Almond Butter Protein Squares

These delicious little no bake treats make a perfect on the go breakfast or a healthy 3pm slump snack!

1/4 c raw almonds
3/4 c almond butter
1 1/2 c rolled oats
1 scoop Protein Essentials Chocolate Collagen Shake
1 T pure maple syrup
5 T coconut milk
1/2 T coconut butter
1 T coconut sugar
1 t kosher salt
2 T mini chocolate chips, divided

Line an 8X8 pan with parchment paper, or lightly grease the pan. Set aside.
Toast the almonds in a dry pan over medium low heat until fragrant. Once cool enough to handle, chop and set aside.
Add the almond butter, oats, Chocolate Collage Shake, maple syrup, coconut milk, coconut butter, sugar and salt to food processor. Blend until combined. Add 1 tablespoon of the mini chocolate chips. Pulse twice.
Firmly press the mixture into the prepared pan.
In a small bowl mix the remaining tablespoon of mini chocolate chips with the chopped almonds. Sprinkle over the top of the mixture. Lightly press the topping into the mixture. Cover and refrigerate at least one hour, overnight is best. Cut into squares. If the squares are too crumbly, put them back in the refrigerator for longer. Enjoy!

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Chocolate Mocha Granola

2 c rolled oats
1 1/3 c slivered almonds
1 c dried cranberries
1/2 c raw honey
1 T vanilla
2 T coconut oil
2 t cinnamon
1/2 t nutmeg
1 t kosher salt
1/2 c dark chocolate chips
1/2 c Protein Essentials Mocha Protein Powder
1/2 c pepitas
1 1/2 T ground flaxseed
3 T warm water

Line a jelly roll pan with parchment paper. Preheat oven to 350. In a small bowl mix ground flaxseed and warm water. Set aside.
In large bowl mix remaining ingredients well. Stir flaxseed and warm water mixture again. Add flaxseed mixture to oat mixture. Mix until well combined. Spread mixture onto prepared pan. Bake for 20 minutes. Enjoy!

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