Put the cookie sheet in the refrigerator for 1 hour until theīars are hard. Sprinkle the top of the bars with unsweetened coconut and sea salt if Pour meltedĬhocolate on top of protein bars and smooth across so it is even. With the dark chocolate chips and then stir until melted. Once the water isīoiling, add a glass bowl on top of the saucepan. Press into a 9 x 16 in pan (I use wax paper to press it in together.)Īdd two cups of water in a saucepan and boil. Stir together.Īdd remaining dry ingredients and mix thoroughly. Microwave honey and Almond Butter for 1 minute. ** Optional ( Sea Salt to sprinkle on top) To adapt to the 30 Days to Fit Plan: Use gluten free oatmeal, agave nectar & almond butterġ6 oz Jar of Almond Butter ( Get freshly made from grocery store if possible)Ģ-4 Cups of Arbonne Vanilla Protein Shake Mix ( depends on how muchġ.5 Cups of Brown Rice Krispies Cereal or 2 Lundburg Brown Rice All chocolate protein with rolled oats gives the taste of no-bake cookies.sort of. Variations: Using ½ vanilla & ½ chocolate powder gives more of a peanut butter fudge taste. MAKES 24 SERVINGS: CALORIES-190, FAT - 7 GRAMS, PROTEIN-20 GRAMS, CARBS-8 GRAMS, SODIUM-86 MG. Wrap each bar in foil or plastic wrap and store in the refrigerator. Refrigerate 1 hour, or until solid enough to cut into bars. ADD PROTEIN POWDER AND OATMEAL AND MIX THOROUGHLY - it will be VERY THICK!ģ. In a microwave-safe bowl, combine peanut butter and honey, heat in microwave for 70-90 seconds until it easily stirsĢ. & van.)Ģ 1/2 cups dry uncooked oatmeal – Bob’s Red Mill has gluten free.ĭirections:1. jar of natural peanut butter or almond butter.ġ 3/4 cups honey or agave nectar (may be able to use a little less)Ģ cups chocolate protein powder (can mix choc.
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