WHAT YOU NEED
For the Bars
Dry:
1 cup oat flour
1/2 cup plant fusion vanilla protein
2 T flax meal
2 T maca
Wet:
1/2 cup peanut butter
1/4 cup agave
3/4 cup milk
1 t vanilla
Chocolate Layer
1/4 cup coconut oil, melted and cooled
1/4 cup agave
2/3 cup cacao powder
1/2 t vanilla
HOW TO MAKE
In a bowl, mix all of your dry ingredients. Next, warm your peanut butter and agave in a saucepan on low heat until combined, add in your milk and vanilla, stirring again until combined. It will begin to get somewhat thick. Transfer to the bowl with dry ingredients and mix until everything is evenly incorporated. Press into a parchment lined 8x8 pan, using a spatula to smooth the top to make sure it’s flat. Cool in the fridge or freezer ~30 minutes.
Once cooled, combine your melted and cooled coconut oil with the agave, cacao powder, and vanilla. Pour on top of the bars as much or as little as you’d like let cool again in the fridge until the chocolate layer hardens. Cut into squares and store in a container in the fridge.
For the Bars
Dry:
1 cup oat flour
1/2 cup plant fusion vanilla protein
2 T flax meal
2 T maca
Wet:
1/2 cup peanut butter
1/4 cup agave
3/4 cup milk
1 t vanilla
Chocolate Layer
1/4 cup coconut oil, melted and cooled
1/4 cup agave
2/3 cup cacao powder
1/2 t vanilla
HOW TO MAKE
In a bowl, mix all of your dry ingredients. Next, warm your peanut butter and agave in a saucepan on low heat until combined, add in your milk and vanilla, stirring again until combined. It will begin to get somewhat thick. Transfer to the bowl with dry ingredients and mix until everything is evenly incorporated. Press into a parchment lined 8x8 pan, using a spatula to smooth the top to make sure it’s flat. Cool in the fridge or freezer ~30 minutes.
Once cooled, combine your melted and cooled coconut oil with the agave, cacao powder, and vanilla. Pour on top of the bars as much or as little as you’d like let cool again in the fridge until the chocolate layer hardens. Cut into squares and store in a container in the fridge.