Sunflower Protein Bars
Serves 105 mins prep30 mins cook
A mix-n-freeze allergy-friendly recipe topped with chocolate sauce because chocolate makes everything better. Peanut butter works just as well if you've got some lying around.
0 servings
What you need
Instructions
- Place rolled oats in a food processor and pulse for about 30 seconds or until oats turn into an oat flour. - Combine oat flour, nut butter, protein powder and honey in a bowl. The dough should be similar to cookie dough. - Transfer and press down the mixture in an 8x4 inch pan lined with parchment paper, and smooth with the back of a spoon or spatula. - Combined cocoa, almond milk and sweetener in a small bowl, stirring well until there are no lumps. - Pour chocolate sauce onto the fudge, spread evenly, and smoothen. - Freeze until solid, for about 30 minutes. - Lift parchment paper out of the pan, then cut into bars with a sharp knife. - Store in the freezer in a sealed container until ready to eat!View original recipe