These healthy vegan bars have a chewy brownie crust, a thick peanut butter layer and a chocolate drizzle and hemp seed topping. They are an easy vegan recipe to make, and at 16 grams of protein per bar they are power packed and delicious! For those of you with nut allergies the peanut butter could easily be swapped out for almond butter. Recipe adapted from thefitchen.com.
1 1/2 C GF oat flour
12 dried apricots chopped
1/4 cocoa powder
1/4 brown rice syrup
1 Tbsp coconut oil melted
Peanut Butter Layer:
1 C GF oat flour
1/2 C GF rolled oats
1/2 C vegan protein powder (chocolate or unflavoured)
1/4 tsp salt
1 1/2 Tbsp chia seeds
1 1/2 Tbsp hemp seeds
1/2 C peanut or almond butter
1 flax egg (1 Tbsp flax mixed with 3 Tbsp water)
1/4 C agave
1/2 C almond or coconut milk (I used unsweetened chocolate almond milk)
2 Tbsp coconut oil, melted
1/4 C vegan chocolate chips, melted
Grease an 8×8 baking dish with coconut oil.
Combine flax and water in a small bowl and set aside.
Add all the ingredients for the crust into a food processor and process until a crumbly dough is formed. Transfer into the baking dish and press downs firmly until you have an even layer.
In a large bowl combine oat flour, rolled oats, protein powder, salt, chia seeds and hemp seeds. Add agave, peanut butter, milk, flax egg and coconut oil. Mix until just combined and then transfer to the food processor. Process until well combined, adding a splash of milk if necessary. Mixture will be thick and sticky.
Spread peanut butter layer over crust until even and smooth. Refrigerate for 1 hour then drizzle with melted chocolate and hemp seeds. Return to the fridge for another hour. Enjoy!
Store in the refrigerator for up to 2 weeks or they freeze really well too.
Check out the original recipe HERE.