Mint Chocolate Protein Bars [no-bake, vegan]

• Vegetarian

• Produce

  • 2 tbsp Cacao powder

• Refrigerated

  • 3 tbsp Non dairy milk, Unsweetened

• Canned Goods

  • 2 tbsp Hemp protein powder
  • 2 scoops Plant protein powder

• Condiments

  • 3 tbsp Brown rice syrup

• Baking & Spices

  • 1/4 cup Almond meal or flour
  • 2 tbsp Chocolate chips, dairy free mini
  • 3/8 tsp Peppermint extract

• Oils & Vinegars

  • 1 1/3 tbsp Coconut oil, Extra Virgin

• Dairy

  • 1/2 cup Nut or seed butter, natural

Found on fitmittenkitchen.com

Description

Ingredients

• 2 scoops (3/4 cup) plant protein powder (I used MRM Veggie Vanilla)
• ¼ cup almond meal/ or flour
• 2 TBS cacao powder (or unsweetened cocoa)
• 2 TBS hemp protein powder*
• ½ cup natural nut or seed butter (no oil/sugar added)
• 3 TBS brown rice syrup (or honey if not strictly vegan)
• 1 TBS extra virgin coconut oil, melted
• ¼ tsp peppermint extract
• 3 TBS unsweetened non-dairy milk*
• Chocolate Topping:
• 2 TBS dairy-free mini chocolate chips
• 1 tsp extra virgin coconut oil
• ⅛ tsp peppermint extract

Directions

• Line a medium-large bread pan with parchment paper, letting hang over sides and set aside.
• In a large bowl, combine protein powder, almond meal, hemp protein powder, and cacao powder. Stir until well mixed and set aside.
• Add in nut or seed butter, brown rice syrup, melted coconut oil, and peppermint extract. Stir gently until well combined.
• Add one tablespoon of milk at a time, until mixture forms into crumbled dough texture (see picture in post). Dough should be moist, but slightly crumbly. Use your hands if necessary to make sure everything is well mixed at the end.
• Press mixture into prepared pan with slightly wet hands. Flatten as much as you can. (I used the overhang of parchment paper to press and get really flat.)
• In a small microwave safe bowl, melt chocolate chips and coconut oil together, 10-30 seconds, in increments, until chocolate is completely melted, then add in peppermint extract and stir again.
• Pour melted chocolate over bars and place in freezer for 30 minutes, or refrigerator for at least 1 hour to set. Lift parchment paper from pan and cut into 10 bars.
• Store bars in airtight container in fridge up to 2 weeks, and in freezer well wrapped for up to 3 months.

Nutrition