MAKEOVER: Vegan No-Bake Peanut Butter Chocolate Chip Protein Bars (by CHRISWANTSABS)

DRY:
1.5 c Oats
1/2 c Shredded Coconut
1/2 c Craisins
*1/4 c almonds, chopped (I added this ingredient from original recipe, but it may be omitted or substituted for other nuts)

OPTIONAL (but all included in nutrition stats):
3 scoops Chocolate Rice Protein
2 Tbsp Flax Seeds
2 Tbsp Chia Seeds

WET:
1 Ripe Banana (mashed)
1/4 c Maple Syrup (or agave, yacon syrup)
1/2 c Peanut Butter (or any nut butter, i.e. almond, pecan, cashew, etc.)
1 Tsp Vanilla Extract

Combine all DRY ingredients in a large bowl. In a smaller bowl, mash ripe banana, and add all wet ingredients.

Pour wet ingredients into dry, and mix well.

Spread mixture into 9x13 baking dish lined with plastic wrap or waxed paper. Press until flat.

Place dish in freezer for a few hours, or until firm. Remove from dish and carefully cut into 12 squares/bars or logs. For easy grab-and-go snacks, wrap bars individually in plastic wrap.

Store in fridge or freezer for up to a month. These bars soften quickly at room temperature.

Makes 15 protein/granola bars.