Blueberry Chocolate Gluten-Free Dairy-Free Protein Bars
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
0.5 cup Trader Joe''s Roasted & Unsalted Pumpkin Seeds5.0 tbsp JIF creamy peanut butter5.0 tbsp Trader Joe''s Creamy Almond Butter1.5 serving Orgain Plant Based Protein Powder Vanilla Bean (2 Scoops)0.25 tsp Salt2.0 tbsp Signature Select Semi-Sweet Chocolate Chips44.0 gram Collagen Peptides (Sports Research, 4scoop)1.0 serving(s) Trader Joe''s Freeze Dried Blueberries, Unsweetened & Unsulfured, 1 bag0.25 cup Trader Joe''s Organic Unsweetened Flake Coconut2.0 large Egg white, fresh1.0 tbsp Cocoa, dry powder, unsweetened1.0 serving Bob's Red Mill Gluten Free Rolled Oats
Measure all ingredients in advance. Preheat oven to 350° F.
Roughly chop chocolate chips.
Mix chocolate chips, pumpkin seeds, blueberries and oats in a medium-large mixing bowl.
Melt but butters in a microwave safe dish. When melted, whisk in collagen in stages making sure no clumps remain. Cool slightly.
Mix nut butter/collagen mixture into your dry ingredients. Mix in egg whites. Mix in salt, cocoa, and vanilla protein powder; mixture will be thick.
Press into parchment lined baking dish (8"x8" or similar size). Sprinkle coconut over the top and press in slightly. Bake for approximately 12 minutes, then broil on low for several minutes until coconut is lightly brown. Watch closely so the coconut does not burn!
Remove from pan, cool, and cut into 8 pieces. Store in wrapped or in air tight container in fridge for up to 1 week.
Serving Size: Makes 8 Bars
Number of Servings: 8.0
Recipe submitted by SparkPeople user THECHAUFFEUR.
Serving Size: Makes 8 Bars
Number of Servings: 8.0
Recipe submitted by SparkPeople user THECHAUFFEUR.
Nutritional Info Amount Per Serving
- Calories: 308.9
- Total Fat: 19.4 g
- Cholesterol: 0.0 mg
- Sodium: 250.9 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 6.0 g
- Protein: 18.3 g
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