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MONTYS PROTEIN BARS

MY GO TOΒ  Grain + Refined Sugar Free Protein Bars

2 VERSIONS!

I love dehydrating my own plant-based protein bars using hemp and pea protein. They are so easy to make and store and have on hand in times of need (on the go, post workout, I don’t have time to make anything!)–you will never have to grab a packaged protein bar again! If you do not have a dehydrator, you can totally make these in your oven! (Use the lowest setting possible, and reduce cooking time accordingly)

Spirulina Bars

Yield: 1 12×12 dehydrator sheet

2 cup almond flour

1- 1.5 cups water

1/4 cup pea protein

1/4 cup coconut oil

2 T ground flax

2 T lakanto (optional)

1 T Spirulina

1 tsp sea salt

 

Date Hemp Protein Bars

Yield: 1 12×12 dehydrator sheet

1 cup sprouted almonds (or almond flour)

1/2 cup dates

1/4 cup water

1/4 cup hemp protein

1/4 cup coconut oil

1 tsp cinnamon

1 tsp nutmeg

1 tsp vanilla

1 tsp sea salt

 

  1. Add all ingredients to a high speed blender except water. Slowly add water until mixture is fully incorporated and similar to a wet muffin batter consistency.
  2. Spread on a parchment lined dehydrator sheet tray approximately 1/2 – 3/4 in. thickness.
  3. Top with Toasted Coconut, Cacao Nibs, More Flax–anything your heart desires!
  4. Dehydrate for 12-24 hours at 113*, or until completely firm.
  5. Cut in Desired Shapes and Store in Air Tight Container in Freezer for 2-3 weeks (if you can really hold out that long!)

*The Spirulina bars turn out a little crisper and more like a cracker consistency. The second variation: date hemp protein bars have a texture more similar to a Kind or RX Bar–due to the addition of the dates!

 

ENJOY!

xx Monty

 

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