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Name: Protein Bar
Prep time: 1 h
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: not set
Ingredients: 1/2 cup peanuts roasted, lightly salted; 1/2 cup peanut butter natural, unsweetened; 1/2 cup plain almond milk; 1/4 cup virgin coconut oil warmed until melted; 1 teaspoon Vanilla extract; 1 2/3 cup sweetened chocolate protein power; 1/4 cup unsweetened cocoa powder; 1/4 cup peanut butter natural, unsweetened; 1 1/2 tablespoons almond milk; 1 tablespoon virgin coconut oil; 1 tablespoon honey; 1/4 teaspoon Vanilla extract; 1/8 teaspoon fine sea salt

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INGREDIENTS

Base
1/2 cup peanuts ; roasted, lightly salted
1/2 cup peanut butter ; natural, unsweetened
1/2 cup plain almond milk
1/4 cup virgin coconut oil ; warmed until melted
1 teaspoon Vanilla extract
1 2/3 cup sweetened chocolate protein power
1/4 cup unsweetened cocoa powder
Icing
1/4 cup peanut butter ; natural, unsweetened
1 1/2 tablespoons almond milk
1 tablespoon virgin coconut oil
1 tablespoon honey
1/4 teaspoon Vanilla extract
1/8 teaspoon fine sea salt

INSTRUCTIONS

1. Line an 8-inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.

2. Place the peanuts in a food processor and process into a fine powder (not a paste). Add the peanut butter, milk, oil, and vanilla. Process, using on/off pulses, until the mixture is blended, stopping to scrape the sides and bottom of the bowl several times with a rubber spatula.

3. Add the protein powder and cocoa powder to bowl; process using on/off pulses until all of the protein powder is incorporated, stopping to scrape the sides and bottom of the bowl once or twice with a rubber spatula.

4. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (coated with nonstick cooking spray) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan.

5. To prepare the icing: In a small saucepan, combine the peanut butter, milk, and coconut oil. Heat over medium-low, stirring, for 1 to 2 minutes until mixture is melted and smooth. Remove from heat and stir in the honey, vanilla, and salt; immediate pour and spread over the bar mixture. Cover and refrigerate overnight until very firm.

6. Using the liner, lift the mixture from the pan and transfer to a cutting board. Uncover and cut into 12 bars. Store in the refrigerator or freezer.

NOTES

Protein powders vary in terms of their dryness. Hence, if the mixture seems too wet, add a bit more protein powder, or some ground oats or flaxseed meal, until the mixture comes together as a dough. If the mixture seems too dry, add some milk (nondairy or dairy) or water, one tablespoon at a time, until the mixture comes together as a dough.

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Protein Bar

Base
1/2 cup peanuts roasted, lightly salted
1/2 cup peanut butter natural, unsweetened
1/2 cup plain almond milk
1/4 cup virgin coconut oil warmed until melted
1 teaspoon Vanilla extract
1 2/3 cup sweetened chocolate protein power
1/4 cup unsweetened cocoa powder
 Icing
1/4 cup peanut butter natural, unsweetened
1 1/2 tablespoons almond milk
1 tablespoon virgin coconut oil
1 tablespoon honey
1/4 teaspoon Vanilla extract
1/8 teaspoon fine sea salt

1. Line an 8-inch square baking pan with foil or parchment paper and spray with nonstick cooking spray.
2. Place the peanuts in a food processor and process into a fine powder (not a paste). Add the peanut butter, milk, oil, and vanilla. Process, using on/off pulses, until the mixture is blended, stopping to scrape the sides and bottom of the bowl several times with a rubber spatula.
3. Add the protein powder and cocoa powder to bowl; process using on/off pulses until all of the protein powder is incorporated, stopping to scrape the sides and bottom of the bowl once or twice with a rubber spatula.
4. Transfer the mixture to the prepared pan. Place a large piece of parchment paper, wax paper, or plastic wrap (coated with nonstick cooking spray) atop the bar mixture and use it to spread and flatten the mixture evenly in the pan.
5. To prepare the icing: In a small saucepan, combine the peanut butter, milk, and coconut oil. Heat over medium-low, stirring, for 1 to 2 minutes until mixture is melted and smooth. Remove from heat and stir in the honey, vanilla, and salt; immediate pour and spread over the bar mixture. Cover and refrigerate overnight until very firm.
6. Using the liner, lift the mixture from the pan and transfer to a cutting board. Uncover and cut into 12 bars. Store in the refrigerator or freezer.

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Nutrition

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Serving Size: 1 Serving (209g)
Recipe Makes: 1 Servings

Calories: 994
Calories from Fat: 730 (73%)

Amt Per Serving		% DV

	Total Fat 81.1g	108 %
	Saturated Fat 13.7g	68 %
	Monounsaturated Fat 39.6g
	Polyunsanturated Fat 24.3g
Cholesterol 0.5mg		0 %
Sodium 538.4mg		19 %
Potassium 1289.3mg		34 %
Total Carbohydrate 43.4g		13 %
	Dietary Fiber 16g	64 %
	Sugars, other 27.4g
Protein 43.4g		62 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 994

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