Ingredients
1 cup creamy peanut butter or almond butter + 2 tablespoons
10 medjool dates, pitted (about 1 cup)
1 ½ cups old-fashioned rolled oats
2 tablespoons chia seeds or flaxseed meal
½ cup vanilla protein powder (vegan if desired)
¼ teaspoon kosher salt
2 to 4 tablespoons almond milk
⅓ cup mini chocolate chips
Instructions
1. Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a food processor, combine peanut butter, dates, and rolled oats. Pulse until mixed.
3. Add chia seeds, protein powder, salt, and 2 tablespoons of almond milk. Pulse until well combined.
4. Check the dough consistency; it should hold together like cookie dough. Add more almond milk if too dry.
5. Stir in chocolate chips with a spatula or your hands.
6. Press the mixture into the prepared pan evenly. Freeze for 15 minutes or refrigerate for 1 hour.
7. Lift the bars out using the parchment and cut into desired sizes. Enjoy!
PREP TIME & NUTRITION:
Prep Time: 20 minutes, Servings: 12 bars, Calories: 237, Net Carbs: 29g, Fats: 10g, Protein: 11g