High-Protein Chickpea Nut Butterscotch Snack Bars

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Peanut Butterscotch High-Protein Snack BarsThese delectable, healthy, high-protein, sugar-free, vegan, gluten-free snack bars are having a major identity crisis.    

Popping with nutrient-dense, fiber-filled and naturally energizing figs, oats and stimulating super-foods, they are the perfect energy bar.

Packed with the perfect compliment of high protein chickpeas, peanuts, seeds and extracts, they are an incredible vegan source of easy-to-absorb, muscle building protein (and a great pre-workout and post-workout meal).

With their firm and chewy texture, they make for the most convenient, satisfying, on-the-go snack bar (and a handy snack food alternative for the kids).

And each heavenly bite of sugar-free sweetness has them thinking that they are a rewarding, dessert-worthy tantalizing treat.

Whip these up and perform some much needed scarf-‘em-down psychotherapy.

A HEALTHY RECIPE FOR High-Protein Chickpea Nut Butterscotch Snack Bars

High-Protein Chickpea Nut Butterscotch Snack Bars

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Ingredients
19 ounce can of garbanzo beans, drained and rinsed (or 1 1/2 cups of cooked garbanzo beans)
1 cup salt-free natural peanut butter (or use any nut butter of choice, or sesame seed butter for nut allergies)
2 cups figs (pre-soak them for an hour in water, then drain)
1 teaspoon vanilla extract
1 tablespoon of mesquite powder (Optional: this is what gives these bars their “butterscotch” flavor; however, if you don’t have this on-hand or find it too difficult to locate, the bars are still delicious without it)
¼ teaspoon of sea salt
1 ½ cups uncontaminated rolled oats (Optional: replace with ground flax seeds)
1 cup of natural, flavor-less vegan protein powder (Optional: use any protein powder of choice, or none at all)
1 cup cocoa nibs or chocolate chips (Optional)

Instructions
1. In a food processor, combine the garbanzo beans, peanut butter, figs, vanilla extract, mesquite powder, salt and protein powder, until smooth.
2. Add in the oats and the cocoa nibs or chocolate chips; pulse in gradually just to distribute evenly throughout the mixture, until it becomes a thick dough. Add in more oats if the batter is too runny.
3. Oil a 13×9 pan and press mixture into it.
4. Bake at 350 degrees for 15-18 minutes.
5. Allow them to cool, and then cut into bars. Wrap each individual bar in a layer of wax paper and then saran wrap. Then place all of the wrapped bars into a large ziplock bag, for convenient storage in the fridge/freezer.
6.Refrigerate for up to five days, or freeze them for up to two month. Or make them last even longer by dehydrating them.

Notes
Now say it quickly, five times in a row…chickpeanutbutterscotch, chickpeanutbutterscotch, chickpeanutbutterscotch, chickpeanutbutterscotch, chickpeanutbutterscotch….

Lean On Life http://www.leanonlife.com/

 

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