Easy Plant-Based Protein Bar Recipe - Refined-Sugar Free - Chocolate Chip & Cinnamon-Raisin

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Chocolate Chip Cookie Dough Protein Bars

INGREDIENTS

½ cup nut butter
8 large pitted dates
¼ cup plant milk
1 ½ teaspoon vanilla extract
1 ½ cups rolled oats
½ cup ground unflavored and unsweetened Complement protein powder
¼ cup ground flaxseed
⅓ cup date sweetened chocolate chips for in the bars
1 ½ cups date sweetened chocolate chips for melting

Optional:
¼ teaspoon salt or to taste

INSTRUCTIONS

First process the nut or seed butter, dates, vanilla, and plant milk until smooth.

Add remaining ingredients except for the chocolate chips in the food processor.

Process until combined and a very thick dough is formed. If dough is too moist add some more protein powder. If dough is too dry add very small amounts of plant milk.

Add chocolate chips and mix to combine.

Press mixture into a 9 inch parchment lined pan. Place in the fridge for 1 hour.

Melt remaining chocolate chips. Pour melted chocolate over the top of the bars. Tilt the pan to spread the chocolate evenly over the top. Put them in the fridge for 30 minutes or until the chocolate is set.

Remove from the fridge and pan and cut into even bars.

Store in an airtight container for up to one week.

Enjoy!

Cinnamon-Raisin Protein Bars

INGREDIENTS

½ cup nut butter
8 large pitted dates
¼ cup plant milk
1 teaspoon vanilla extract
1 ½ cups rolled oats
½ cup ground unflavored and unsweetened Complement protein powder
¼ cup ground flaxseed
½ tsp cinnamon
⅓ cup raisins

Optional:
¼ teaspoon salt or to taste

INSTRUCTIONS

First process the nut or seed butter, dates, vanilla, and plant milk until smooth.

Add remaining ingredients, except for the raisins and cinnamon, to the food processor.

Process until combined and a very thick dough is formed. If dough is too moist add some more protein powder. If dough is too dry add very small amounts of plant milk.

Add raisins and cinnamon and mix to combine.

Press mixture into a 9 inch parchment lined pan. Place in the fridge for 1 hour. Cut into 6-8 pieces.

Remove from the fridge and pan and cut into even bars.

Store in an airtight container for up to one week.

Enjoy!