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Chocolate Peanut Butter Protein Bars

recipe + supp 5 min
Total 214 Kcal 14 g protein 19 g carbs 9 g fat

Ingredients for serving

  • 1.2 g Ghirardelli 100% Cacao 0.03 x 3 squares (42g)
  • 1.3 g Oil, coconut 0.33 x tsp (4.5g)
  • 1.4 g Cellucor Molten Chocolate Whey 0.04 x 1 scoop (33g)
  • 0.3 g Cocoa, dry powder, unsweetened, .. 0.04 x tbsp (5g)
  • 0.3 g Truvia Sweetener 0.08 x 1 packet (3.5g)
  • 11.3 g Cellucor, Peanut Butter .. 0.33 x 1 scoop (34g)
  • 6.1 g Soymilk, original and vanilla, .. 0.03 x cup (243g)
  • 10.7 g PB Crave Cookie Nookie - peanut .. 0.33 x 2 tbsp (32g)
  • 20 g Quaker Tradtional Oats 0.5 x 1/2 cup (40g)

Instructions

  • Place Ghirardelli Chocolate and Coconut Oil in a bowl and microwave until melted.
  • Stir in Molten Chocolate whey, cocoa powder, and truvia sweetener
  • Pour into 12 dessert bar molds. (Or you could use a 8x8 pan)
  • Place dessert bar tray into freezer.
  • Combine Peanut Butter Marshmallow whey with Almond milk. It should be a thick mixture.
  • Melt Peanut butter and add to mixture.
  • Add in Traditional Oats until well combined.
  • Remove the tray from the freezer and add Oat mixture evenly to each mold. (Or spread out in pan)
  • Freeze for an hour.
  • If you used a square pan, you may then cut into 12 bars.
  • Remove a bar from the freezer a few minutes prior to eating.

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