.
Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 squares.
Melt the butter in a medium saucepan over medium-high heat. Mix in the sugar and vanilla extract. Cook for 2 minutes after adding the oats. Mix in the hempseed and protein powder thoroughly. Half of the mixture should be pressed firmly and evenly into all edges and corners of the prepared dish.
In a small saucepan, combine the chocolate and peanut butter. Heat over low heat until the chocolate melts and everything is well combined. Pour over the bottom layer of the prepared dish and smooth out evenly. Crumble the remaining oat mixture evenly over the top and lightly press into the chocolate.
Refrigerate for at least 1 hour before serving.
Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 squares.
