Chocolate Covered Protein Bars

 

What a success these turned out to be! They are protein packed and delicious.

-2 crushed sandwich bags full of rice chex
-4 tbs raw almond butter
-1 tbs vegan margarin/coconut oil
-1 tbs almond milk
-1 tsp vanilla extract
-2 tsp agavae nectar or honey, which ever you prefer
-4 tbs allergen free protein powder (I used Jarrow Brown Rice Protein Powder).
-Dairy free, Gluten free Chocolate chips
-1/4 cup powdered sugar (you can omit this if you want it to be more healthier, it tastes great either way!)

Preheat your oven to 350 degrees Farenheit and use your coconut oil or vegan margarin stick on the bottom of a 13 x 9 x 2 pan (this is what I used, you can use whatever you would like). For this recipe you will need a sufficient amount of chex, I ended up using 2 sandwich bags full. I crushed them down to almost a fine powder, or as small as I could get it. I then took the chex mix in a large bowl and added in the protein powder and mixed them together well and then add in the sugar. Then I began adding in the almond butter slowly, stiring and mixing it in. Then add the tbs of margarin or coconut oil mixing in well along with the tbs of almond milk. Mix in the ingredients well making sure that all dry mix is lessening and the mix turns moist, but not sticky. Add the vanilla extract and agavae nectar/honey to mixture and stir in evenly. Now the mixture is complete and ready for you to lay on the pan. What I did is lay the mixture on the pan and used a longer cup to roll it out to fit the demensions of the pan. I then poured the chocolate chips over the top of mixture, and a little goes a long way, so don't cover the top completely.

Place the pan now in the oven and let it bake for 10 minutes. Take it out and with a spoon, spread the melted chocolate chips over the top, covering the whole thing. Then I placed it in the freezer for 15-30 minutes and let the bars set. When they came out, I cut them into square pieces, and they were ready to eat!! Enjoy!!