Vegan Protein Bars

Vegan No-Bake Peanut Butter Chocolate Chip Protein Bars:

(Great for a quick breakfast)

DRY: 1.5 c Oats 1/2 c Shredded Coconut (I used sweetened) 1/2 c Raisins (or date chunks, cranberries, craisins, dried cherries/mangoes/apricots/etc. Any dried fruit will work- Nutrition stats calculated with CRAISINS.) 1/2 c Cacao Nibs *1/4 c almonds, chopped (I added this ingredient from original recipe, but it may be omitted or substituted for other nuts)

3 scoops slim and sassy protein powder (chocolate or vanilla)

OPTIONAL (but all included in nutrition stats): 2 Tbsp Flax Seeds 2 Tbsp Chia Seeds 5 drops doTERRA Cinnamon

WET: 1 Ripe Banana (mashed) 1/2 c Maple Syrup (or agave, yacon syrup) 1/2 c Peanut Butter (or any nut butter, i.e. almond, pecan, cashew, etc.) 1 Tsp Vanilla Extract

Directions Combine all DRY ingredients in a large bowl. In a smaller bowl, mash ripe banana, and add all wet ingredients.

Pour wet ingredients into dry, and mix well.

Spread mixture into 8x8 or 9x9 baking dish lined with plastic wrap or waxed paper. Press until flat.

Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 15 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.

Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.

Makes 15 protein/granola bars.