Vegan Mint Chocolate Chip Protein Bars
3/4 cup almond flour
2 Tbsp Navitas raw cacao powder
1/2 cup crunchy almond butter (warmed) (*Smooth almond butter would work, too, though the crunchy adds a nice consistency to the protein bar that I personally really love.)
1/3 cup unsweetened almond milk
1 tsp vanilla extract
1-2 Tbsp organic maple syrup
1 Tbsp coconut oil
1/4 cup mini dark chocolate chips (optional)
In a large bowl, whisk all of the dry ingredients, using a fork or whisk.
In a smaller bowl, melt the liquid ingredients in the microwave or on the stove and whisk until combined.
Fold wet ingredients into the dry ingredients.
Press into a parchment-lined 8"x8" pan. Top with your choice of toppings. You may have to gently press the toppings down into the protein bar dough to ensure staying power.
Freeze for at least 20 minutes until set, then cut into bars and enjoy! Keep in the refrigerator for as long as they last, which I guarantee won't be more than a few days.
P.S. You could also roll this dough into balls and create protein bites! If you do, feel free to roll them in the chia seeds or toppings of your choice, or leave them bare.
As always, if you make these, please tag me on Instagram, @TiffanyNapper, or comment below so I can squeal with delight at your creations. #WhitespaceandWellness
There are affiliate links within this post. That means if you make a purchase, I earn a few cents or dollars. And that means I can keep experimenting in the kitchen and bringing you fun and healthy recipes!