1 block = half a protein bar
1 block: eat half of one bar
2 blocks: eat one bar
3 blocks: eat one and a half bars
4 blocks: eat two bars
Ingredients
2 cups gluten-free oat flour
1/2 cup coconut flour
1/2 cup protein powder
1 tbsp cinnamon
1/4 cup almond butter
1/2 cup brown rice malt syrup
1/2 cup carrot puree (cooked carrots blended until smooth)
1/4 cup almond milk
Protein frosting (optional)
1/2 cup protein powder
1 tsp cinnamon
2 tbsp lokanto monk fruit sugar
1/4 cup plant-based milk of choice
Directions:
Line an 8 x 8-inch pan with parchment paper and set aside.
In a large mixing bowl, combine the flours, protein powder, monk fruit sugar and cinnamon and mix well.
In a microwave-safe bowl or small saucepan, combine the almond butter and syrup and heat until melted. Pour the wet mixture into the dry and mix well.
Add the pureed carrots and mix until combined
The batter should be crumbly. Using a tablespoon, add the dairy free milk of choice one spoonful at a time until a thick, firm batter is formed.
Transfer to a lined baking dish and press firmly. Refrigerate for at least 30 minutes. Once firm, frost with frosting, if desired.
For the protein frosting:
In a small mixing bowl, add the vanilla protein powder, cinnamon and sweetener and mix well. Using a tablespoon, add dairy free milk of choice until a thick batter is formed. Spread on protein bars and refrigerate until firm.