Our Movimento Protein Bar, just in case you missed it in our past newsletter!
Please make sure you have no allergies to ALL NUTS before considering to make this recipe!
Here’s what you need…
1 1/2 cup oats (can be gluten free)
3 scoops vanilla protein powder
1 tbsp chia seeds
2 tbsp hemp seeds
1/4 teaspoon sea salt
3/4 cup almond butter
2 tbsp honey
2 tablespoons chopped dark chocolate
1/4 cup pumpkin seeds
3 tbsp water
Line an 8-inch square baking dish with waxed paper
Place oats, protein powder, chia + hemp seeds, and salt in the bowl of a mixer. Whisk to combine. Add peanut or almond butter, honey, chocolate, and pumpkin seeds and beat on medium-low to combine.
Add water until mixture is still slightly crumbly, but holds together well when pressed. Press dough evenly into the prepared baking dish. Refrigerate until firm and chilled, about 1 hour. Using the wax paper liner, pull the entire dish of oat mix out and set on a cutting board. With a very sharp knife cut into squares.
Store in an airtight container in the refrigerator.
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