Chocolate protein bars (gluten-free)
Since I discovered them, I've made these protein bars over and over again. Because they're so simple, so nutritious, and so delicious.
They're the perfect pre- or post workout snack, they're easy to slip into your children's bag, or to put on the table when they come home from school.
And they also make a great "No time for breakfast"-breakfast.
Just try them, and I'm sure you'll adopt them too.
We love these gluten-free chocolate chip cookies because they're:
- Gluten-free
- Fiber-rich
- Protein-rich
- Without refined sugar
- Egg-free
- Dairy-free
- Paleo
- Easy to make
If you like these, make sure to try my other no-bake granola bars. These are made with pecan and almond butter and without cacao.
Ingredients
Makes 15 large bars or 30 smaller ones
Directions
Briefly blend the first 5 ingredients in your food processor (pumpkin seeds, shredded coconut, oats, hemp seeds, chia seeds). Put aside in a large bowl.
Now blend the remaining ingredients in your food processor until you get a sticky paste.
Add this mixture to the dry ingredients in the bowl and mix well using your hands.
Cover a square or rectangular oven dish with parchment paper and add the mixture to it. Press it down so it's compact and even.
Refrigerate for about 30 minutes and cut in bars of the size you like. They keep well in the fridge for up to a week or in a freezer for up to 6 months.
Ingredients
Directions
Briefly blend the first 5 ingredients in your food processor (pumpkin seeds, shredded coconut, oats, hemp seeds, chia seeds). Put aside in a large bowl.
Now blend the remaining ingredients in your food processor until you get a sticky paste.
Add this mixture to the dry ingredients in the bowl and mix well using your hands.
Cover a square or rectangular oven dish with parchment paper and add the mixture to it. Press it down so it's compact and even.
Refrigerate for about 30 minutes and cut in bars of the size you like. They keep well in the fridge for up to a week or in a freezer for up to 6 months.