No-Bake Mocha Almond Protein Bars


Ok so I've been on a snack mission lately - normally I am NOT a snacker, but hello preggo needs and cravings!


I've been on the hunt at the stores looking for clean and balanced nutrient-dense snacks, and while I've found a few (that's for another blog post!), I am always trying to get creative in the kitchen and make my own.


THIS BAR - omg!! Such a huge hit with my hubby, with me, and with my client - how could I not share it with you too?!


So if you've been looking for a sweet, yet nutrient-dense bar to snack on and beat the 3pm slumps with - you gotta give this a try!


Mocha is one of my fave flavours - coffee + chocolate = what's not to love right? And because you don't even have to bake this baby, it's every busy mom and woman's go-to. I know I'll be making another batch this weekend for sure, because I'll need a pick me up as I brave IKEA for some home items (it's never a quick visit there amiright?!)


OK are ya drooling yet? When you make them be sure to leave a comment below and tag me over on IG @crystal.elizabeth.fit. I love seeing your creations!


Happy weekend babe!

No-Bake Mocha Almond Protein Bars

Prep Time: 20min | Cool time 1hr | Total time: 1hr 20min

Makes: 12 full size bars (or 24 minis)


Ingredients:

  • 2 1/2 cups rolled oats

  • 3/4 cup protein powder*

  • 1/3 cup cocoa powder

  • 1/2 cup mini chocolate chips (I use Enjoy Life mini chocolate chips) + 2 tablespoons (for melting)

  • 1/2 cup chia seeds

  • 3 tablespoons ground flax seed

  • 2 tablespoons sesame seeds

  • 1/2 cup dried cranberries or cherries

  • 1/2 cup brewed dark roast coffee, cooled*

  • 1 cup smooth almond butter

  • 1/4 cup honey


Instructions:

  1. In a blender, pulse 2 cups of the oats until a flour-like consistency. In a large bowl, toss to combine oat flour, remaining 1/2 cup oats, protein powder, cocoa powder, 1/2 cup of chocolate chips, chia seeds, ground flax sees, and dried cranberries.

  2. In a separate bowl, combine coffee, almond butter, and honey with a whisk (and some elbow grease). Pour almond butter mixture over the oat mixture and stir until thoroughly combined.

  3. Place parchment paper in a 9 x 12-inch pan, then pour the mix in and press into the pan. It may or may not cover the whole 9x12 pan, and if it doesn't you can use the parchment paper to lift and edge the bars into a rectangle.

  4. Melt the remaining 2 tablespoons of chocolate chips in a small saucepan on low heat, stirring often. Once melted, drizzle on top of the bar mixture.

  5. Cover and refrigerate for at least 1 hour or overnight. Slice into 12 bars or 24 minis.


*NOTES:





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