Healthy Homemade Carob Protein Bar

* Steel Cut Oats, dry, 1.0 cup (remove)
*Chatfield's All Natural Carob Powder, 4 tbsp (remove)
*Nutribiotic Vegan Plain Rice Protein Powder (15g / 1 Heaping Tbsp), 120 gram(s) (remove)
Medjool dates, 10 date, pitted (remove)
Brazil nuts (6-8 nuts - 1 oz), 2 oz (remove)
*Bob's RedMill Shredded Unsweetened Coconut, 8 tbsp (remove)
Vanilla Extract, 1 tsp (remove)
Salt, 1 dash (remove)
Hershey's Special Dark Chocolate Chips, 1 tbsp (remove)
Almond Breeze Almond Milk, Original, refrigerated, 4 oz (remove)
Barney Butter - All Natural Smooth Almond Butter, 12 tbsp (remove)
**Flax Seed Meal (ground flax), 2 tbsp (remove)
Water, tap, 1 fl oz (remove)

I don't actually use chocolate chips but instead use carob chips. However, Carob chips was not a choice when I entered the ingredients.

* In a food processor grind up the oats until they are a fine flour. Add protein and carob powders and blend again until well combined.
* Drain and rinse the dates then add them to the food processor along with 1/2 cup of nuts, 1/2 cup of shredded coconut, seeds, vanilla, and salt. Blend again, adding a little water/almond milk at a time. Add almond butter and blend again - you should have a nice dough.
* Transfer dough to a bowl, stir in the carob chips.
* Scrape dough onto a pyrex container. With your hands and a spoon, shape dough into a square about 1/2 inch thick.
* Cover and place the dough in the refrigerator for 2-3 hours, allowing them to firm up before cutting into 12 equal pieces.
Store in refrigerator for 5 days or a month in the freezer. Enjoy!!

Serving Size: 15

Number of Servings: 15

Recipe submitted by SparkPeople user DSQUARED2247.